SYSTEM EXECUTIVE CHEF

Compass Group•Oak Lawn, IL

40d•$100,000 - $130,000

About The Position

The System Executive Chef provides system-wide culinary leadership across a major healthcare network in the Chicago market. This role drives culinary excellence by ensuring high-quality food, safety, consistency, and innovation across multiple hospitals and service lines. The Systems Executive Chef partners with operational leaders to enhance menus, manage costs, develop culinary talent, and deliver consistent, forward‑thinking food programs that support patient dining, retail operations, and catering services.

Requirements

5+ years of progressive culinary leadership experience, including multi‑unit or system‑level oversight.
Strong leadership abilities with a focus on coaching and team development.
Deep knowledge of culinary trends, sanitation standards, food cost management, and presentation.
Proficiency in Microsoft Office and culinary or kitchen management systems.
Effective communication skills across all organizational levels.
ServSafe Certification required.

Nice To Haves

Culinary degree preferred.
Bachelor’s degree in Food Service Management, Hospitality, or related field preferred.
Healthcare or high‑volume contract foodservice experience strongly preferred.
Demonstrated ability to plan and execute large-scale catering and special events.

Responsibilities

Lead and support culinary operations across multiple hospital campuses, including patient meal services, retail dining, physician/board meals, and catering.
Establish, monitor, and elevate culinary standards for food quality, consistency, and presentation across the system.
Recruit, coach, develop, and mentor Executive Chefs and broader culinary leadership teams.
Drive menu innovation, seasonal programming, and implementation of modern, on‑trend culinary concepts.
Promote health and wellness initiatives, sustainability practices, and responsible sourcing.
Oversee purchasing, inventory management, vendor partnerships, and food cost controls.
Utilize performance metrics to identify opportunities and lead continuous improvement initiatives.
Ensure full compliance with ServSafe, sanitation, safety, and all regulatory requirements.
Serve as the system’s culinary subject matter expert, clearly communicating menu strategies and standards.
Collaborate with system-level and campus-level leadership to support operational efficiency and financial performance targets.