EXECUTIVE CHEF

Compass Group•Hyannis, MA

13d•$85,000 - $100,000•Onsite

About The Position

As the Executive Chef for Healthcare Food & Nutrition Services, you will oversee all culinary operations within a high‑volume acute care hospital environment. This includes leadership of a union culinary team, ensuring compliance with safety and sanitation standards, delivering high‑quality meals for patients, retail dining, and catering, and supporting a room‑service style patient meal program. This account includes: 8.5M MV (managed volume) 244 average daily patient census Room Service patient dining program 7 FTE cooks (union environment) $1.2M in annual retail café sales This is an exciting opportunity for a hands‑on, creative culinary leader who thrives in a fast‑paced healthcare setting.

Requirements

5+ years of progressive culinary or kitchen management experience, ideally in large‑scale or healthcare foodservice.
Strong background in high‑volume production, batch cooking, and catering.
Hands‑on culinary leadership experience is required.
Comprehensive understanding of food quality, sanitation practices, production systems, cost controls, and culinary trends.
Experience in complex foodservice operations (healthcare experience highly preferred).
Strong computer skills, including Microsoft Office (Word, Excel, PowerPoint), Outlook, and general Internet use.

Nice To Haves

Associate degree in Culinary Arts, Hospitality, or related field—or equivalent professional experience.
Commitment to participating in patient and client satisfaction initiatives.
ServSafe certification preferred (or willingness to obtain shortly after hire).

Responsibilities

Plan and execute regular and modified patient menus in accordance with nutritional guidelines and clinical requirements.
Follow standardized recipes, portioning, and presentation standards to ensure consistent quality.
Complete daily production worksheets and waste logs; taste and evaluate all meals before service.
Train, develop, and coach kitchen staff in food preparation, safe food handling, equipment operation, sanitation, and regulatory compliance.
Establish and maintain cleaning and preventive maintenance schedules for all kitchen equipment, storage areas, and workstations.
Manage food and non‑food inventory within established budget parameters, ensuring adequate stock levels for patient, retail, and catering needs.
Make responsible decisions regarding the use and repurposing of leftover products in alignment with company guidelines.
Ensure compliance with all federal, state, and local health regulations, including requirements validated through internal, third‑party, and health department audits.
Uphold facility, departmental, and corporate safety policies, including incident reporting and corrective actions.
Attend and actively participate in departmental meetings, staff development sessions, and continuing professional education programs.
Support culinary innovation and program rollouts across patient dining, retail, and catering environments.