EXECUTIVE CHEF - BENCH

Compass Group•Oak Lawn, IL

38d•$80,000 - $90,000

About The Position

As a Bench Executive Chef in a healthcare environment, you will provide flexible, system‑wide culinary leadership across multiple hospitals within the network. In this role, you will step into Executive Chef responsibilities as needed to ensure operational stability, support transitions, and uphold culinary excellence. You will oversee kitchen operations, ensure a safe and sanitary work environment, lead production teams, and maintain high standards for food quality, presentation, and regulatory compliance. This bench role is ideal for a dynamic, hands‑on culinary leader who thrives in diverse settings and enjoys supporting multiple accounts.

Requirements

Associate degree in Culinary Arts or equivalent professional experience.
5+ years of progressive culinary or kitchen management experience (specific tenure may vary based on degree).
Strong hands‑on chef experience; institutional and batch cooking experience strongly preferred.
Healthcare or high‑volume foodservice background highly desirable.
Comprehensive knowledge of culinary and catering trends, quality standards, sanitation, production systems, food cost management, and presentation.
Proficiency in Microsoft Office (Word, Excel, PowerPoint), Outlook, email, and general computer applications.
Willingness to participate in patient and client satisfaction initiatives.
ServSafe certification highly desirable.

Nice To Haves

Catering and special events experience a plus.
ServSafe certification highly desirable.

Responsibilities

Provide culinary leadership across various hospital kitchens, stepping into Executive Chef roles during vacancies, transitions, or operational needs.
Lead menu planning for regular and modified diets following established nutritional and regulatory guidelines.
Ensure consistent execution by following standardized recipes, portioning, presentation standards, and completing production worksheets and waste logs.
Taste and evaluate meals daily to maintain superior quality and consistency.
Train kitchen staff on food preparation techniques, safe food handling, equipment use, sanitation, and regulatory requirements.
Establish and maintain cleaning and preventive maintenance schedules for equipment and work areas; ensure team compliance.
Maintain inventory levels of food and supplies, adhering to budget guidelines while ensuring product availability.
Manage leftover food usage in accordance with company policies to minimize waste.
Ensure compliance with all federal, state, and local health and sanitation regulations, as validated by internal and third‑party audits.
Promote and follow all facility, departmental, and company safety policies, including occurrence reporting.
Participate in department meetings, staff development, and professional training as needed at each supported location.