System Executive Chef

The Ohio State University

7d • Onsite

About The Position

The System Executive Chef for Food and Nutrition Services is the senior culinary leader responsible for developing, implementing, and managing core culinary systems and patient and retail programs in coordination with the System Director. The role helps guide vision, strategic direction, process improvement, compliance, quality and safety measures, innovation, and overall operations across hospitals and ambulatory settings.

The position provides strategic leadership for culinary execution and standardization across the health system, including patient food services, retail cafeterias, catering, and culinary medicine programs. It also supports sourcing requirements, specifications, and standardization for subcontracted food and beverage vendors. In partnership with Food and Nutrition Services leadership, the chef builds cohesive, high-performing teams that advance strategic priorities, elevate the patient and customer experience, ensure regulatory and safety compliance, and support health system business objectives. The role fosters collaboration and accountability, engages stakeholders, and implements innovative programs, processes, and solutions that support organizational priorities and sustainable results.

The System Executive Chef applies industry best practices, considers patient and consumer experience needs and feedback, and ensures departmental compliance with internal policies and practices. The position reports to the Senior Director of Food and Nutrition Services.

Requirements

• Bachelor’s degree in culinary arts or a related field.
• At least 7 years of relevant, progressive leadership experience.
• Experience overseeing multiple units and responsibility for sales and growth.
• Certified Executive Chef (CEC) from the American Culinary Federation or Professional Chef 3 (PC III) certification required at hire.
• Ohio Department of Health Manager Certification in Food Protection within 6 months of hire.

Nice To Haves

• Advanced degree.

Responsibilities

• Develop, implement, and manage core culinary systems and patient and retail programs across hospitals and ambulatory settings.
• Provide strategic leadership for culinary execution and standardization across patient food services, retail cafeterias, catering, and culinary medicine programs.
• Support sourcing requirements, specifications, and standardization for subcontracted food and beverage vendors.
• Partner with Food and Nutrition Services leadership to build cohesive, high-performing teams and advance strategic priorities.
• Elevate the patient and customer experience and ensure regulatory and safety compliance.
• Foster collaboration and accountability within the department and across the organization.
• Engage stakeholders to develop and implement innovative programs, processes, and solutions that drive organizational priorities and sustainable results.
• Apply industry best practices and use patient and consumer experience needs and feedback.
• Ensure departmental compliance with internal policies and practices.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior