Executive Chef Food & Nutrition - Relocation Assistance Available/Signing Bonus Eligible

About the role

Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef oversees and directs the day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The role involves coordinating and directing all culinary functions, quality control, and culinary personnel while developing and maintaining a culinary integrity program in a single campus environment. The Executive Chef trains and develops kitchen staff, leads by example through proper cooking techniques, and ensures compliance with regulatory and food safety standards (HAACP, Health Department, Joint Commission, and THS).

The Executive Chef collaborates with clinical dietitians to ensure optimal patient care, co-develops wellness and community initiatives, and works with FANS leadership to align with Trinity Health and RHM goals. The role focuses on cost reduction, productivity improvement, and maintaining high standards of food quality, preparation, and presentation.

Responsibilities

• Oversee day-to-day management of culinary and sanitation activities for the FANS Department, ensuring program service support objectives are met.
• Foster a work environment that promotes positive energy, creativity, and teamwork among associates.
• Provide operational and technical support to RHM FANS management stakeholders.
• Develop, implement, and coordinate core program systems (menus, food formularies, cleaning practices, auditing tools, competencies).
• Participate in monthly budget reviews, identify variances, and prepare reports for senior management.
• Keep the General Manager informed of issues affecting program costs, service capabilities, and efficiencies.
• Present findings and recommendations for improvement to the General Manager.
• Conduct meetings with direct reports to review goals, address shortfalls, and encourage process improvements.
• Develop and administer Program Quality Evaluations and review Patient and Customer Satisfaction Survey scores.
• Prepare Performance Improvement Plans (PIP) to resolve customer satisfaction issues and address quality deficiencies.
• Interview, hire, train, appraise, counsel, and supervise staff; handle disciplinary actions.
• Review and approve expense reports, ensuring adherence to Trinity Health and THS policies.
• Ensure timely completion of annual performance appraisals and address associate issues.
• Foster the development of diverse teams and outline annual skills development and career growth opportunities.
• Manage multiple projects and tasks in a fast-paced environment, adapting to change and developing project plans.
• Participate in Trinity Health FANS regional Advisory councils to develop best-in-class programs and identify best practices.
• Maintain knowledge of applicable Federal, State, and local laws, Trinity Health Integrity and Compliance Program, and Code of Conduct.
• Ensure adherence to all departmental standards for culinary functions, patient/retail production, catering, and retail operations.
• Lead and ensure compliance with quality improvement programs, including foodborne illness prevention, safety, and infection control.
• Ensure cash handling policies are followed and all cash is accounted for.
• Review and adjust menus annually based on patient/customer preference and ensure accurate nutrient analysis.
• Plan and execute catered functions per policy with a customer-centered focus.
• Ensure safe working conditions and procedures to minimize workers' compensation claims.
• Plan and direct food production personnel regarding food preparation and special techniques for modified diets.
• Ensure all menu items follow THS-approved recipes and are accessible to culinary staff.
• Maintain accurate records and demonstrate a cost-conscious attitude.

Requirements

• Completion of an accredited culinary institution program or equivalent degree.
• Minimum of three to five years of progressive experience in culinary or healthcare foodservice management, or an equivalent combination of education and work experience.
• Ability to work effectively in a diverse, collaborative, and team-oriented culture.
• Excellent leadership, analytical, organizational, planning, delegation, coaching, and communication skills.
• Proficiency in MS Word, Excel, Outlook, and PowerPoint.
• Strong problem-solving skills with a continuous improvement mindset.
• Ability to inspire and motivate others while promoting Trinity Health’s mission, vision, and values.
• Self-starter with the ability to manage multiple conflicting priorities and delegate responsibilities effectively.

Working Conditions

Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat, and humidity.

Pay

Pay Range: $66,309 – $99,464 per year. Actual compensation will fall within the range but may vary based on factors such as experience, qualifications, education, location, licensure, certification requirements, and comparisons to colleagues in similar roles.