Executive Chef - Multi-site Leadership
About The Position
Are you a culinary powerhouse who excels at the intersection of high-volume production and logistical precision? We are seeking a System Executive Chef to lead our Lake Charles healthcare culinary operations. This is not a single-kitchen role; it is a Regional Hub Leadership position. You will oversee a high-output production center with an Average Daily Census of 250, serving as the "heart" that pumps high-quality, nutritious meals to three distinct locations. The Challenge & The Impact: Master of Logistics: You will oversee the production, packaging, and transport of meals to two satellite facilities, ensuring temperature, quality, and safety are never compromised. The Retail Engine: Beyond patient care, you will drive a high-volume retail and catering component that serves our staff and the Lake Charles community. Sustainability at Scale: You aren't just "reducing waste"—you are designing systems that minimize the environmental footprint of a complex, multi-site supply chain. Why this role is different: We are looking for a leader who can "get their arms around" a complex operation. If you thrive on building systems, managing diverse teams, and scaling quality across multiple outlets, this is your seat at the table.
Requirements
- Associate’s or bachelor’s degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living
- Computer skills including word processing, spreadsheets, email, and ordering platforms
- A passion for food, a desire to grow, and a work ethic that supports both
- Must be willing to relocate for promotion opportunities
- Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking
- Interpersonal Skills: Ability to interact with individuals at all levels of the organization
- Communication: Effective written, spoken, and non-verbal communication as well as presentation skills
- Customer Service: Service-oriented mentality with a focus on exceeding expectations
- Professionalism: Maintain a positive and professional demeanor
- Decision Making: Ability to quickly make sound decisions and judgments
- Proactivity: Self-motivated with the ability to effectively prioritize projects and needs
- Team Player: Willingness to collaborate and provide support where needed to achieve outcomes
- Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings
- Organization: Attention to detail and ability to effectively manage tasks 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
- Familiarity with HACCP procedures
Responsibilities
- Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles
- Provide leadership that supports a team environment that fosters morale, passion, quality, and respect
- Develop creative menus that are in sync with current market trends
- Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction
- Lead and manage team member recruiting, training, development, scheduling, and assignments
- Execute, maintain, and monitor quality control systems to protect food integrity
- Drive compliance with health, safety, and industry regulatory agencies
- Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance
Benefits
- Paid time off (vacation and sick)
- Medical, dental, and vision insurance
- 401(k) with employer match
- Employee Assistance Program (EAP)
- Career development and ongoing training
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
