EXECUTIVE CHEF, HOSPITAL/ HEALTHCARE

Compass Group•Indianapolis, IN

1d•Onsite

About The Position

As the Executive Chef, you will support culinary and kitchen operations within central Indiana hospital accounts while ensuring a safe, sanitary, and efficient work environment. This role is responsible for menu execution, food quality, staff leadership, inventory management, and compliance with all food safety standards. We are seeking an energetic, hands-on culinary leader who is passionate about delivering exceptional food and service.

Requirements

Associate degree in Culinary Arts, Hospitality Management, or related field, or equivalent combination of education and experience
Minimum of 5 years of progressive culinary leadership or kitchen management experience
Hands-on chef experience in high-volume foodservice environments
Experience with catering and special event execution preferred
Background in institutional, healthcare, corporate dining, or batch cooking operations strongly preferred
Strong knowledge of current culinary trends, food production, sanitation practices, food cost management, and presentation standards
Proven ability to lead, train, and motivate culinary teams
Proficiency with Microsoft Office Suite (Word, Excel, PowerPoint), Outlook, email, and internet-based applications
Strong organizational, communication, and problem-solving skills
ServSafe Certification

Responsibilities

Oversee all kitchen operations, ensuring high standards of food quality, presentation, and service
Plan and execute regular and specialty menus in accordance with established guidelines and client expectations
Follow and enforce standardized recipes, portion controls, and presentation standards.
Complete and utilize production records, inventory documentation, and waste tracking tools
Taste and evaluate finished products to ensure consistency, quality, and guest satisfaction
Train, coach, and develop culinary team members on food preparation, equipment operation, food safety, sanitation, and company standards
Establish and maintain cleaning and preventive maintenance schedules for kitchen equipment, storage areas, and workspaces
Manage food and supply inventories to maintain proper stock levels while controlling costs
Oversee the appropriate use of leftover products in accordance with company guidelines
Ensure compliance with all federal, state, and local health regulations, as well as company sanitation and safety standards
Maintain accurate records and complete required incident and safety reporting
Collaborate with leadership teams and participate in departmental meetings, training, and professional development initiatives
Support catering operations and special events as needed