EXECUTIVE CHEF

Compass Group•Downers Grove, IL

21d•$85,000 - $90,000•Onsite

About The Position

As the Executive Chef, you will lead all culinary and kitchen operations for a 333-bed hospital, ensuring the delivery of high-quality food services while maintaining a safe, sanitary, and efficient work environment. This role oversees food production for patient meal services, the cafeteria, coffee shop, and catering operations. The Executive Chef is responsible for menu execution, inventory management, purchasing, scheduling, staff leadership, recruitment, training, and compliance with all regulatory and company standards. This is an excellent opportunity for a results-driven culinary leader with a strong background in healthcare or high-volume foodservice operations.

Requirements

Five or more years of progressive culinary leadership experience in healthcare, hospitality, or institutional foodservice environments.
Experience managing high-volume, complex foodservice operations.
Strong background in hospital, institutional, or batch cooking environments.
Hands-on culinary leadership experience with the ability to work alongside kitchen teams.
Demonstrated knowledge of food trends, quality standards, production methods, sanitation practices, food cost controls, and presentation.
Experience with food purchasing, inventory management, labor scheduling, and budget accountability.
Proficient in Microsoft Office Suite (Word, Excel, PowerPoint), Outlook, email, and internet-based applications.
Commitment to client and patient satisfaction initiatives.

Nice To Haves

Associate degree in Culinary Arts, Hospitality Management, or related field, or equivalent combination of education and experience.
Catering management experience is highly preferred.
ServSafe Certification preferred.

Responsibilities

Oversee daily kitchen operations, food production, and service delivery across patient dining, retail dining, coffee shop, and catering functions.
Plan and execute regular and therapeutic menus in accordance with established guidelines and nutritional standards.
Ensure adherence to standardized recipes, portion control, presentation standards, and production schedules.
Monitor food quality by tasting and evaluating completed meals and reviewing production and waste logs.
Lead, coach, and develop culinary staff on food preparation techniques, food safety, sanitation, equipment operation, and company procedures.
Manage hiring, onboarding, scheduling, performance management, and ongoing staff training.
Establish and maintain cleaning and preventative maintenance schedules for equipment, storage areas, and kitchen workspaces.
Oversee purchasing, inventory control, and product utilization to ensure operational efficiency and cost management.
Implement strategies to minimize waste and maximize the appropriate use of leftover food products in accordance with company guidelines.
Ensure compliance with all federal, state, and local health regulations, company policies, and department sanitation procedures.
Maintain readiness for health department inspections and third-party audits.
Promote a culture of safety by enforcing facility and company safety standards and reporting procedures.
Participate in departmental meetings, staff development initiatives, and professional growth opportunities.