EXECUTIVE CHEF

Compass Group•Hazel Crest, IL

11d

About The Position

As the Executive Chef in a healthcare food service environment, you will oversee all kitchen operations while ensuring a safe, sanitary, and compliant work environment. In this role, you will lead culinary production, maintain high standards of food quality, support therapeutic nutrition needs, and guide your team in delivering exceptional patient, staff, and guest dining experiences. This is an exciting opportunity for a hands‑on culinary professional with strong leadership skills and a passion for healthcare dining.

Requirements

Associate degree in Culinary Arts or equivalent professional experience.
Minimum of three to five years of progressive culinary and kitchen management experience, depending on education and training.
Strong hands‑on culinary experience; institutional or batch‑cooking experience preferred.
High‑volume and complex foodservice operations experience highly desirable; catering experience a plus.
Comprehensive knowledge of culinary and catering trends, production methods, sanitation requirements, food cost control, and presentation standards.
Proficiency in Microsoft Office (Word, Excel, PowerPoint), Outlook, email, and general computer applications.
ServSafe certification highly desirable.

Responsibilities

Plan and execute regular and modified menus in accordance with nutritional guidelines, physician orders, and facility standards.
Follow standardized recipes, portioning, and presentation expectations; complete and utilize daily production worksheets and waste logs; and taste all meals to ensure quality.
Train culinary staff on food preparation, safe food handling, equipment operation, and sanitation practices in accordance with company policies and regulatory requirements.
Establish and maintain cleaning schedules and preventive maintenance routines for equipment, storage areas, and workspaces; ensure team compliance.
Manage food and supply inventories within established guidelines, ensuring necessary products are available while maintaining cost controls.
Make decisions regarding the proper utilization of leftover food products in alignment with company standards to minimize waste.
Maintain full compliance with all federal, state, and local health regulations, as evidenced by successful health department and third‑party audits.
Adhere to all facility, department, and company safety policies and procedures, including incident reporting.
Participate in departmental meetings, staff development initiatives, and professional development programs as needed.