EXECUTIVE CHEF, HOSPITALS

As the Executive Chef, you will lead all culinary operations within a healthcare environment, ensuring high-quality food production while maintaining the highest standards of food safety, sanitation, and customer satisfaction. This role is responsible for overseeing kitchen operations, developing and executing menus, managing staff, controlling costs, and delivering exceptional dining experiences for patients, visitors, and team members. This is an excellent opportunity for an innovative, hands-on culinary leader who thrives in a fast-paced hospital setting. The ideal candidate is a hands-on leader with a passion for coaching, mentoring, and developing their team. They will be highly organized, able to coordinate priorities simultaneously, and committed to maintaining high standards of recipe compliance, sanitation, and food quality. 

 

 

• Lead daily kitchen operations, ensuring efficient food production and service excellence
• Plan and execute regular, therapeutic, and modified menus in accordance with company standards, nutritional guidelines, and patient needs
• Ensure adherence to standardized recipes, portion control, and presentation standards
• Review and complete daily production records, inventory reports, and waste logs to optimize efficiency and minimize food waste
• Monitor food quality by tasting and evaluating prepared items to ensure consistency and excellence
• Recruit, train, mentor, and develop culinary team members on food preparation techniques, equipment operation, food safety, sanitation, and company standards
• Establish and maintain cleaning, sanitation, and preventive maintenance schedules for kitchen equipment, storage areas, and workspaces
• Manage food and supply inventories, ensuring product availability while maintaining budgetary and cost-control objectives
• Oversee the proper utilization of leftover food products in compliance with company policies and food safety guidelines
• Ensure compliance with all federal, state, local, and regulatory health and sanitation requirements, including successful outcomes of health department and third-party audits
• Maintain a safe work environment by enforcing company safety policies and procedures, including incident reporting protocols
• Partner with leadership, clinical teams, and support departments to deliver exceptional service and patient satisfaction
• Participate in departmental meetings, leadership initiatives, staff development programs, and ongoing professional education

• Associate degree in Culinary Arts, Hospitality Management, or a related field, or an equivalent combination of education and experience
• 3–5 years of progressive culinary leadership experience in healthcare, hospitality, foodservice, or a related environment
• Previous experience managing high-volume, complex foodservice operations
• Strong background in institutional cooking, batch cooking, and healthcare dining services preferred
• Hands-on culinary leadership experience with a passion for coaching and developing teams
• Catering and special event experience is a plus
• Comprehensive knowledge of culinary trends, food quality standards, cost controls, menu development, sanitation practices, and food presentation
• Strong computer skills, including Microsoft Office Suite (Word, Excel, PowerPoint), Outlook, and web-based systems
• ServSafe Certification or equivalent food safety certification preferred
• Excellent leadership, communication, organizational, and problem-solving skills