EXECUTIVE CHEF, HOSPITAL

Compass Group•Racine, WI

4d•Onsite

About The Position

TouchPoint, Support Services, provides customer focused support services. As specialists, we perform services including healthcare housekeeping, management in laundry processing, patient transportation, and food service. TouchPoint is a compilation of the most committed and talented individuals working in the industry today. Our dedication to quality, exceptional customer service, and unequivocal results allow us to provide the best outcomes to our clients. As the Executive Chef, you will lead all kitchen operations for a 180-bed hospital, ensuring a safe, sanitary, and efficient work environment. You will prepare—or direct the preparation of—high-quality meals in alignment with corporate programs, nutrition guidelines, and regulatory standards. This role is ideal for an energetic, hands-on culinary leader who thrives in a structured healthcare setting.

Requirements

Associate degree or equivalent professional experience
3–5 years of progressive culinary or kitchen management experience (based on education and training)
Experience in high-volume, complex foodservice operations strongly preferred
Institutional and batch cooking experience required
Extensive catering experience a plus
Hands-on chef experience required
Strong knowledge of food trends, quality standards, sanitation, food cost controls, and presentation
Proficiency with Microsoft Office (Word, Excel, PowerPoint), Outlook, and internet-based tools
ServSafe certification highly desirable

Responsibilities

Plan and execute regular and modified menus in accordance with established guidelines
Ensure strict adherence to standardized recipes, portion control, and presentation standards
Complete and utilize daily production worksheets and waste logs; taste finished products to ensure quality
Train and develop kitchen staff on food preparation, equipment use, food safety, and sanitation
Establish and maintain cleaning and preventative maintenance schedules for all kitchen areas and equipment
Manage food and non-food inventory to meet operational needs while staying within budget guidelines
Oversee proper utilization of leftover food in compliance with company policies
Ensure compliance with all federal, state, and local health and sanitation regulations, including successful completion of health department and third-party audits
Follow all facility, department, and company safety policies, including incident and occurrence reporting
Participate in departmental meetings, staff development, and professional training programs