EXECUTIVE CHEF

Executive Chef

As the Executive Chef, you will lead culinary operations within a healthcare environment, ensuring the delivery of safe, nutritious, and high-quality meals for patients, residents, visitors, and staff. This role is ideal for a hands-on culinary leader who is passionate about food quality, patient satisfaction, and operational excellence.

Key Responsibilities

• Plan and execute regular and therapeutic menus in accordance with healthcare and organizational guidelines.
• Ensure compliance with standardized recipes, portion control, production records, and quality standards.
• Train and develop kitchen staff on food preparation, food safety, sanitation, and equipment operation.
• Maintain cleaning and maintenance schedules for kitchen equipment and work areas.
• Manage food and supply inventories while controlling costs and minimizing waste.
• Ensure proper utilization of food products in accordance with company policies and food safety standards.
• Maintain compliance with all federal, state, local, and healthcare regulatory requirements.
• Promote a safe work environment and follow all facility safety and incident reporting procedures.
• Collaborate with clinical nutrition, nursing, and leadership teams to support patient satisfaction and dining excellence.
• Participate in staff meetings, quality improvement initiatives, and professional development activities.

Preferred Qualifications

• Associate degree in Culinary Arts or related field, or equivalent experience.
• 35 years of progressive culinary leadership experience, preferably in healthcare, senior living, or institutional food service.
• Experience with high-volume food production, batch cooking, and therapeutic diets.
• Strong knowledge of food quality, sanitation, food safety, and cost controls.
• Hands-on chef experience required.
• Proficiency with Microsoft Office and foodservice technology systems.
• ServSafe certification preferred.
• Healthcare food service experience and patient dining experience are a plus.