Executive Chef - Culinary Operations
About The Position
World-Class Nutrition: Leadership Makes It Possible Weill Cornell Medical Center is seeking an innovative Executive Chef culinary leader to join our Food and Nutrition team. Take your passion for food and people, with strong culinary and leadership skills, and considerable experience in the food service or restaurant industry to create amazing experiences for our employees, visitors, and patients. Executive Chef - Culinary Operations In this role, you'll oversee culinary operations for our high volume kitchen, supporting the patient and retail experience. You will be responsible for driving continuous improvement, ensuring exceptional food quality, and fostering the training and development of a diverse food‑service team. Develop and implement menus, standardized recipes, and production routines to optimize efficiency and service quality. In addition, oversee staff scheduling, training and engagement, performance improvement, and equipment maintenance. Maintain rigorous standards for food safety, sanitation, and compliance with HACCP and all regulatory guidelines. Additionally, manage a large operational budget by controlling expenses, reducing waste and creating a culture of efficiency and continuous improvement. This is a Monday through Friday 8:00am to 4:00pm position, but flexibility is essential—our ideal candidate is prepared to adjust hours and provide leadership across all shifts as needed to support our hospital operations. This availability includes weekends and shifts ranging from 12:00am to 8:00pm. Please note that all roles require on-site presence (variable by role). Therefore, all employees should live within a commutable distance to NYP. NYP will not reimburse for travel expenses.
Requirements
- Associate’s degree in Culinary Arts, Food Service Management, or related field
- 5 years experience as an Executive Chef or equivalent leadership role in a large volume operation
Nice To Haves
- Graduate of a Culinary Arts Program
- Demonstrated success in large‑scale kitchen leadership, change management, and team development
- Advanced knowledge of food industry, specifically large‑scale culinary production, food safety, sanitation, and HACCP standards
Responsibilities
- Oversee culinary operations for a high volume kitchen, supporting the patient and retail experience.
- Drive continuous improvement, ensuring exceptional food quality.
- Foster the training and development of a diverse food-service team.
- Develop and implement menus, standardized recipes, and production routines to optimize efficiency and service quality.
- Oversee staff scheduling, training and engagement, performance improvement, and equipment maintenance.
- Maintain rigorous standards for food safety, sanitation, and compliance with HACCP and all regulatory guidelines.
- Manage a large operational budget by controlling expenses, reducing waste and creating a culture of efficiency and continuous improvement.
Benefits
- Comprehensive and competitive benefits that support you and your family in every aspect of life.
- Countless opportunities for personal and professional growth.
- Amazing compensation packages start with competitive base pay and include recognition for your experience, education, and licensure.
- Amazing benefits.
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What This Job Offers
Job Type
Full-time
Career Level
Executive
Education Level
Associate degree
