Executive Chef

The Executive Chef is responsible for leading all culinary operations and ensuring the highest standards of food quality, safety, and presentation across the organization. This role oversees menu and recipe development, food production, kitchen operations, and the leadership of culinary staff to deliver a superior healthcare dining experience. The Executive Chef will also assist with managing food and labor budgets while maintaining compliance with corporate programs, regulatory standards, and sanitation requirements.

Key Responsibilities

• Plan, develop, and oversee menus for patient meals, cafeteria service, room service, and catering events
• Ensure culinary standards are consistently met for food preparation, presentation, portioning, and service
• Lead and supervise culinary staff, including training in food preparation, safety, sanitation, and equipment use
• Monitor food quality, safety, and sanitation to ensure compliance with HACCP and regulatory standards
• Oversee kitchen operations, including equipment usage, maintenance, and cleanliness
• Manage inventory of food and non-food supplies to meet operational needs while controlling costs
• Support food and labor budget management with a focus on margin improvement and operational efficiency
• Develop and maintain production sheets and forecasting tools to estimate food needs accurately
• Ensure adherence to standardized recipes, menus, and food production systems (FIFO, batch cooking, waste reduction)
• Assist with planning specialty menus, theme meals, and catering for special events
• Collaborate with leadership to support organizational goals and patient satisfaction
• Perform additional duties as assigned

Minimum Qualifications

• Minimum of 5 years of experience as a Chef Manager, Operations Manager, or equivalent leadership role in a commercial or institutional kitchen (healthcare experience preferred)
• Associate degree in food service, hospitality, or a related field (Bachelor’s degree preferred)
• Current Food Handler’s Card
• Valid driver’s license
• ServSafe Certification (or ability to obtain within 90 days of hire)

Knowledge, Skills & Abilities

• Strong knowledge of food safety, sanitation, and regulatory standards
• Understanding of inventory management, cost control, and budgeting
• Knowledge of nutrition principles, including therapeutic diet considerations
• Effective leadership, communication, and staff development skills
• Ability to manage multiple priorities in a fast-paced healthcare environment
• Strong organizational, problem-solving, and decision-making skills
• Proficiency in interpreting operational and financial reports

Work Environment & Physical Requirements

• Work is primarily performed in a healthcare kitchen environment
• Requires standing, walking, bending, lifting, and reaching throughout the shift
• Ability to lift up to 50 pounds
• Fast-paced environment with frequently changing priorities

Performance Expectations

• Maintain patient confidentiality and uphold ethical healthcare standards
• Deliver exceptional customer service to patients, visitors, and staff
• Demonstrate professionalism, respect, and cultural sensitivity in all interactions
• Comply with all organizational policies and procedures