Do you possess strong leadership skills and enjoy managing people, processes and projects? Join a team with a global footprint and reputation for outstanding service!

Sodexo is seeking an Executive Chef 3 for Lucile Packard Children's Hospital:Stanford Health located in Palo Alto, CA. This Hospital is an academic medical institution of Stanford University School of Medicine and has been ranked as the top children's Hospital in Northern California and one of America's best.

The Executive Chef will direct and support all food and nutrition services and will be the face of the department. The Chef will be a dynamic team player with a background in high-volume food operations in a healthcare setting. If you are an experienced leader with experience in directing food service operations and culinary insight in a Healthcare setting, apply now!

• directly manage retail, patient feeding, catering and oversight of purchasing
• maintain chef/manager schedules; cover chefs/manager schedule as needed;
• monitor, audit, implement and standardize new menus;
• work with vendors on procurement items; be responsible for purchasing manager and purchasing financial audits;
• 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.

Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include:

• Medical, Dental, Vision Care and Wellness Programs
• 401(k) Plan with Matching Contributions
• Paid Time Off and Company Holidays
• Career Growth Opportunities and Tuition Reimbursement

More extensive information is provided to new employees upon hire.

• 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;
• 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;
• Servsafe certified as well as working knowledge of HACCP and experience with Health and Safety audits.

At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide.

Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you’re happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form.

Minimum Education Requirement - Bachelor’s Degree or equivalent experience
Minimum Management Experience - 3 years
Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.