EXECUTIVE CHEF

Compass Group•Windham, CT

58d•$65,000 - $75,000•Onsite

About The Position

The Executive Chef is responsible for leading all culinary operations within a fast-paced healthcare environment. This role ensures the delivery of high-quality, nutritious meals that meet patient dietary needs, retail expectations, and regulatory standards. The Executive Chef oversees menu development, food production, staff training, and operational efficiency while maintaining compliance with all healthcare and food safety guidelines.

Requirements

Associate degree in Culinary Arts or equivalent experience preferred
3–5 years of progressive culinary leadership experience, ideally in healthcare or high-volume foodservice environments
Strong knowledge of therapeutic diets, food safety, sanitation, and regulatory compliance in a healthcare setting
Proven ability to manage food costs, inventory, and production while maintaining quality standards
Experience with high-volume, complex foodservice operations required; healthcare experience highly preferred
Catering experience is a plus
Proficiency with Microsoft Office (Word, Excel, PowerPoint), Outlook, and general computer applications
ServSafe certification strongly preferred

Nice To Haves

Catering experience is a plus

Responsibilities

Lead daily kitchen operations, ensuring safe, efficient, and high-quality meal production for patients, staff, and retail services
Develop and execute regular and therapeutic menus in alignment with clinical guidelines, patient needs, and company standards
Train and mentor culinary team members on food preparation techniques, safety protocols, sanitation practices, and proper equipment use
Ensure strict adherence to federal, state, and local health regulations, including healthcare-specific sanitation and infection prevention standards
Establish and maintain cleaning, sanitation, and preventative maintenance schedules for kitchen equipment, storage areas, and workspaces
Manage food and supply inventory to control costs while maintaining appropriate stock levels to support uninterrupted service
Collaborate with clinical and nutrition teams to support patient satisfaction and dietary compliance
Monitor food quality, presentation, and portion control to uphold high standards across patient and retail dining experiences
Support catering and special events within the hospital as needed
Perform additional duties as assigned to support operational success