Regional Executive Chef

Healthcare Services Group•Oak Ridge, TN

10d

About The Position

The Regional Executive Chef (REC) is the partner, culinary and hospitality subject matter expert, and trusted advisor to the operations leadership teams within a given geographical region and/or client group. The position reports directly to the Senior Executive Chef and is an integral colleague responsible for teaching, training, and developing the district managers, account managers and onsite culinary teams related to the organization’s menu and associated integrated systems, standards and processes. This position is responsible for overseeing, implementing and supporting execution of culinary programs, including process standardization, purchasing compliance, initiative adherence, product quality and consistency across multiple accounts within the assigned region. Acts as a regional leader who models proficiencies and behaviors that consistently embody the characteristics necessary to drive the Company’s Purpose, Vision and Values. The role requires 50-75% travel throughout the region. Available Benefits for All Employees Comprehensive Benefits Package - Medical, Dental, and Vision Free Telemedicine Services on Day 1 Paid Holidays & Vacation 401 (k) Get paid when you need it with PNC EarnedIt Financial Wellness Support from PNC Workplace Banking Free Prescription Discount Program Employee Assistance Programs Training & Development Opportunities Employee Recognition Programs Employee Stock Purchase Plan Nationwide Transfer Opportunities Benefits Link Click here for more benefits information or copy this link : https://go-internal.hcsgcorp.com/l/1036773/2025-07-02/5xbpsq/1036773/17514637576MrQym5A/Employee_Benefits_for_Job_Descriptions__7_.pdf Not available in AR.

Requirements

Associate’s degree or certification or formalized apprenticeship in culinary arts or 5+ years of industry experience at an Executive Chef level or higher required. A high school diploma or equivalent is required.
Prior experience in culinary education preferred.
Prior experience in healthcare dining service preferred.
Strong culinary skills and the ability to train a diverse workforce in cooking techniques and hospitality service.
General knowledge and understanding of nutrition with ability to interpret a nutrient analysis spreadsheet of patient meals.
Considerable knowledge of quantity food production and serving techniques, food safety/sanitation requirements and procedures and dining service program requirements and finances.
Strong supervisory, leadership, hands-on management, and mentor skills.
Excellent communication skills both written and verbal, with the ability to communicate on various levels including management, departmental, customer, and associate levels.
Strong financial acumen, proven P&L experience, budgetary, and food control practices
Ability to work effectively with a team as well as independently.
Must successfully complete an approved sanitation and safety course.
Self-starter, capable of leading, directing, and supporting a team in a diverse environment with highly developed interpersonal, analytical and communication skills.
Exceptional organizational and time management skills
Must be able to relate professionally and positively with all, including clinical staff and healthcare facility executives with excellent communication, interpersonal, presentation and management skills.
Digital literacy and experience with MS Office products including Word, Excel, PowerPoint, and Outlook, preferred.
Must be fluent in English - reading, writing and speaking
Travel is as required, for account/facility visits and participation in activities within the Region. Limited travel outside of the region may be necessary.
Willingness to relocate and live in the assigned market.
Must submit to a Motor Vehicle Check and maintain a valid driver’s license.
Certificates: Food Safety Manager or Foodhandler Certification: Current ServSafe or State certification required as indicated by State / County law.
CDM / CFPP: Current Certified Dietary Manager (CDM)/Certified Food Protection Professional (CFPP) is preferred. If no CDM certificate, must obtain Food Service Manager (FSM) and Long-Term Care Food Service Manager (LTCFSM) within 60 days of hire date.

Nice To Haves

Prior experience in culinary education preferred.
Prior experience in healthcare dining service preferred.
Digital literacy and experience with MS Office products including Word, Excel, PowerPoint, and Outlook, preferred.
CDM / CFPP: Current Certified Dietary Manager (CDM)/Certified Food Protection Professional (CFPP) is preferred. If no CDM certificate, must obtain Food Service Manager (FSM) and Long-Term Care Food Service Manager (LTCFSM) within 60 days of hire date.

Responsibilities

People Management & Development.
Collaborates with the Senior Executive Chef and the regional operations team to establish training priorities.
Trains the account, district, and division leadership teams on the concepts of culinary hospitality in the healthcare environment, as well as provides supplemental training on HCSG culinary systems.
Provides supplementary training for cooks at the account level.
Educates on cooking techniques, food preparation & garnishing, texture modifications, recipe adherence, food safety & hygiene, knife skills, etc.
Meets with key culinary employees, account managers, district and division leaders regularly to coach and provide feedback on culinary performance, and to guide professional development related to implementing HCSG menu and integrated systems, standards, and processes.
Collaborates with, assists with development, and supports the established training programs and in-services, including coordination with Corporate Training team for live and taped culinary training
Participates in the recruiting and orientation of culinary leaders in their area, including developing relationships with Culinary Schools in market to generate candidate flow.
Implements HCSG policies and procedures in facilities and assists with fair and consistent enforcement of HCSG policies and procedures.
Ensures compliance with HCSG’s standards of operation, client contract and within HCSG's Business Conduct Policy.
Maintains all records and reports necessary to comply with HCSG, government and accrediting agency standards, regulations and codes.
Budgetary Management & Systems Compliance.
Works with district and division leadership to achieve financial goals through the implementation of the culinary program including compliance to the menu, systems, standards, and processes in their assigned area.
Provides data-driven feedback and coaching to account managers and district and division leadership on their culinary programs impact and effectiveness.
Customer Experience.
Engages the District Managers and Directors of Operations on ways to build dining culture and support initiatives that increase food quality and improve the guest experience while maintaining targeted food costs.
Evaluates and prepares reports on the quality of services delivered in each facility within their area and work with district and division leadership to continue to improve the culinary programs.
Adapts and reacts well to changing situations.
Works with district and division leadership to ensure client satisfaction and retention.
May participate in key client QBR and new business meetings.
Assists with the service recovery process for dining accounts, including collaboration on the documented service recovery plan, as needed.
Interacts appropriately and engages with residents, clients, vendors, HCSG employees and the public.
Food preparation and Safety.
Ensures proper workplace safety, food safety, HACCP and sanitation programs are in place and active.
Must be able to perform the essential job functions of all exempt and non-exempt Dining Services positions.
Other
Supports with planning of special events, celebrations, holiday functions and other food related functions at the district or division level, including menu development, operational/financial plans and execution., etc.
Assists in managing catered events as needed.
Participate as needed in regional and field presentations showcasing training capabilities/programs and culinary capabilities.
Performs other duties as assigned.