Executive Chef - Culinary Operations

NewYork-Presbyterian Hospital

11d • Onsite

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. __________________ 2026 Best Companies in Healthcare, Biotech & Pharma – Glassdoor 2026 Best Place to Work – Glassdoor 2026 America’s Best Large Employers – Forbes 2026 America’s Best-In-State Employers – Forbes 2026 America’s Dream Employers – Forbes 2026 America’s Greatest Workplaces for Culture, Belonging & Community – Newsweek 2026 Best Places to Work in IT - Computerworld 2025 Great Place to Work Certified 2025 Best Employers for Women – Forbes 2025 Companies that Care – People 2025 America’s Greatest Workplaces for Mental Well-Being - Newsweek NewYork-Presbyterian Hospital is an equal opportunity employer. Salary Range: $99,500-$152,500/Annual It all begins with you. Our amazing compensation packages start with competitive base pay and include recognition for your experience, education, and licensure. Then we add our amazing benefits, countless opportunities for personal and professional growth and a dynamic environment that embraces every person. Join our team and discover where amazing works. Internationally acclaimed, our hospital leads the way in research, life-shaping education and compassionate care. Step into a career at a truly Amazing place. Among the highest echelon of the topmost hospitals in the world, NewYork-Presbyterian is Making It Possible for patients at this moment. What does this mean for you? Nothing less than an extraordinary career. We care for 1 out of every 4 New Yorkers in medical need. The nation's largest not-for-profit academic medical center, with over 2 million patient visits a year.

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 our high volume kitchen, supporting the patient and retail experience
• 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
• 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

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree