SYSTEM EXECUTIVE CHEF - Marlton, NJ

Compass Group•Evesham Township, NJ

11d•$90,000 - $95,000•Hybrid

About The Position

The System Executive Chef will provide culinary leadership and operational oversight for six hospital locations supported through the Virtua Corporate Office. This position is responsible for ensuring consistent food quality, culinary standards, sanitation, patient and cafeteria dining experiences, cost management, innovation, and execution of system-wide culinary initiatives. This position will serve as a key culinary resource to hospital chefs, administrators, nursing teams, patients, and corporate leadership. The role requires regular travel to hospital sites, hands-on operational leadership, strong communication, and close partnership with the Standardization Manager and site leadership.

Requirements

Culinary degree or equivalent culinary experience preferred.
Significant experience in healthcare, hospitality, contract foodservice, or multi-unit culinary operations.
Strong knowledge of food safety, sanitation, culinary standards, menu development, and cost controls.
Demonstrated experience leading chefs and culinary teams across multiple locations.
Strong communication, coaching, organization, and leadership skills.
Ability to analyze operational challenges and implement practical solutions.
Ability to travel weekly between hospital locations.
Strong working knowledge of Microsoft Office and standard foodservice technology preferred.
Ability to work effectively with patients, nursing teams, administrators, chefs, and corporate leadership.

Responsibilities

Hospital Site Leadership & Quality Assurance
Culinary Innovation & Menu Development
Culinary Standards & Standardization
Cost Savings & Operational Efficiency
Corporate Office Responsibilities – including spending approximately two hours daily at the Virtua Corporate Office to provide centralized culinary leadership and support.
Culinary Team Leadership & Communication
Provide operational oversight
Meet monthly with hospital administrators to communicate progress, challenges and recommendations to corporate leadership
Maintain consistent culinary quality and standards across all six hospitals.
Improve patient and cafeteria satisfaction through food quality, service, innovation, and responsiveness to feedback.
Ensure strong sanitation, organization, and food safety practices.
Deliver successful monthly LTOs and culinary innovations.
Identify measurable food cost and waste-reduction opportunities.
Build strong relationships with chefs, administrators, nursing staff, patients, and corporate partners.
Ensure consistent implementation of system standards in partnership with the Standardization Manager.
Provide visible, hands-on culinary leadership at hospital locations and the corporate office.