Chef Manager

Role Overview

Lead Culinary Innovation: Chef Manager, Healthcare Excellence at Bridgeport Hospital

Sodexo is seeking a dynamic and experienced Chef Manager to join our culinary leadership team at Bridgeport Hospital, a premier 500-bed acute care facility in Bridgeport, CT.

This critical role will focus on ensuring the highest standards of culinary execution and quality across all food service functions, which include patient feeding, high-volume retail dining, and executive catering.

The Chef Manager will report directly to the Area General Manager and collaborate closely with the Executive Chef and the Retail Chef Manager. You will be responsible for direct oversight of a dedicated team of approximately 8-10 employees, ensuring they are trained, motivated, and performing at peak level to meet both Sodexo's standards and the clinical needs of the hospital.

• Culinary Production: Oversee the daily preparation and execution of meals for patient services, retail venues, and catering events, ensuring consistency, quality, and timely service.
• Quality & Safety: Maintain the highest standards of food quality, presentation, and taste. Strictly enforce all HACCP, ServSafe, and Sodexo food safety and sanitation protocols throughout the kitchen.
• Team Leadership: Directly manage, coach, schedule, and develop 8-10 frontline culinary staff and food service workers, fostering a positive, professional, and efficient kitchen environment.
• Operational Support: Work closely with the Executive Chef and Retail Chef Manager to manage inventory, control food costs, and optimize kitchen labor and workflow efficiency.
• Menu Integrity: Ensure all recipes and menus are followed precisely, including adherence to therapeutic diets and dietary restrictions crucial for patient care.
• Resource Management: Manage ordering, receiving, and storage of food and supplies, minimizing waste and maintaining stock levels.

• 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

• Experience: Minimum of 2+ years of culinary experience in a high-volume setting (e.g., large restaurant, corporate dining, or institutional food service). Prior supervisory or management experience is required.
• Education: Culinary degree or a degree in Food Service Management is highly desirable, or equivalent professional experience.
• Healthcare Acumen: Experience in a hospital or healthcare food service environment is a significant plus, with knowledge of patient dining and dietary needs.
• Certifications: Current ServSafe certification or ability to obtain one immediately upon hire.
• Skills: Exceptional communication, organizational, and leadership skills. Proven ability to work collaboratively as part of a culinary management team.