EXECUTIVE CHEF

Compass Group•Town of Hempstead, NY

10d•Onsite

About The Position

As the Executive Chef, you will oversee all kitchen and culinary operations within a healthcare environment, ensuring the delivery of high‑quality, patient‑centered meals while maintaining a safe, sanitary, and efficient workplace for staff. You will be responsible for directing meal production in accordance with established corporate standards, nutritional guidelines, and regulatory requirements. This is an exciting opportunity for an experienced, hands‑on culinary leader who thrives in a fast‑paced healthcare setting and is passionate about quality, safety, and service excellence.

Requirements

Minimum of 5+ years of progressive culinary or kitchen management experience, commensurate with education and training
Experience in healthcare, institutional, or high‑volume foodservice operations strongly preferred
Background in batch cooking and production for large‑scale operations
Hands‑on chef experience required
Strong knowledge of food production, clinical and customer‑focused menu execution, sanitation, food cost controls, and presentation
Proficiency with computers, including Microsoft Office (Word, Excel, PowerPoint), email, and basic foodservice systems
Willingness to participate in patient satisfaction and quality improvement initiatives

Nice To Haves

Associate’s degree or equivalent experience in Culinary Arts, Hospitality, or a related field
Catering experience a plus
ServSafe Certification highly desirable

Responsibilities

Plan and execute regular, therapeutic, and modified menus in accordance with approved menus, clinical nutrition guidelines, and established standards
Ensure strict adherence to standardized recipes, portion control, and presentation standards; complete and utilize daily production records, waste logs, and quality checks
Taste and evaluate finished meals to ensure quality, freshness, and consistency prior to service
Train and coach kitchen staff on food preparation techniques, safe food handling, equipment operation, infection control practices, and sanitation in compliance with company policy and regulatory standards
Establish and maintain cleaning and preventative maintenance schedules for kitchen equipment, storage areas, and workspaces; ensure staff adheres to assigned schedules
Manage food and non‑food inventories to meet operational needs while maintaining budgetary controls and minimizing waste
Make informed decisions regarding leftover food utilization in accordance with company policy, food safety standards, and healthcare regulations
Ensure compliance with all federal, state, and local health department regulations, Joint Commission standards, and internal sanitation policies as validated through audits and inspections
Follow facility, departmental, and company safety policies, including incident and occurrence reporting
Participate in departmental meetings, staff training, professional development programs, and performance improvement initiatives