SYSTEM SUPPORT EXECUTIVE CHEF

Compass Group•New York, NY

32d•$82,000 - $92,000

About The Position

As a System Support Executive Chef in a healthcare environment, you will provide flexible, system‑wide culinary leadership across multiple hospitals within a high‑profile health system in New York City. In this role, you will step into Executive Chef responsibilities as needed to ensure operational stability, support transitions, and uphold culinary excellence. You will oversee kitchen operations, maintain a safe and sanitary work environment, lead production teams, and uphold high standards for food quality, presentation, and regulatory compliance. This role also involves working in various kitchens across the system when and as needed to support operational demands. This system support role is ideal for a dynamic, hands‑on culinary leader who thrives in diverse settings and enjoys supporting multiple locations.

Requirements

HS Diploma or GED required.
Serve Safe certification required (ServSafe Certified Food Protection Manager preferred).
Strong background in Food Safety and Sanitation, Purchasing, Inventory Management, and Leadership.
Healthcare foodservice experience preferred.
Associate degree in Culinary Arts or equivalent professional experience.
5+ years of progressive culinary or kitchen management experience (tenure may vary based on education).
Strong hands‑on chef experience; institutional or batch cooking experience strongly preferred.
Catering and special events background a plus.
Comprehensive knowledge of culinary trends, quality standards, sanitation, production systems, cost control, and food presentation.
Proficiency in Microsoft Office (Word, Excel, PowerPoint), Outlook, and general computer applications.
Willingness to participate in patient and client satisfaction initiatives.

Responsibilities

Provide culinary leadership across various hospital kitchens, stepping into Executive Chef duties during vacancies, transitions, or operational needs.
Work in different kitchens throughout the system as needed to support day‑to‑day operational demands.
Lead menu planning for regular and modified diets following established nutritional, regulatory, and organizational guidelines.
Ensure consistent execution by following standardized recipes, portioning, presentation guidelines, and completing production worksheets and waste logs.
Taste and evaluate meals daily to maintain superior quality and consistency.
Train kitchen staff on culinary techniques, food safety, sanitation, equipment use, and regulatory compliance.
Establish and maintain cleaning schedules and preventive maintenance programs for equipment and work areas.
Maintain proper inventory levels of food and supplies while adhering to budget requirements.
Manage leftover food usage in accordance with company policies to minimize waste.
Ensure compliance with all federal, state, and local health and sanitation regulations, validated by internal and external audits.
Promote and follow all facility, departmental, and company safety policies, including occurrence reporting.
Build and develop teams and culinary programs to meet company standards.
Participate in departmental meetings, staff development, and training at each supported location.