Executive Chef

About the role

Develop and implement standardized recipes and menus that align with nutritional guidelines, customer preferences, and operational goals. Train and mentor culinary staff in food preparation techniques, sanitation practices, and service excellence to foster a high-performing, engaged team. Manage inventory, purchasing, and cost control processes to maintain budget compliance and minimize waste. Ensure regulatory compliance with HACCP, Joint Commission, and state/local health standards through routine audits, documentation, and corrective actions. Oversee all culinary operations for patient services, café, physician lounge, and catering, ensuring food quality, presentation, and safety standards are consistently met.

Responsibilities

• Develop and implement standardized recipes and menus that align with nutritional guidelines, customer preferences, and operational goals
• Train and mentor culinary staff in food preparation techniques, sanitation practices, and service excellence to foster a high-performing, engaged team
• Manage inventory, purchasing, and cost control processes to maintain budget compliance and minimize waste
• Ensure regulatory compliance with HACCP, Joint Commission, and state/local health standards through routine audits, documentation, and corrective actions
• Oversee all culinary operations for patient services, café, physician lounge, and catering, ensuring food quality, presentation, and safety standards are consistently met
• Performs other duties as assigned

Qualifications

• Computer knowledge and skill including the ability to use MS Office spreadsheet applications and word processing programs
• Experience in purchasing and analyzing department budgets
• Working knowledge of complex, multi-faceted, high volume food service operation
• Experience in a customer service environment with demonstrated excellent customer skills
• Ability to concurrently manage multiple operations and maintain composure under pressure
• Ability to organize, lead, motivate and direct culturally diverse work teams and function in a management role; must demonstrate effective communication and teamwork skills
• Ability to instruct in all phases of culinary activity and lead change processes
• Proven ability in menu planning and recipe development
• Must have strong marketing and promotion skills
• Computer proficiency required in addition to excellent interpersonal skills
• Ability to read, write and speak English in order to effectively communicate and interact with internal and external customers and the media
• Basic arithmetic skills
• Knowledge of patient nutrition and ability to address age-appropriate considerations and safety needs of patient populations
• Ability to utilize culinary techniques and teach others these techniques
• Creative, innovative, and receptive to change
• Excellent communication skills, both verbal and written

Skills

• Knowledge of hospital/corporate systems and patient satisfaction surveys (Preferred)
• Bi-Lingual (English/Spanish) preferred
• Working knowledge of CBORD foodservice software systems (Preferred)

Education

Bachelor's (Preferred)

Experience

• 3+ years in customer service and executive chef or food service management (Preferred)
• 5+ years in purchasing/analyzing department budgets (Preferred)

Licenses and Certifications

• ServeSafe Certification (SERV) (Required)
• Certified Food Safety Manager (CFSM) (Preferred)

Pay

$49,718.59 – $92,468.74

Schedule

Full time, Day shift

Benefits

• Benefits from Day One: Medical, Dental, Vision Insurance, Life Insurance, Disability Insurance
• Paid Time Off from Day One
• 403-B Retirement Plan
• 4 Weeks 100% Paid Parental Leave
• Career Development
• Whole Person Well-being Resources
• Mental Health Resources and Support
• Pet Benefits