About the position
Sodexo is seeking an Executive Chef 4 for UCLA West Valley Medical Center located in West Hills, CA. This position is crucial in managing the culinary operations of a 260-bed hospital situated in the San Fernando Valley. The successful candidate will be responsible for overseeing retail, patient feeding, and catering chefs, as well as managing the purchasing and catering manager. This role requires a high level of energy and the ability to thrive in a fast-paced environment. The Executive Chef will monitor, audit, implement, and standardize new menus, ensuring that all culinary offerings meet the highest standards of quality and safety. In addition to menu management, the Executive Chef will be responsible for Food and Physical Safety, including conducting annual training for all hourly associates. The role involves conducting audits, creating action plans based on audit findings, and maintaining and updating the GC audit books. The Executive Chef will also work closely with vendors on procurement items and will be responsible for the purchasing manager and conducting financial audits related to purchasing. Candidates for this position should possess a strong culinary background and demonstrate the ability to stay current with new culinary trends. Excellent leadership and communication skills are essential, as the Executive Chef will need to maintain high standards and implement company policies effectively. Strong management skills and previous experience in a high-volume facility are required, along with menu planning experience and a solid understanding of current culinary trends. Additionally, the candidate should have a strong grasp of forecasting, food cost management, purchasing, inventory, and labor management concepts. Certification in Servsafe and a working knowledge of HACCP, along with experience in Health and Safety audits, are also necessary qualifications.
Responsibilities
- Directly manage retail, patient feeding, catering chefs, and purchasing and catering manager.
- Monitor, audit, implement, and standardize new menus.
- Be responsible for Food and Physical Safety and annual training for all hourly associates.
- Conduct audits and create action plans based on audit findings.
- Maintain and update GC audit books.
- Work with vendors on procurement items.
- Be responsible for purchasing manager and purchasing financial audits.
Requirements
- Bachelor's Degree or equivalent experience.
- 5 years of basic management experience.
- 3 years of basic functional experience in a culinary role.
- Strong culinary background with the ability to stay current with new culinary trends.
- Excellent leadership and communication skills.
- Strong management skills and previous experience in a high-volume facility.
- Menu planning experience and understanding of current culinary trends.
- Strong understanding of forecasting, food cost management, purchasing, inventory, and labor management concepts.
- Servsafe certified with working knowledge of HACCP and experience with Health and Safety audits.
Benefits
- Paid time off
- Holidays
- Medical insurance
- Dental insurance
- Vision insurance
- 401K
- Ongoing training and development programs
- Tuition reimbursement
- Health and wellness programs
