EXECUTIVE CHEF - Catholic Health St Joseph Hospital - Bethpage, NY

Executive Chef

As the Executive Chef, you will lead culinary operations within a fast-paced acute care hospital, ensuring the delivery of safe, high-quality, and nutritious meals for patients, visitors, and staff. This role oversees food production, regulatory compliance, team development, and cost management while supporting an exceptional patient and customer experience.

Key Responsibilities:

• Oversee daily food production for patient dining, retail, and catering operations.
• Collaborate with Clinical Nutrition teams to implement regular and therapeutic menus that meet nutritional and regulatory requirements.
• Ensure adherence to standardized recipes, portion control, presentation standards, and production schedules.
• Conduct quality checks to ensure food meets standards for taste, appearance, and temperature.
• Train and develop culinary staff on food preparation, food safety, sanitation, infection prevention, and equipment operation.
• Maintain compliance with federal, state, local, and organizational food safety and sanitation regulations.
• Manage cleaning, sanitation, and preventative maintenance programs for kitchen equipment and work areas.
• Monitor food and supply inventories, control costs, minimize waste, and ensure product availability.
• Support patient satisfaction, retail performance, and continuous quality improvement initiatives.
• Participate in departmental meetings, staff development, and hospital-wide programs.

Preferred Qualifications:

• Associate's degree in Culinary Arts, Hospitality, Foodservice Management, or equivalent experience.
• 5+ years of progressive culinary leadership experience, preferably in healthcare, acute care, or institutional foodservice.
• Experience managing high-volume food production and multi-outlet dining operations.
• Knowledge of therapeutic diets, HACCP principles, food safety regulations, and healthcare standards.
• Proven hands-on leadership and team development experience.
• Strong understanding of food cost control, inventory management, and operational efficiency.
• Experience with retail dining and catering services preferred.
• Proficiency in Microsoft Office and foodservice management systems.
• Commitment to patient satisfaction and service excellence.
• ServSafe Manager Certification preferred.