EXECUTIVE CHEF

Compass Group•Village of Johnson City, NY

11d•$75,000 - $100,000•Onsite

About The Position

Working as an Executive Chef, you will be responsible for overseeing all culinary operations within a 300+ bed acute care hospital, including patient dining, retail services, catering, and physician dining. This leadership role is responsible for ensuring high-quality food production, maintaining regulatory compliance, driving financial performance, and leading a team dedicated to delivering exceptional hospitality and patient experiences. The operation includes approximately $10M in managed volume and $3.5M in annual retail sales. As part of the culinary leadership team, you will be responsible for the following:

Requirements

Three to five years of progressive culinary management experience, preferably in healthcare, hospitality, or contract foodservice environments.
Experience leading high-volume food production, retail dining, and catering operations.
Strong background in food and labor cost management, budgeting, purchasing, and inventory control.
Knowledge of healthcare foodservice regulations, food safety standards, and patient dining programs preferred.
Proven ability to lead, develop, and inspire diverse teams.
Strong organizational, communication, and customer service skills.
Passion for culinary excellence, innovation, and delivering exceptional hospitality in a healthcare setting.
Desire to grow professionally with an industry-leading foodservice organization.

Nice To Haves

Culinary degree preferred.
ServSafe® Manager Certification preferred.

Responsibilities

Direct and oversee all culinary operations, ensuring high standards of food quality, presentation, consistency, and safety.
Lead, mentor, and develop culinary associates, supervisors, and managers to drive engagement, retention, and performance.
Manage food, labor, and supply costs while maintaining budgetary and financial objectives.
Plan, develop, and execute patient, retail, catering, and special event menus in collaboration with Clinical Nutrition and operational leadership.
Ensure compliance with all federal, state, local, and accrediting agency standards, including food safety, sanitation, infection prevention, and workplace safety requirements.
Oversee purchasing, inventory management, production planning, and waste reduction initiatives.
Partner with Patient Services and Clinical Nutrition teams to support patient-centered dining programs and therapeutic diet requirements.
Lead quality improvement initiatives focused on food quality, customer satisfaction, operational efficiency, and regulatory readiness.
Support and implement new culinary programs, retail concepts, and wellness initiatives in collaboration with marketing and culinary leadership.
Maintain readiness for regulatory surveys, inspections, and audits.