EXECUTIVE CHEF

Job Summary

As the Executive Chef for Healthcare Food & Nutrition Services, you will lead all culinary operations within a high-volume acute care hospital. This role oversees a unionized culinary team and is responsible for delivering exceptional food quality across patient dining, retail, and catering services. You will ensure strict adherence to safety and sanitation standards while supporting an innovative room service–style patient dining program.

Account Highlights

• $8.5M managed volume
• Average daily patient census of 244
• Room service patient dining model
• 7 union FTE cooks
• $1.2M annual retail café revenue

Key Responsibilities

• Develop and execute patient menus, including therapeutic diets, in alignment with clinical and nutritional standards

• Ensure consistency and quality through standardized recipes, portioning, and presentation guidelines

• Oversee daily production processes, including worksheets, waste tracking, and meal quality evaluation

• Lead, train, and mentor kitchen staff in culinary techniques, food safety, equipment use, and compliance standards

• Maintain sanitation protocols and preventive maintenance schedules for all kitchen areas and equipment

• Manage food and supply inventory within budget, ensuring appropriate levels for patient, retail, and catering operations

• Make sound decisions regarding food utilization and waste reduction while adhering to company guidelines

• Ensure compliance with all regulatory requirements through internal, third-party, and health department audits

• Promote a culture of safety through policy adherence, incident management, and corrective action planning

• Participate in team meetings, staff development, and ongoing professional education

• Drive culinary innovation and support new program initiatives across all service areas

Preferred Qualifications

• Associate degree in Culinary Arts, Hospitality, or related field (or equivalent experience)

• 5+ years of progressive culinary leadership experience, preferably in high-volume or healthcare environments

• Expertise in batch cooking, large-scale production, and catering operations

• Proven hands-on leadership style with strong team development skills

• Flexibility to work evenings, weekends, and holidays as needed

• Strong knowledge of food safety, sanitation, cost controls, and industry trends

• Experience in complex foodservice settings (healthcare experience strongly preferred)

• Proficiency in Microsoft Office (Word, Excel, PowerPoint), Outlook, and general computer applications

• Demonstrated commitment to patient and customer satisfaction initiatives

• ServSafe certification preferred (or ability to obtain shortly after hire)