EXECUTIVE CHEF, PATIENT DINING - HOSPITAL

Compass Group•Detroit, MI

24d•Onsite

About The Position

TouchPoint, Support Services, provides customer focused support services including healthcare housekeeping, management in laundry processing, patient transportation, and food service. TouchPoint is comprised of committed and talented individuals dedicated to quality, exceptional customer service, and unequivocal results. The Executive Chef leads culinary operations within the patient services department of a hospital facility, ensuring the consistent delivery of high-quality, nutritious meals in a safe, sanitary, and efficient kitchen environment. This role supports the service of approximately 700 patients daily and oversees menu execution, staff training and development, food safety compliance, and cost control. All operations align with TouchPoint and Compass Group programs and standards, with a strong focus on patient food and nutrition services. This position is an exciting opportunity for an energetic, hands-on culinary leader with an entrepreneurial mindset and proven experience in high-volume healthcare environments.

Requirements

Minimum of three to five years of progressive culinary or kitchen management experience, depending on education and training background
Proven experience in high-volume, complex foodservice operations, preferably within healthcare, institutional, or batch-cooking environments
Must be a hands-on culinary leader with comprehensive knowledge of food and catering trends, quality improvement, production, sanitation, food cost controls, and presentation standards
Strong computer skills required, including proficiency with Microsoft Office applications (Word, Excel, PowerPoint), Outlook, email, and internet-based systems

Nice To Haves

Associate’s degree in Culinary Arts or a related field, or an equivalent combination of formal training and experience
Extensive catering experience strongly preferred
ServSafe certification highly desirable

Responsibilities

Lead and oversee daily kitchen operations, ensuring all meals are prepared and presented in accordance with corporate programs, standardized recipes, portion controls, and presentation guidelines
Plan and execute regular and modified menus that meet patient, retail, and catering needs
Complete and utilize daily production worksheets and waste logs; taste and evaluate food to ensure consistent quality and adherence to standards
Train, coach, and develop kitchen staff in food preparation techniques, safe food handling, equipment operation, and sanitation practices in compliance with company policies and regulatory requirements
Establish, implement, and monitor cleaning and preventative maintenance schedules for kitchen equipment, storage areas, and workstations, ensuring staff accountability and completion
Maintain accurate inventory of food and non-food supplies to meet operational needs while controlling costs and staying within established guidelines
Oversee the proper utilization of leftover food products in accordance with company policies to support sustainability and cost control efforts
Ensure full compliance with all federal, state, and local health regulations, department sanitation standards, and safety policies, as evidenced by local health department, Joint Commission, and third-party audits
Promote a strong safety culture by following and enforcing facility, departmental, and company safety policies, including incident reporting procedures
Participate in departmental meetings, staff development initiatives, and professional training programs as appropriate
Additional duties as assigned