Sodexo, leader in quality of daily life solutions has a great opportunity for an Executive Chef at Baylor Scott and White - Lake Pointe Medical Center. This Hopsital is a part of the Tenet Hospitals and this unit currently has a $300-$400k in retail sales, with room for growth. The average daily eating census is about 74. This 112 Bed hospital is in a lovely little town just east of Dallas. We have a 'room to grow' retail operation that has a $250k average annual revenue. One Cafe lcoation and one We Proudly Brew location.This position will oversee caterings as well, with an average of 4-5 caterings per week. Drs. Dining lounge has a hot breakfast and cold lunch menu offering. Reporting to our General manager, you will lead the culinary team and will plan, organize and manage the daily food production in the hospital. Our Executive Chef will be responsible for managing the culinary operations for all food outlets including patient dining, café and catering services. Responsibilities include: * Managing the daily food production including production planning and controls * Ensuring Sodexo Culinary Standards including recipe compliance and food quality * Labor and food cost controls and compliance * Menu development and inventory management * Food cost management * Sodexo Systems Management is a key function in this role Ideal candidate will have: * Strong culinary background. * Experience in specialized diets. * Menu planning experience. * Experience supervising a team, strong human resources, employee training/development * Ability to multitask and take on additional responsibilities. * Strong understanding of food forecasting, purchasing, inventory, and labor management. * Strong financial acumen * Proficient computer skills, exceptional organization, and customer service skills. * Strong knowledge of HACCP * Experience with health and safety audits and regulatory inspections * ServSafe certified Qualifications for our Executive Chef include prior culinary management experience in a high volume healthcare environment, strong food production planning management and food cost management experience, computer literacy, full HACCP knowledge and ServSafe certification. Sound like the opportunity you've been waiting for. We look forward to hearing from you. Please visit the Sodexo Network with Us page and consider signing up for our Career Connections eNewsletter. Take a sneak peak at how Sodexo can contribute to your well-being: http://bit.ly/yPf9G. Position Summary Designs, supervises, coordinates and participates in activities of cooks and other kitchen personnel in a small account. This position is recognized as the technical expert, teacher and trainer for other chefs and cooks within the account. Selects and develops recipes and other items for clients. Develops menu, implements and trains HACCP, oversees/purchases food, establishes production levels and inventory controls, interviews and hires new chefs, manages/controls food cost issues and offer solutions. May cook selected items, and plan or price menus. Typically has chefs and cooks reporting to this position. Qualifications & Requirements Basic Education Requirement - Technical, Trade, or Vocational School Degree Basic Management Experience - 1 year Basic Functional Experience - 2 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.