Risevoic
Executive Chef 4
Company : Sodexo
Location : Baton Rouge, LA, 70808
Job Type : Full Time
Date Posted : 14 January 2026
Role Overview
Sodexo is seeking an Executive Chef 4 to join our leadership team at Our Lady of the Lake Regional Medical Center, a leading 600-bed hospital in Baton Rouge, Louisiana. This is an exciting opportunity to lead a high-volume healthcare culinary program, delivering exceptional service to patients, visitors, and staff.
Reporting to the Area General Manager, the Executive Chef will manage a team of approximately 30 employees and oversee all culinary operations including:
Patient dining services
Retail dining outlets
Catering and special events
Previous Executive Chef or senior culinary management experience in a healthcare setting required.
This position is primarily Monday–Friday with rotating weekends.
What You'll Do
Lead, mentor, and develop a team of culinary professionals to achieve service excellence.
Ensure compliance with food safety, sanitation, and HACCP standards at all times.
Manage all aspects of the culinary operation including menu planning, ordering, production, and quality control.
Collaborate with the management team to meet client expectations and Sodexo operational standards.
Oversee patient feeding programs, ensuring meals are nutritious, appealing, and delivered on time.
Manage retail dining services, delivering innovative menus and exceptional guest experiences.
Lead catering operations for hospital events and executive functions.
Monitor labor, food, and operational costs to meet financial goals.
Foster a culture of safety, teamwork, and professional development.
What We Offer
Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include:
- Medical, Dental, Vision Care and Wellness Programs
- 401(k) Plan with Matching Contributions
- Paid Time Off and Company Holidays
- Career Growth Opportunities and Tuition Reimbursement
More extensive information is provided to new employees upon hire.
What You Bring
- Proven ability to lead and motivate frontline staff, including union and non-union employees.
Strong background in safety, sanitation, and regulatory compliance.
Financial acumen with experience managing food and labor budgets.
Excellent communication, leadership, and customer service skills.
Experience with Sodexo systems and programs is strongly preferred.
Culinary degree or equivalent combination of education and experience preferred.
Who We Are
At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide.
Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you’re happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form.
Qualifications & Requirements
Minimum Education Requirement - Bachelor’s Degree or equivalent experienceMinimum Management Experience - 5 yearsMinimum Functional Experience - 3 years
New Orleans, LA
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Frequently asked questions
An Executive Chef 4 in a healthcare setting like Baton Rouge focuses heavily on patient nutrition, safety standards, and managing large-scale food operations within hospitals. Unlike traditional restaurants, this role demands strict compliance with healthcare regulations and coordination with medical teams to deliver therapeutic diets.
Mastery in menu customization for dietary needs, HACCP food safety expertise, adeptness in labor and budget management, along with strong leadership to mentor a sizable team, are essential skills for excelling as an Executive Chef 4 in healthcare settings.
Advancement often leads to regional executive roles or corporate culinary leadership positions, especially in organizations like Sodexo. Gaining expertise in healthcare culinary programs and operational excellence can open doors to broader managerial responsibilities.
Sodexo offers comprehensive benefits including medical, dental, vision care, wellness programs, and a 401(k) with matching contributions. Additionally, employees receive paid time off, tuition reimbursement, and career development opportunities tailored to culinary leaders.
Sodexo emphasizes diversity, inclusion, and respect, fostering a supportive workplace. This culture encourages open communication and teamwork, empowering Executive Chef 4s to lead effectively while aligning culinary operations with the company’s mission to enhance quality of life.
Executive Chef 4 salaries in Baton Rouge typically range from $75,000 to $95,000 annually, reflecting the specialized healthcare culinary management experience required, leadership scope, and local market conditions.
Baton Rouge's healthcare industry has a steady demand for experienced executive chefs due to its large hospital network. Competition exists but candidates with healthcare culinary backgrounds and leadership skills are highly sought after.
Baton Rouge’s traffic patterns and urban layout mean commuting times vary. Proximity to major hospitals like Our Lady of the Lake can reduce commute stress, but candidates often consider local public transit availability or parking facilities when applying.
Employers in Baton Rouge prioritize culinary degrees or equivalent experience, combined with certifications in food safety like ServSafe and HACCP compliance. Healthcare-specific nutrition training enhances a candidate’s appeal.
Sodexo provides integrated management tools and training, enabling Executive Chef 4s to efficiently oversee diverse operations. This includes menu innovation, quality control systems, and collaborative practices that ensure seamless patient and retail dining experiences.