Are you looking to grow your career in culinary? Come work at an environment based on care and respect, where you can make a difference.

Sodexo is seeking an Executive Chef 2 at Boston Children’s Hospital in Boston, MA. The candidate will have a strong culinary background, with demonstrated ability to stay current with new culinary trends, excellent leadership, and communication skills.

Boston Children’s Hospital is ranked as the number one pediatric hospital in the nation by U.S. News and World Report. It is home to the world's largest pediatric research enterprise, and it is the leading recipient of pediatric research funding from the National Institutes of Health. It is the primary pediatric teaching hospital for Harvard Medical School. Boston Children’s treats more children with rare diseases and complex conditions than any other hospital.

To learn more about Boston Children’s Hospital at: https://www.childrenshospital.org

*If you have a passion for food, catering, and dining experience thisis the position for you!

Key Duties:

• motivate, coach, mentor and help develop staff;
• provide stellar customer service;
• ensure company food and physical safety programs and standards are followed;
• have the ability to multitask and proven effectiveness in a high standard driven environment;
• an understanding of forecasting, food cost management, purchasing, inventory and labor management concepts;
• manage the opening and closing the operation as well daily retail food service operations;
• creative and effective problem-solving and project management skills;
• proficient computer skills as well as exceptional organizational and customer services skills
• ability to step into any food preparation role to assist
• ability to work within the chef group collaboratively and cohesively

The successful candidate will:

• directly manage retail, patient feeding, catering chefs as well as purchasing and catering manager;
• maintain chef/manager schedules; cover chefs/manager schedule as needed;
• be responsible for yearly evaluation and goals for chefs and managers through the use of Ingenium;
• implement and standardize all culinary systems and procedures for hospital: Catering, Retail menus, LTO’s, STG, Mindful, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc. Sodexo standards will be the benchmark;
• monitor, audit, implement and standardize new menus;
• be responsible for Food and Physical Safety and annual training for all hourly associates;
• conduct audits, create action plans based on audit findings and be responsible for keeping and updating GC audit books;
• work with vendors on procurement items; be responsible for purchasing manager and purchasing financial audits;
• continue sustainability program with the direction of Director of Culinary Operations;
• conduct yearly culinary foundations training to all cooks;
• guide chefs in unit to ACF certification with guidance from Director of Culinary Operations;
• improve and standardize catering and banquet services, create menus based on client needs;
• implement innovative and fresh ideas in retail, catering and patient services; and/or
• create interpersonal relationships with clients in hospital.

Is this opportunity right for you? We are looking for candidates who have:

• a strong culinary background, with the demonstrated ability to stay current with new culinary trends;
• excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies;
• strong management skills and previous experience working in a high-volume facility;
• high end catering and dining experience and a passion for culinary arts;
• experience with authentic global cuisine (highly desirable);
• a strong production culinary background, ideally in an up-scale restaurant/retail/catering environment;
• demonstrated experience leading and engaging a culinary team and exceptional human resource and supervisory/management skillset;
• menu planning experience and a strong understanding of current culinary trends;
• the ability to effectively communicate to multiple audiences and develop strong relationships with customers;
• the ability to multitask and proven effectiveness in a high-standards driven environment;
• a strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts;
• the ability to successfully lead, develop and train a team;
• the ability to creatively and effectively problem-solve and manage projects;
• proficient computer skills as well as exceptional organizational and customer services skills;
• Servsafe certified as well as working knowledge of HACCP and experience with Health and Safety audits; and/or
• C.E.C. (Certified Executive Chef) a plus.

Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs.

Employees in Healthcare and Seniors are required to be fully vaccinated as a term and condition of employment at Sodexo, absent a legally required exception, and are required to report their vaccination status and upload proof of vaccination via an online portal.

Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training.

Provides culinary leadership within a medium sized unit including menu planning, program execution and staff management & training. Works directly with internal and external clients managing the catering process from beginning through execution.
Key Duties
- Implements & coordinates the culinary function.
- Directs & trains cooks & utility workers.
- Ensures food preparation & production meets operational standards.
- Manages catering & retail areas.
- Customer & Client satisfaction.
- Financial management to include food cost & labor management.
- Manages food & physical safety programs.

Basic Education Requirement - Associate's Degree or equivalent experience
Basic Management Experience - 2 years
Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.