Executive Chef

We are looking for a results-driven, vision-oriented, and operations-focused Executive Chef. This will be a leadership position within a client facility, responsible for developing and executing culinary solutions to meet and exceed customer needs and tastes. This pivotal role’s contributions will be a significant factor in customer satisfaction and driving long-term, thriving customer relationships. This role combines expertise in the delivery of innovative culinary programs and hospitality services with executive management skills to ensure all culinary experiences inspire and delight our customers while meeting the highest standards of quality, innovation, and satisfaction.

This role reports to the Director of Hospitality (General Manager) with a dotted line to the Chief Culinary Officer.

Key Responsibilities:

• Design and prepare high-quality, well-balanced meals that meet patient dietary needs, ensuring consistency in flavor, presentation, and adherence to approved menus. Oversee daily kitchen operations to maintain safety, efficiency, and compliance with health department sanitation standards.
• Supervise, train, and develop culinary team members in best-practice food production techniques, proper food handling, and recipe execution. Conduct daily huddles, team meetings, and maintain accurate staff records, including training, performance, and shift documentation. Foster a professional, positive, and hospitality-driven work environment that supports team morale and exceptional service.
• Manage food production through batch cooking, quality control, and timely meal service. Ensure proper portioning, temperature accuracy, and accommodation of dietary restrictions and patient preferences. Support inventory management by monitoring stock levels, ordering and receiving products, and predicting production needs to meet food and labor targets.
• Collaborate with kitchen leadership, servers, and cross-functional teams to ensure seamless service and elevated guest satisfaction. Maintain strong relationships with client partners, communicating regional culinary trends and supporting sourcing strategies that align with organizational values and community-based food systems. Work with culinary leadership, supply chain partners, and Chef Council to identify innovative sourcing opportunities and strengthen regional supplier partnerships.
• Participate in required facility training, lead staff development, and support state and federal compliance. Assist in daily kitchen functions and serve as the Dining Supervisor when needed. Regularly engage with industry peers, culinary institutions, and influential chefs to stay informed of emerging trends and elevate program quality.

Job Requirements:

• Minimum of 7 years of relevant professional experience with 3 years' experience in a management or leadership role.
• Culinary Expertise: Proficient in food preparation techniques, flavor combinations, and cooking methods. Knowledge of various cuisines, culinary techniques, and the latest food trends. ACF or CIA certification is preferred
• Operations: Knowledge of and ability to research regulations, procedures, or technical reference materials relating to relevant operational requirements
• Leadership Skills: Strong leadership experience and ability to implement and manage change
• Time Management: Efficiently manage kitchen operations during peak hours.
• Adaptability: Willingness to adjust to changing circumstances and customer preferences.
• Food Safety Knowledge: Familiarity with health and safety regulations. Serv Safe Certified.
• Creativity: Bring fresh ideas to the table.
• Communication: Demonstrated effective communication and organizational skills
• Technology: Proficient in culinary software tools or ability to easily learn and deploy
• Ability to stand for extended periods.
• Ability to work in a high-temperature environment.
• Capable of lifting heavy equipment and ingredients up to 50 pounds.
• Periodic travel may be required for training and to support the broader enterprise.