EXECUTIVE CHEF - Catholic Health St Joseph Hospita

Compass Group•Town of Oyster Bay, NY

3d•$95,000 - $105,000•Onsite

About The Position

As the Executive Chef, you will lead culinary operations within a fast-paced acute care hospital, ensuring the delivery of safe, high-quality, and nutritious meals for patients, visitors, and staff. This role oversees food production, regulatory compliance, team development, and cost management while supporting an exceptional patient and customer experience.

Requirements

5+ years of progressive culinary leadership experience, preferably in healthcare, acute care, or institutional foodservice.
Experience managing high-volume food production and multi-outlet dining operations.
Knowledge of therapeutic diets, HACCP principles, food safety regulations, and healthcare standards.
Proven hands-on leadership and team development experience.
Strong understanding of food cost control, inventory management, and operational efficiency.
Commitment to patient satisfaction and service excellence.
Proficiency in Microsoft Office and foodservice management systems.

Nice To Haves

Associate's degree in Culinary Arts, Hospitality, Foodservice Management, or equivalent experience.
Experience with retail dining and catering services preferred.
ServSafe Manager Certification preferred.

Responsibilities

Oversee daily food production for patient dining, retail, and catering operations.
Collaborate with Clinical Nutrition teams to implement regular and therapeutic menus that meet nutritional and regulatory requirements.
Ensure adherence to standardized recipes, portion control, presentation standards, and production schedules.
Conduct quality checks to ensure food meets standards for taste, appearance, and temperature.
Train and develop culinary staff on food preparation, food safety, sanitation, infection prevention, and equipment operation.
Maintain compliance with federal, state, local, and organizational food safety and sanitation regulations.
Manage cleaning, sanitation, and preventative maintenance programs for kitchen equipment and work areas.
Monitor food and supply inventories, control costs, minimize waste, and ensure product availability.
Support patient satisfaction, retail performance, and continuous quality improvement initiatives.
Participate in departmental meetings, staff development, and hospital-wide programs.