Operations Manager-Executive Chef

Responsibilities

• Provides enterprise culinary leadership by planning, directing, and overseeing all kitchen and food production operations across Food & Nutrition Services.
• Develops and maintains menus, recipes, and production standards to ensure food quality, consistency, nutritional alignment, and customer satisfaction.
• Led food safety and regulatory compliance, including HACCP plans, ServSafe standards, allergen management, and adherence to all local, state, and federal regulations.
• Manages department financial performance, including budgeting, forecasting, expense control, and alignment with business and strategic goals.
• Oversees food purchasing and specifications, including vendor selection, product standards, and collaboration with leadership on sourcing decisions.
• Ensures proper use, maintenance, and repair of kitchen equipment, coordinating work orders and facility needs as appropriate.
• Supports people leadership and performance management by coaching managers, assessing culinary competencies, supporting corrective action plans, and participating in performance evaluations.
• Leads development and execution of retail food concepts, ensuring offerings align with customer needs, business plans, and budgetary parameters.
• Maintains food quality standards using sales trends, menu performance, and customer and patient feedback to guide continuous improvement.
• Promotes healthy eating principles into patient menus and retail food operations through partnerships with Clinical Nutrition.

Qualifications

• Experience in culinary operations across high-volume or complex food service environments required.
• Experience in food presentation, menu development, purchasing, and inventory control required.
• Experience in short-order cooking and room service operations in restaurants, hospitals, or comparable settings required.
• Experience in creative menu design and culinary innovation required.
• Experience in quantity or large-batch food production required.
• Experience working effectively with stakeholders at all organizational levels required.
• Healthcare food service experience preferred.
• Proficiency in Microsoft Office applications (Outlook, Excel, Word) or comparable software tools required.