Executive Chef
About The Position
The Executive Chef leads the culinary team at Conemaugh Health System, supporting patients and their loved ones by delivering high-quality food service in a healthcare environment. The role calls for a compassionate, collaborative leader who values great food and a chef-led philosophy. The chef develops creative, market-relevant menus, promotes customer and patient satisfaction, and ensures food integrity, safety, sanitation, service quality, and regulatory compliance. The role also manages team staffing and development, operational planning, and budget-related activities. The position offers most nights and weekends off and opportunities for career growth.
Requirements
- Associate’s or bachelor’s degree from an accredited culinary program.
- At least 5 years of experience as a sous chef or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living.
- Computer skills, including word processing, spreadsheets, email, and ordering platforms.
- Passion for food, desire to grow, and a work ethic that supports both.
- Willingness to relocate for promotion opportunities.
- Knife skills, cutting techniques, recipe preparation, and live-action cooking.
- Ability to interact with individuals at all levels of the organization.
- Effective written, spoken, and non-verbal communication and presentation skills.
- Service-oriented mentality focused on exceeding expectations.
- Positive and professional demeanor.
- Ability to make sound decisions and judgments quickly.
- Self-motivation and ability to prioritize projects and needs effectively.
- Willingness to collaborate and provide support to achieve outcomes.
- Integrity, respect, and discretion in business dealings.
- Attention to detail and ability to manage tasks in a fast-paced environment.
Nice To Haves
- Proficiency in languages other than English, especially Spanish.
- Familiarity with OSHA, The Joint Commission, and other regulatory requirements.
- Familiarity with HACCP procedures.
Responsibilities
- Build and develop a well-trained, motivated team that produces high-quality food while following safety, sanitation, and service principles.
- Lead a team environment that fosters morale, passion, quality, and respect.
- Develop creative menus aligned with current market trends.
- Maintain or improve customer and patient satisfaction.
- Manage team member recruiting, training, development, scheduling, and assignments.
- Execute, maintain, and monitor quality-control systems to protect food integrity.
- Ensure compliance with health, safety, and industry regulatory agencies.
- Manage forecasting, recipe costing, inventory, ordering, production planning, schedules, payroll, and supplies to ensure budget compliance.
Benefits
- Paid time off, including vacation and sick leave.
- Medical, dental, and vision insurance.
- 401(k) with employer match.
- Employee Assistance Program (EAP).
- Career development and ongoing training.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
Associate degree
