Executive Chef 2

Sodexo; Baltimore (MD); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Medical benefits

401(k) matching

PTO & holidays

Tuition reimbursement

Job summary

Sodexo is seeking an Executive Chef 2 at MedStar Harbor Hospital in Baltimore, MD. You will lead culinary operations, oversee food production, and inspire a team to deliver high-quality meals and exceptional service in a healthcare setting.

Responsibilities include standardizing operations, mentoring staff, managing procurement, and designing menus that meet client preferences and nutrition standards, while upholding food safety and HACCP/ServSafe practices.

Qualifications

• Education requirement: Associate’s degree or Bachelor’s degree or equivalent experience.
• Management experience: 1-3 years.
• Related experience: 1-3 years.

Responsibilities

• Lead culinary operations and oversee food production in a healthcare setting.
• Standardize operations and foster team development.
• Design menus that meet client preferences and nutritional standards; mentor staff.

Skills

Culinary leadership

High-volume kitchens

Menu planning

ServSafe

HACCP knowledge

Team mentorship

Problem solving

Education

Associate's or Bachelor's degree

Tools

Computer systems

Job description

Sodexo is seeking an Executive Chef 2 at MedStar Harbor Hospital, a 133-bed facility in Baltimore, MD. Lead culinary operations, oversee food production, and inspire a team while delivering high-quality meals and exceptional service.

This is an exciting opportunity for a culinary leader to make an impact in a healthcare environment. The Executive Chef will drive culinary excellence, food safety, quality, and operational success while developing talent and elevating the patient dining.

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

$70000 per year - $90000 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: Associate’s degree or Bachelor’s degree or equivalent experience
• Management Experience: 1-3 years
• Related Experience: 1-3 years

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.