Executive Chef 2

Sodexo•Baton Rouge, LA

1d•Onsite

About The Position

Sodexo is seeking an experienced Executive Chef 2 to join our leadership team at Our Lady of the Lake Regional Medical Center, a premier 600-bed regional medical center in Baton Rouge, Louisiana. This is a high-impact culinary leadership role within a complex, high-volume healthcare environment. 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; 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; 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;

Requirements

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
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
Minimum Education Requirement - Associate's Degree or equivalent experienceMinimum Management Experience - 2 yearsMinimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Responsibilities

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
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
create interpersonal relationships with clients in hospital