Executive Chef, Hospitals

Sodexo is seeking a

• Executive Chef 2 - Food
• for
• Our Lady of the Lake Regional Medical Center
• in
• Baton Rouge, LA
• Our Lady of the Lake Regional Medical Center
• is one of the 25 largest hospitals in the country and one of only three Level I trauma centers in Louisiana, the only in the Capital Region. This hospital has 988 beds, a freestanding Children's Hospital and two freestanding emergency rooms.
• What You'll Do
• implement and standardize all culinary systems and procedures for hospital : Catering, Retail menus, LTO's, STG, Mindful, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc. Sodexo standards will be the benchmark;
• FMS : monitoring, Audits, implementation and standardization for new menus;
• be responsible for Food and Physical Safety and annual training for all hourly associates;
• Gold Check audits : conduct audits, create action plans based on audit findings. Responsible for keeping and updating GC audit books;
• Procurement : Work with vendors on procurement items. Responsible for purchasing manager and purchasing financial audits;
• continue sustainability program with the direction of Director of Culinary Operations;
• improve and standardize catering and banquet services, create menus based on client needs;
• implement innovative and fresh ideas in retail, catering and patient services; and
• create interpersonal relationships with clients in hospital.
• 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.

• What You Bring
• a strong culinary background, with the demonstrated ability to stay current with new culinary trends;
• excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies;
• strong management skills and previous experience working in a high-volume facility;
• high end catering and dining experience and a passion for culinary arts;
• a strong production culinary background, ideally in an up-scale restaurant / retail / catering environment;
• experience leading and engaging a culinary team, with exceptional human resource and supervisory / management skillset;
• menu planning experience and a strong understanding of current culinary trends;
• proven to effectively communicate to multiple audiences and develop strong relationships with customers;
• the ability to multitask and proven effectiveness in a high-standards driven environment;
• a strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts;
• the ability to successfully lead, develop and train a team;
• creative and effective problem-solving and project management skills;
• proficient computer skills as well as exceptional organizational and customer services skills;
• Servsafe certified as well as working knowledge of HACCP and experience with Health and Safety audits; and / or
• C.E.C. (Certified Executive Chef) a plus.
• 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. If you need assistance with the application process, please completethis form (https : / / app.smartsheet.com / b / form / dbdf3c39f65e4cd49eda84cc599389ab) .

• Qualifications & Requirements

Minimum Education Requirement - Associate's Degree or equivalent experience

Minimum Management Experience - 2 years

Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

• Location
• _US-LA-BATON ROUGE_
• System ID
• _984226_
• Category
• _Culinary_
• Employment Status
• _Full-Time_

_Exempt_

• Posted Range
• _$54100 to $81950_
• Company : Segment Desc
• _HOSPITALS_

_On-Site_