EXECUTIVE CHEF

Working as the Executive Chef, you will oversee all culinary and kitchen operations within a healthcare environment, ensuring the delivery of safe, high-quality meals that meet patient dietary needs and regulatory standards. You will lead kitchen staff in maintaining a sanitary, compliant workspace while supporting patient satisfaction, clinical nutrition goals, and retail dining services. This is an excellent opportunity for a hands-on, innovative culinary leader passionate about healthcare dining.

Key Responsibilities

• Plan and execute regular and therapeutic menus in collaboration with clinical nutrition teams, ensuring compliance with physician orders, dietary restrictions, and regulatory guidelines
• Ensure adherence to standardized recipes, portion control, and presentation standards; complete production records and waste logs while monitoring food quality through routine tasting
• Supervise and train kitchen staff on food preparation, safe food handling, infection control practices, equipment use, and sanitation per healthcare and regulatory standards (e.g., Joint Commission, FDA)
• Establish and maintain cleaning and preventative maintenance schedules for all kitchen equipment, storage areas, and workspaces; ensure staff compliance
• Manage food and supply inventory to control costs while ensuring consistent availability of necessary items to support patient, retail, and catering services
• Oversee proper utilization and safe handling of leftover food in accordance with healthcare regulations and company policies
• Maintain compliance with all federal, state, and local health regulations, including successful outcomes on health inspections and third-party audits
• Enforce facility and departmental safety protocols, including incident reporting and workplace safety initiatives
• Collaborate with clinical, nursing, and administrative teams to ensure seamless integration of food services into patient care
• Participate in departmental meetings, quality improvement initiatives, staff training, and ongoing professional development

Preferred Qualifications

• Associate degree in Culinary Arts or related field (or equivalent experience)
• Minimum of 3–5 years of progressive culinary leadership experience, preferably in healthcare, hospital, or senior living environments
• Experience with high-volume, complex foodservice operations, including patient meal delivery systems
• Institutional and batch cooking experience required; room service or patient dining programs a plus
• Strong understanding of therapeutic diets, food safety, sanitation standards, and regulatory compliance in healthcare settings
• Proven hands-on leadership with a focus on quality, cost control, and patient/customer satisfaction
• Catering and retail dining experience within a healthcare setting preferred
• Proficiency in computer systems, including Microsoft Office and foodservice management software
• ServSafe® certification strongly preferred