Executive Chef - Multi-site Leadership

HHS, LLC•Lake Charles, LA

10d•Onsite

About The Position

HHS is seeking a friendly, compassionate Executive Chef to lead culinary operations in a healthcare environment at Lake Charles Memorial Hospital. The role supports patients and their loved ones through high-quality food service and follows a chef-led philosophy. The chef develops menus, leads and develops the team, maintains food quality and safety, and manages operational and financial processes. The position may offer opportunities for career growth and promotion, including relocation for promotion opportunities. The work shift is based on facility needs.

Requirements

Associate’s or bachelor’s degree from an accredited culinary program.
At least 5 years of experience as a sous chef or executive chef in fine dining, hotels or resorts, country clubs, or healthcare or senior living.
Computer skills, including word processing, spreadsheets, email, and ordering platforms.
ServSafe Management certification.
Familiarity with HACCP procedures.
Willingness to relocate for promotion opportunities.
Knife skills, cutting techniques, recipe preparation, and live-action cooking skills.
Ability to interact with people at all levels of the organization.
Effective written, spoken, and non-verbal communication and presentation skills.
Service-oriented approach focused on exceeding expectations.
Positive, professional demeanor; sound and timely decision-making; self-motivation and prioritization; collaboration; integrity, respect, discretion, and attention to detail in a fast-paced environment.

Nice To Haves

Proficiency in languages other than English, especially Spanish.
Familiarity with OSHA, The Joint Commission, and other regulatory requirements.

Responsibilities

Build and develop a well-trained, motivated team that produces high-quality food while following safety, sanitation, and service principles.
Provide leadership that fosters team morale, passion, quality, and respect.
Develop creative menus aligned with current market trends.
Maintain or improve customer and patient satisfaction.
Manage team member recruiting, training, development, scheduling, and assignments.
Execute, maintain, and monitor quality-control systems to protect food integrity.
Ensure compliance with health, safety, and industry regulatory requirements.
Manage forecasting, recipe costing, inventory, ordering, production planning, schedules, payroll, and supplies to ensure budget compliance.