EXECUTIVE CHEF

Executive Chef

Working as the Executive Chef, you will lead all culinary operations for a 365-bed acute care hospital with an average daily census of 300 patients, overseeing patient dining, bedside meal delivery, and a high-volume retail operation generating $2.7 million in annual sales. This hands-on leadership role is responsible for delivering exceptional food quality, regulatory compliance, financial performance, and patient satisfaction while managing a large unionized culinary team alongside an experienced Sous Chef.

Key Responsibilities

• Direct all food production, patient dining, bedside meal delivery, and retail culinary operations.
• Ensure food quality, portion control, presentation standards, and compliance with therapeutic diet requirements.
• Lead, develop, and train a large unionized culinary team on food preparation, safety, sanitation, and regulatory standards.
• Manage inventory, purchasing, food costs, labor productivity, and waste reduction initiatives.
• Maintain cleaning, sanitation, and preventive maintenance programs for all kitchen and storage areas.
• Ensure compliance with all federal, state, local, healthcare, and company food safety regulations.
• Drive patient, visitor, and employee satisfaction through innovative menus and exceptional service.

Preferred Qualifications

• Associate degree in Culinary Arts or related field, or equivalent experience.
• 5+ years of progressive culinary leadership experience, preferably in healthcare, hospital, or other high-volume foodservice environments.
• Experience managing complex, large-scale foodservice operations and unionized teams.
• Strong knowledge of food quality, sanitation, food cost controls, and large-batch production.
• Hands-on chef leadership style with excellent team development skills.
• Proficiency with Microsoft Office and foodservice management systems.
• ServSafe certification and healthcare foodservice experience strongly preferred.