EXECUTIVE CHEF

Job Summary

As the Executive Chef for Healthcare Food & Nutrition Services, you will provide culinary leadership for a 283-bed acute care medical center and Level III Trauma Center, overseeing a $4.25 million annual foodservice operation that serves patients three meals daily, a high-volume retail café, internal catering, and nourishment services throughout the facility. This position leads a unionized food and nutrition team of approximately 60 associates across four job classifications, ensuring exceptional food quality, operational excellence, regulatory compliance, and outstanding patient and customer satisfaction. This is an exciting opportunity for a hands-on culinary leader who thrives in a fast-paced healthcare environment and is passionate about developing teams, driving innovation, and delivering exceptional hospitality.

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, catering, and nourishment operations
• Make sound decisions regarding food utilization and waste reduction while adhering to company guidelines
• Ensure compliance with company, local, state, federal, and accreditation standards 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 initiatives, and ongoing professional education
• Drive culinary innovation and support new programs and service enhancements across all dining platforms

Preferred Qualifications

• Associate degree in Culinary Arts, Hospitality Management, or related field, or equivalent professional experience
• 5+ years of progressive culinary leadership experience in healthcare, hospitality, or other high-volume foodservice environments
• Expertise in batch cooking, large-scale food production, retail dining, and catering operations
• Experience leading unionized teams and navigating complex operational environments preferred
• Strong hands-on leadership style with a proven ability to coach, develop, and engage diverse teams
• Thorough knowledge of food safety, sanitation, cost controls, inventory management, and industry best practices
• Ability to work flexible schedules, including evenings, weekends, and holidays as needed
• Proficiency with Microsoft Office, Outlook, and foodservice management systems
• Demonstrated commitment to patient experience, customer satisfaction, and service excellence
• ServSafe certification preferred or ability to obtain shortly after hire