Chef Manager

Sodexo; Hershey (PA); On-site; USD 49,000 - 63,000; Full time

Benefits offered by this job

Medical benefits

401(k) matching

PTO & holidays

Tuition reimbursement

Job summary

Sodexo invites you to join Penn State Health Milton S. Hershey Medical Center as Chef Manager, leading a culinary team and overseeing operations, ordering, menu development, food costing, patient rounding, retail, and food safety.

This leadership role focuses on standardizing operations, developing staff, and crafting menus that meet client needs and nutrition standards, while building strong partnerships to elevate the dining experience.

Qualifications

• Extensive culinary leadership in high-volume environments.
• Mentor teams and drive professional development.
• Advanced menu planning with current trends.
• Detail-oriented with strong organizational skills and HACCP knowledge.
• Proficient in computer systems to streamline operations.

Responsibilities

• Lead and train a culinary team, setting direction and standards.
• Standardize operations to improve consistency and efficiency.
• Oversee procurement, costing, and quality ingredients.
• Develop menus balancing creativity, nutrition, and client needs.
• Strengthen client partnerships and drive continuous improvement.

Skills

Culinary leadership

High-volume kitchens

Team mentorship

Menu planning

Food safety (ServSafe, HACCP)

Education

High School Diploma or GED

Tools

Computer systems

Job description

Join Sodexo as a Chef Manager at Penn State Health Milton S. Hershey Medical Center! Lead and train a team while supporting culinary operations, ordering, menu development, food costing, patient rounding, retail operations, and food safety.

About the job

Take on a leadership position where your vision and expertise will drive culinary excellence. You’ll lead the charge in standardizing operations, fostering team development, and crafting innovative menus that meet diverse client needs, all while building strong partnerships that elevate the dining experience.

Accountable for managing people, setting direction and deploying resources; typically is responsible for performance evaluation, pay reviews and hire/fire decisions. Results are primarily achieved through the work of others and typically depend on the manager's ability to influence and negotiate with parts of the organization. Progression within Career Band reflects acquisition of broad technical expertise, business and industry knowledge, and process and people leadership capabilities. Accountable for business, functional or operational areas, processes or programs, which may include dotted-line or matrixed management.

Pay Range:

$48875 per year - $63250 per year

What’s in it for you

• Lead the implementation of streamlined culinary systems that boost consistency and operational success.
• Inspire and mentor a dedicated team, shaping future leaders and promoting professional growth.
• Oversee procurement and purchasing to ensure top-quality ingredients and cost- effective sourcing.
• Design menus that balance creativity with client preferences and nutritional standards.
• Champion fresh, innovative culinary ideas that keep dining experiences exciting and relevant.
• Cultivate meaningful relationships with clients through exceptional service and collaboration.
• Play a key role in shaping culinary strategy and driving continuous improvement across your area.

What you’ll bring

• Extensive culinary expertise with a proven track record in high-volume, fast-paced kitchen environments.
• Leadership and management skills, with experience mentoring teams and driving professional development.
• Advanced menu planning abilities combined with a deep understanding of current culinary trends and client preferences.
• Highly organized and detail-oriented, with proficiency in computer systems to streamline operations and enhance efficiency.
• Demonstrated problem-solving skills and the ability to implement processes independently that improve productivity and consistency.
• ServSafe certification and solid working knowledge of HACCP principles to ensure food safety and compliance.

Requirements

• Education Requirement: High School Diploma, GED or equivalent experience
• Management Experience: 1 year

What we offer

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.

Who we are

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.