Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $54,100.00 - $81,950.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision care
wellness programs
401(k) Plan with Matching Contributions
Paid Time Off
Career growth opportunities
Tuition Reimbursement
Job Description
Sodexo is a global leader in food services and facilities management, dedicated to enhancing quality of life and creating positive experiences for clients and customers alike. The company operates across various sectors including healthcare, education, corporate, and government, delivering integrated solutions to meet diverse needs. Sodexo prioritizes values such as diversity, inclusion, respect, and fairness in the workplace, fostering an environment where employees feel valued and empowered. They are committed to equal employment opportunities and supporting the communities they serve through sustainable and socially responsible practices.
Our Lady of the Lake Regional Medical Center, located in Baton Rouge, Loui... Show More
Our Lady of the Lake Regional Medical Center, located in Baton Rouge, Loui... Show More
Job Requirements
- associate's degree or equivalent experience
- minimum two years management experience
- minimum two years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, or mall food courts
Job Qualifications
- associate's degree or equivalent experience
- minimum two years management experience
- minimum two years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts
- strong culinary background with ability to stay current with culinary trends
- excellent leadership and communication skills
- strong management skills, experience in high-volume facilities
- experience in high-end catering and dining
- strong production culinary background ideally in upscale restaurant, retail, or catering environment
- experience leading and engaging culinary teams
- menu planning experience
- proven communication and relationship development skills
- ability to multitask in high standards environment
- understanding of forecasting, food cost management, purchasing, inventory and labor management
- ability to lead, develop, and train teams
- creative problem solving and project management skills
- proficient computer and organizational skills
- Servsafe certified
- working knowledge of HACCP and health and safety audits
- C.E.C. (Certified Executive Chef) a plus
Job Duties
- implement and standardize all culinary systems and procedures for hospital including catering and retail menus
- monitor and conduct audits using Food Management System (FMS), implement and standardize new menus
- ensure food and physical safety with annual training for hourly associates
- perform Gold Check audits, create and execute action plans based on audit findings
- handle procurement activities and collaborate with vendors for purchasing and financial audits
- advance sustainability programs in coordination with the Director of Culinary Operations
- improve and standardize catering and banquet services, create client-based menus
- introduce innovative ideas in retail, catering and patient services
- foster interpersonal relationships with hospital clients
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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