Executive Chef - Multi-site Leadership
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Before you apply
Salary$77k
LocationLake Charles, LA
Work modeon-site
Typefull-time
SenioritySenior
Experience5+ yrs
Company size10,000+ people
PostedOct 30, 2026 · 1w ago
Verified live3d ago
At a glanceSummarised by Seekless from the posting.
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
ServSafe Management certification
Familiarity with HACCP procedures
5+ years experience as a sous or executive chef
Must be willing to relocate for promotion opportunities
Location:
Lake Charles Memorial Hospital
Pay Rate:
Salary - Salary Plan, 77,000.00 USD Annual
Work Shift:
Based on facility’s needs (United States of America)
Job Description
We’re looking for a friendly, compassionate, leader to join our culinary team!
Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Enjoy most nights and weekends off while growing your career and income in an engaging and rewarding environment.
Responsibilities
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Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles
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Provide leadership that supports a team environment that fosters morale, passion, quality, and respect
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Develop creative menus that are in sync with current market trends
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Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction
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Lead and manage team member recruiting, training, development, scheduling, and assignments
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Execute, maintain, and monitor quality control systems to protect food integrity
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Drive compliance with health, safety, and industry regulatory agencies
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Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance
Skills
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Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking
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Interpersonal Skills: Ability to interact with individuals at all levels of the organization
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Communication: Effective written, spoken, and non-verbal communication as well as presentation skills
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Customer Service: Service-oriented mentality with a focus on exceeding expectations
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Professionalism: Maintain a positive and professional demeanor
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Decision Making: Ability to quickly make sound decisions and judgments
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Proactivity: Self-motivated with the ability to effectively prioritize projects and needs
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Team Player: Willingness to collaborate and provide support where needed to achieve outcomes
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Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings
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Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment
Requirements
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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
•
ServSafe Management certification
•
Familiarity with HACCP procedures