EXECUTIVE CHEF, HOSPITAL/ HEALTHCARE

Compass Group•Jackson, MI

1d•$70,000 - $75,000•Onsite

About The Position

As the Executive Chef, you will be responsible for overseeing all culinary operations for a large acute care hospital while maintaining a safe, sanitary, and efficient work environment. You will lead the preparation and delivery of patient, retail, catering, and physician dining services in accordance with corporate standards, regulatory requirements, and clinical nutrition guidelines. This is an exciting opportunity for an energetic, entrepreneurial culinary professional with a passion for quality, operational excellence, and team development.

Requirements

Three to five years of progressive culinary leadership experience in healthcare, hospitality, or other high-volume foodservice environments
Experience with institutional cooking, batch production, catering, food cost management, and team leadership
Strong knowledge of food safety, sanitation, regulatory compliance, and quality-focused culinary operations
Proficient with Microsoft Office applications and foodservice management systems

Nice To Haves

Associate degree in Culinary Arts, Hospitality Management, or equivalent experience
ServSafe Certification preferred

Responsibilities

Plans regular, therapeutic, and modified menus in collaboration with clinical nutrition and foodservice leadership according to established guidelines and patient care standards.
Follows standardized recipes, portioning, and presentation standards. Completes and utilizes daily production worksheets and waste logs. Conducts routine quality checks and tastes completed menu items to ensure consistency, flavor, and patient satisfaction.
Provides leadership, coaching, and development for culinary team members. Trains kitchen staff in food preparation, safe food handling, operation of equipment, food safety, infection prevention, and sanitation practices in accordance with Company, hospital, and regulatory standards.
Establishes and maintains cleaning and preventive maintenance schedules for equipment, storage areas, and production spaces. Ensures all kitchen staff complete assigned sanitation and maintenance responsibilities.
Maintains inventory of food and non-food supplies to support uninterrupted patient care and retail operations while meeting budgetary and cost-control expectations.
Manages food utilization and waste reduction initiatives, making appropriate decisions regarding the safe use of leftover food products in accordance with Company guidelines and food safety regulations.
Ensures compliance with all federal, state, local, Joint Commission, CMS, and health department regulations, as evidenced through successful internal audits, third-party reviews, and regulatory inspections.
Partners with clinical, nursing, environmental services, and hospital leadership teams to support patient experience initiatives and operational goals.
Monitors food and labor costs, productivity metrics, purchasing practices, and inventory controls to achieve financial performance objectives.
Follows facility, department, and Company safety policies and procedures, including occurrence reporting, emergency preparedness, and workplace safety initiatives.
Participates in and leads departmental meetings, staff development activities, and professional education programs as appropriate.
Supports special events, physician catering, community events, and executive hospitality functions as needed.