Executive Chef

Job Title

This position will focus on the deployment of innovative food and wellness solutions as well as culinary training to drive customer and patient satisfaction, new sales, and Segment profitability goals. Creates, plans, tests and provides recommendations on marketing activities. Develops project plans and maintains budgets project implementations. Determines project needs, instructional approaches, delivery medium and required resources. Interacts with outside partners and vendors to coordinate culinary activities. Leads and participates in Segment culinary project teams to drive innovation and provides culinary leadership and training to ensure that the units comply with the execution of all aspects of patient services, retail, catering culinary standards, and procurement procedures.

What Awaits You?

Career growth and development

Employee and Dependent Tuition Assistance

Diverse and collaborative working environment

Affordable and comprehensive benefits package

Our competitive Benefit Package is designed to support the well-being and financial security of our employees.

Knowledge and Skills Required:

• Develop and implement innovative, nutritionally balanced menus that accommodate therapeutic diets and physician-ordered dietary restrictions.
• Collaborate with dietitians, nutritionists, and clinical staff to ensure menus support patient health outcomes
• Stay current on culinary trends, healthcare dietary standards, and culturally inclusive food offerings.
• Oversee daily kitchen operations, ensuring high-quality food preparation, presentation, and service. Implement standard operating procedures for food production, portion control, and inventory management.
• Ensure proper operation and maintenance of kitchen equipment and supplies.
• Maintain compliance with federal, state, and local health regulations, including HACCP, SERV Safe, and relevant healthcare accreditation standards.
• Conduct regular audits and training sessions on food safety, sanitation, and infection control.
• Regularly performs patient and nursing rounding to ensure quality metrics are met.
• Responsible for employment activities, including hiring, firing, corrective action, training, monitoring, and conducting performance reviews.

Qualifications & Requirements:

• Associate's degree in culinary or related field required.
• Minimum of 7 years of experience in culinary or related field.
• One year of relevant education may be substituted for one year of required work experience or one year of relevant professional-level work experience may be substituted for one year of required education.
• SERV Safe Manager Certification required. In accordance with DC regulations, certification must be obtained within 90 days of hire.

Full Time (40 hours)

Day Shift

Exempt

Salary Range: Minimum 35.30/hour - Maximum 61.79/hour. Compensation will be commensurate with equity and experience for roles of similar scope and responsibility. In cases where the range is displayed as a $0 amount, salary discussions will occur during candidate screening calls, before any subsequent compensation discussion is held between the candidate and any hiring authority.

The Hospital reserves the right to modify employee schedules as needed.

We are committed to creating a welcoming and inclusive environment, where we embrace and celebrate our differences, where all employees feel valued, contribute to our mission of serving the community, and engage in equitable healthcare delivery and workforce practices.

Johns Hopkins Health System and its affiliates are drug-free workplace employers.

Johns Hopkins Health System and its affiliates are an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity and expression, age, national origin, mental or physical disability, genetic information, veteran status, or any other status protected by federal, state, or local law.