EXECUTIVE CHEF

Compass Group•City of New Rochelle, NY

1d•$95,000 - $98,000•Onsite

About The Position

Working as the Executive Chef, you will oversee all culinary and kitchen operations within a healthcare environment, ensuring the delivery of safe, high-quality meals that meet patient dietary needs and regulatory standards. You will lead kitchen staff in maintaining a sanitary, compliant workspace while supporting patient satisfaction, clinical nutrition goals, and retail dining services. This is an excellent opportunity for a hands-on, innovative culinary leader passionate about healthcare dining.

Requirements

Associate degree in Culinary Arts or related field (or equivalent experience)
Minimum of 3–5 years of progressive culinary leadership experience, preferably in healthcare, hospital, or senior living environments
Experience with high-volume, complex foodservice operations, including patient meal delivery systems
Institutional and batch cooking experience required; room service or patient dining programs a plus
Strong understanding of therapeutic diets, food safety, sanitation standards, and regulatory compliance in healthcare settings
Proven hands-on leadership with a focus on quality, cost control, and patient/customer satisfaction
Catering and retail dining experience within a healthcare setting preferred
Proficiency in computer systems, including Microsoft Office and foodservice management software
ServSafe® certification strongly preferred

Responsibilities

Plan and execute regular and therapeutic menus in collaboration with clinical nutrition teams, ensuring compliance with physician orders, dietary restrictions, and regulatory guidelines
Ensure adherence to standardized recipes, portion control, and presentation standards; complete production records and waste logs while monitoring food quality through routine tasting
Supervise and train kitchen staff on food preparation, safe food handling, infection control practices, equipment use, and sanitation per healthcare and regulatory standards (e.g., Joint Commission, FDA)
Establish and maintain cleaning and preventative maintenance schedules for all kitchen equipment, storage areas, and workspaces; ensure staff compliance
Manage food and supply inventory to control costs while ensuring consistent availability of necessary items to support patient, retail, and catering services
Oversee proper utilization and safe handling of leftover food in accordance with healthcare regulations and company policies
Maintain compliance with all federal, state, and local health regulations, including successful outcomes on health inspections and third-party audits
Enforce facility and departmental safety protocols, including incident reporting and workplace safety initiatives
Collaborate with clinical, nursing, and administrative teams to ensure seamless integration of food services into patient care
Participate in departmental meetings, quality improvement initiatives, staff training, and ongoing professional development