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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $70,975.00 - $91,850.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision care
wellness programs
401(k) Plan with Matching Contributions
Paid Time Off
company holidays
Career growth opportunities
Tuition Reimbursement
Job Description
Sodexo is a global leader in quality of life services, dedicated to enhancing the everyday experiences of individuals through comprehensive food service, facilities management, and integrated solutions. The company operates worldwide, partnering with numerous organizations to provide tailored services that improve the well-being and satisfaction of clients and their customers. With a strong focus on social responsibility, sustainability, and community engagement, Sodexo emphasizes creating a positive and inclusive workplace environment where diversity is celebrated and every employee is valued.
Our Lady of the Lake Regional Medical Center, located in Baton Rouge, Louisiana, is a premier 600-bed regional medical cen... Show More
Our Lady of the Lake Regional Medical Center, located in Baton Rouge, Louisiana, is a premier 600-bed regional medical cen... Show More
Job Requirements
- associate's degree or equivalent experience
- minimum 2 years management experience
- minimum 2 years experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts
- strong culinary background
- excellent leadership and communication skills
- strong management skills
- experience working in a high-volume facility
- experience in high-end catering and dining
- strong production culinary background
- experience leading culinary teams
- menu planning experience
- understanding of forecasting, food cost, purchasing, inventory and labor management
- project management skills
- proficient computer skills
- excellent organizational and customer service skills
Job Qualifications
- associate's degree or equivalent experience
- minimum 2 years of management experience
- minimum 2 years of work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts
- strong culinary background with the ability to stay current with new trends
- excellent leadership and communication skills
- strong management skills in a high-volume facility
- high-end catering and dining experience
- strong production culinary background ideally in upscale restaurant, retail or catering environment
- experience leading and engaging a culinary team with human resource and supervisory/management skills
- menu planning experience
- strong understanding of forecasting, food cost management, purchasing, inventory and labor management
- ability to lead, develop and train a team
- creative problem-solving and project management skills
- proficient computer and organizational skills
- exceptional customer service skills
Job Duties
- implement and standardize all culinary systems and procedures for hospital including 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.
- monitor, audit, implement and standardize new menu systems through FMS
- be responsible for food and physical safety and annual training for all hourly associates
- work with vendors on procurement items and be 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 and create menus based on client needs
- implement innovative and fresh ideas in retail, catering and patient services
- create interpersonal relationships with clients in hospital
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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