EXECUTIVE CHEF, BENCH - HOSPITALS

Compass Group•Dearborn Heights, MI

About The Position

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.

Requirements

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

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