EXECUTIVE CHEF, HEALTHCARE/HOSPITALS

Compass Group•Detroit, MI

About The Position

The Executive Chef is responsible for leading all culinary operations within hospital facilities, ensuring the consistent delivery of high‑quality food while maintaining a safe, sanitary, and efficient kitchen environment. This role oversees menu execution, staff training, food safety, and cost controls in alignment with TouchPoint and Compass Group programs and standards. This is an exciting opportunity for an energetic, hands‑on culinary leader with an entrepreneurial mindset and experience in high‑volume healthcare environments.

Requirements

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
Minimum of three to five years of progressive culinary or kitchen management experience, depending on education and training background
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