EXECUTIVE CHEF, BENCH - HOSPITALS

TouchPoint, Support Services, provides customer focused support services. As specialists, we perform services including healthcare housekeeping, management in laundry processing, patient transportation, and food service. TouchPoint is a compilation of the most committed and talented individuals working in the industry today. Our dedication to quality, exceptional customer service, and unequivocal results allow us to provide the best outcomes to our clients. Job Summary As the bench Executive Chef, you will provide culinary leadership across multiple hospital accounts within the Detroit metro market, floating to support operations based on business needs such as vacancies, new account openings, performance stabilization, or special initiatives. In each assignment, you will oversee kitchen operations while ensuring a safe, sanitary, and efficient foodservice environment. You will be responsible for preparing or directing the preparation of meals in accordance with corporate programs and guidelines while leading, training, and developing culinary teams. This role is ideal for an energetic, flexible, and entrepreneurial culinary professional who thrives in fast‑paced healthcare environments. Responsibilities Plan and execute regular and modified menus in accordance with established corporate, clinical, and operational guidelines Ensure compliance with standardized recipes, portioning, and presentation standards Complete and utilize daily production sheets and waste logs; taste completed meals to ensure quality and consistency Train and coach kitchen staff on food preparation, safe food handling, equipment operation, and sanitation in alignment with company standards and regulatory requirements Establish and maintain cleaning and maintenance schedules for kitchen equipment, storage, and work areas; ensure compliance by assigned staff Manage food and non‑food inventory to remain within established guidelines while ensuring product availability Make appropriate decisions regarding the utilization of leftover food products in accordance with company policies Ensure compliance with all federal, state, and local health and sanitation regulations, maintaining audit readiness for health department and third‑party inspections Follow all facility, department, and company safety policies, including incident and occurrence reporting Participate in departmental meetings, staff development, and professional training programs as required Additional duties as assigned Preferred Qualifications Minimum of 3–5 years of progressive culinary or kitchen management experience, based on degree or formal culinary training Associate’s degree (A.S.) or equivalent combination of education and experience Experience supporting high‑volume, complex foodservice operations strongly preferred Institutional foodservice and batch‑cooking experience required; healthcare experience a plus Catering experience preferred Hands‑on chef experience required Demonstrated knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Proficiency with computers, including Microsoft Word, Excel, PowerPoint, Outlook, and basic internet applications ServSafe Certification highly desirable Note: This description reflects the essential duties of the position and is not intended to be an exhaustive list of all responsibilities, qualifications, or requirements. The company reserves the right to modify duties as necessary for business needs. Equal Opportunity Employer statement: Compass Group is an equal opportunity employer. We are committed to treating all applicants and associates fairly regardless of race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. #J-18808-Ljbffr TouchPoint Support Services