EXECUTIVE CHEF

Compass Group•Hyannis, MA

57d•$85,000 - $100,000•Onsite

About The Position

As the Executive Chef for Healthcare Food & Nutrition Services, you will lead all culinary operations within a high-volume acute care hospital. This role oversees a unionized culinary team and is responsible for delivering exceptional food quality across patient dining, retail, and catering services. You will ensure strict adherence to safety and sanitation standards while supporting an innovative room service–style patient dining program. This is an outstanding opportunity for a hands-on, creative leader who excels in a fast-paced healthcare environment.

Requirements

Associate degree in Culinary Arts, Hospitality, or related field (or equivalent experience)
5+ years of progressive culinary leadership experience, preferably in high-volume or healthcare environments
Expertise in batch cooking, large-scale production, and catering operations
Proven hands-on leadership style with strong team development skills
Flexibility to work evenings, weekends, and holidays as needed
Strong knowledge of food safety, sanitation, cost controls, and industry trends
Experience in complex foodservice settings (healthcare experience strongly preferred)
Proficiency in Microsoft Office (Word, Excel, PowerPoint), Outlook, and general computer applications
Demonstrated commitment to patient and customer satisfaction initiatives
ServSafe certification preferred (or ability to obtain shortly after hire)

Responsibilities

Develop and execute patient menus, including therapeutic diets, in alignment with clinical and nutritional standards
Ensure consistency and quality through standardized recipes, portioning, and presentation guidelines
Oversee daily production processes, including worksheets, waste tracking, and meal quality evaluation
Lead, train, and mentor kitchen staff in culinary techniques, food safety, equipment use, and compliance standards
Maintain sanitation protocols and preventive maintenance schedules for all kitchen areas and equipment
Manage food and supply inventory within budget, ensuring appropriate levels for patient, retail, and catering operations
Make sound decisions regarding food utilization and waste reduction while adhering to company guidelines
Ensure compliance with all regulatory requirements through internal, third-party, and health department audits
Promote a culture of safety through policy adherence, incident management, and corrective action planning
Participate in team meetings, staff development, and ongoing professional education
Drive culinary innovation and support new program initiatives across all service areas