Job Description

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Sodexo is seeking an Executive Chef 3 for St Louis University Hospital in St Louis, MO. The Executive Chef will manage all culinary operations for this medical center including patient feeding, retail areas, and catering. The Executive Chef will be a dynamic team player with a strong background in purchasing, inventory management, and managing frontline staff and developing teams in a culinary environment.

This position is primarily Monday-Friday with rotating weekends. The salary range is competitive and based on experience with a full benefits package that kicks in immediately.

The successful candidate will:

  • implement and standardize all culinary systems and procedures for hospital
  • manage, direct, and mentor frontline staff
  • procurement and purchasing
  • create menus based on client needs
  • implement innovative and fresh ideas in retail, catering, and patient services
  • create interpersonal relationships with client

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

  • a strong culinary background in a high-volume environment
  • strong management skills and experience
  • menu planning experience and a strong understanding of current culinary trends
  • proficient computer skills, highly organized, and detail-focused
  • a proven ability to set up processes, create efficiencies, and solve problems with little to no direction
  • ServSafe Certified with proven working knowledge of HAACP

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


What We Offer

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.


Position Summary

Provides culinary leadership within a large 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.


Qualifications & Requirements

Basic Education Requirement - Bachelor’s Degree or equivalent experience

Basic Management Experience - 3 years

Basic Functional Experience - 3 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.

Application Instructions

Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

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