Executive Chef 4

Role Overview: Sodexo is seeking an Executive Chef 4 to join our leadership team at Our Lady of the Lake Regional Medical Center, a leading 600-bed hospital in Baton Rouge, Louisiana. This is an exciting opportunity to lead a high-volume healthcare culinary program, delivering exceptional service to patients, visitors, and staff.Reporting to the Area General Manager, the Executive Chef will manage a team of approximately 30 employees and oversee all culinary operations including:Patient dining servicesRetail dining outletsCatering and special eventsPrevious Executive Chef or senior culinary management experience in a healthcare setting required. This position is primarily Monday–Friday with rotating weekends.  What You'll Do: Lead, mentor, and develop a team of culinary professionals to achieve service excellence.Ensure compliance with food safety, sanitation, and HACCP standards at all times.Manage all aspects of the culinary operation including menu planning, ordering, production, and quality control.Collaborate with the management team to meet client expectations and Sodexo operational standards.Oversee patient feeding programs, ensuring meals are nutritious, appealing, and delivered on time.Manage retail dining services, delivering innovative menus and exceptional guest experiences.Lead catering operations for hospital events and executive functions.Monitor labor, food, and operational costs to meet financial goals.Foster a culture of safety, teamwork, and professional development. 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 Programs401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bring: Proven ability to lead and motivate frontline staff, including union and non-union employees.Strong background in safety, sanitation, and regulatory compliance.Financial acumen with experience managing food and labor budgets.Excellent communication, leadership, and customer service skills.Experience with Sodexo systems and programs is strongly preferred.Culinary degree or equivalent combination of education and experience preferred. 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 complete this form. Qualifications & Requirements: Minimum Education Requirement - Bachelor’s Degree or equivalent experienceMinimum Management Experience - 5 yearsMinimum Functional Experience - 3 years

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