Executive Chef - Multi-site Leadership

Hospital Housekeeping Systems•Lake Charles, LA

8d•Onsite

About The Position

HHS is seeking an Executive Chef to lead culinary operations at Lake Charles Memorial Hospital. The role supports patients and their loved ones through high-quality food service in a healthcare environment and follows a chef-led philosophy. The Executive Chef builds and motivates a team, develops creative menus, supports customer and patient satisfaction, and manages food quality, regulatory compliance, and operational budgets. The work shift is based on the facility’s needs; the posting notes that most nights and weekends are off. The role may involve relocation for promotion opportunities.

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.
Passion for food, desire to grow, and a work ethic that supports both.
Willingness to relocate for promotion opportunities.
ServSafe Management certification.
Familiarity with HACCP procedures.
Kitchen skills including knife skills, cutting techniques, recipe preparation, and live-action cooking.
Ability to interact with individuals at all levels of the organization.
Effective written, spoken, and non-verbal communication and presentation skills.
Service-oriented approach focused on exceeding expectations.
Positive and professional demeanor.
Ability to make sound decisions and judgments quickly.
Self-motivation and ability to prioritize projects and needs effectively.
Willingness to collaborate and support others to achieve outcomes.
Integrity, respect, and discretion in business dealings.
Attention to detail and ability to manage tasks effectively 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 a well-trained and motivated team that produces high-quality food while following safety, sanitation, and service principles.
Provide leadership that fosters team morale, passion, quality, respect, and collaboration.
Develop creative menus aligned with current market trends.
Maintain or improve customer and patient satisfaction.
Lead recruiting, training, development, scheduling, and assignments for team members.
Execute, maintain, and monitor quality-control systems to protect food integrity.
Ensure compliance with health, safety, and industry regulatory agencies.
Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance.