Executive Chef

The Executive Chef is responsible for the overall operation of the hospital kitchen, including menu planning, food preparation, food ordering, and supervision of kitchen staff. This role works under the direction of the Dietary Manager and helps ensure that food service operations run smoothly, safely, and in a manner consistent with the facility’s standards of quality and patient care. Duties may be adjusted or expanded by the Dietary Manager or facility administration as operational needs require.

• Plans, develops, and updates menus for patients, staff, and cafeteria/retail service in coordination with the Dietary Manager and clinical nutrition staff.
• Oversees daily kitchen operations, including food preparation, cooking, plating, and presentation.
• Supervises, schedules, and directs kitchen staff, including cooks and other food service personnel.
• Trains, coaches, and evaluates kitchen team members; assists with hiring and performance matters as needed.
• Places and manages food and supply orders; monitors inventory levels and controls food cost and waste.
• Maintains vendor relationships and assists with receiving and verifying deliveries.
• Ensures compliance with food safety, sanitation, and regulatory standards (e.g., health department, HACCP, hospital/facility policy).
• Maintains cleanliness and proper functioning of kitchen equipment; reports maintenance needs promptly.
• Assists in developing and monitoring the kitchen budget in partnership with the Dietary Manager.
• Collaborates with the Dietary Manager on special diets, patient meal accommodations, and dietary compliance.
• Supports special events, catering needs, and other food service functions as requested.
• Performs other duties as assigned by the Dietary Manager or facility leadership.

Qualifications

• Culinary degree, formal culinary training, or equivalent hands-on kitchen leadership experience.
• Prior experience in a chef, sous chef, or kitchen management role; hospital or healthcare food service experience preferred but not required.
• Working knowledge of food safety and sanitation standards; ServSafe certification (or willingness to obtain) preferred.
• Strong leadership, organizational, and communication skills.
• Ability to work collaboratively with the Dietary Manager and multidisciplinary hospital staff.