REGIONAL EXECUTIVE CHEF, ACUTE CARE HOSPITALS

Compass Group•Northville Charter Township, MI

1d•Hybrid

About The Position

TouchPoint, Support Services, provides customer focused support services. As specialists, we perform services including healthcare housekeeping, management in laundry processing, patient transportation, and food service. TouchPoint is a compilation of the most committed and talented individuals working in the industry today. Our dedication to quality, exceptional customer service, and unequivocal results allow us to provide the best outcomes to our clients. As the Regional Chef, you will support culinary operations across a regional portfolio of acute care hospitals and is responsible for driving culinary excellence, operational consistency, and financial performance across all assigned accounts. This position requires approximately 70% regional travel by car to support a hospital based on business need.

Requirements

Minimum of 5–7 years of leadership experience, with multi-unit or regional experience strongly preferred
Experience in healthcare or acute care dining environments required
Culinary degree or equivalent combination of formal training and progressive culinary experience
Strong written and verbal communication skills with the ability to engage effectively at all levels (executive leadership, clients, managers, and frontline associates)
Proven leadership and coaching ability with a hands-on management style
Strong financial acumen, including experience managing P&L, budgets, and food cost controls
Demonstrated ability to assess and develop teams, improve operations, and drive growth
Willingness and ability to travel extensively within the region (70%)
Proficiency in Microsoft Office (Word, Excel, PowerPoint, Outlook)

Responsibilities

Lead and support culinary functions across assigned acute care hospital accounts within the region
Develop and implement operational plans and systems to ensure all contractual and client expectations are consistently met
Drive regional financial performance by managing food cost, labor, and overall operational expenditures
Serve as a regional leader who models company values, standards, and leadership competencies
Collaborate with site leadership to develop, execute, and elevate menus, including patient dining, retail, catering, and special events (e.g., chef’s tables, culinary showcases)
Oversee and support the recruitment and selection of Executive Chefs and Sous Chefs across the region, including managing and participating in the chef test process to ensure alignment with culinary standards and organizational expectations
Identify and implement strategies to enhance the patient, guest, and client dining experience
Provide hands-on culinary support, training, and coaching to onsite teams to drive consistency and best practices
Build strong relationships with clients, associates, and vendors across the region
Ensure compliance with food safety, regulatory, and healthcare standards
Perform other duties as assigned