Executive Chef

The Manager of Culinary Services provides hands-on culinary leadership across all areas of Food and Nutrition Services, including patient dining, retail food operations, and catering. This role ensures consistently high standards in food quality, safety, and regulatory compliance while fostering a culture of hospitality, teamwork, and accountability. The Manager of Culinary Services develops and mentors' staff, drives operational excellence, and creates menus that reflect both clinical needs and the local food culture that resonates with patients and guests.

• Ensure compliance with CMS, The Joint Commission (TJC), FDA Food Code, HACCP, and ServSafe standards.
• Develop, implement, and enforce sanitation, allergen, and food safety protocols; maintain readiness for regulatory surveys.
• Direct menu planning, recipe development, and production systems to meet nutritional, cultural, and therapeutic needs.
• Lead and mentor chefs, cooks, and staff; provide ongoing training in culinary, sanitation, and regulatory practices.
• Manage budgets, labor, food costs, purchasing, and inventory with focus on cost control and waste reduction.
• Partner with clinical dietitians and managers to ensure alignment with patient care and satisfaction goals.
• Introduce culinary innovations, retail concepts, and sustainability initiatives; monitor KPIs including patient satisfaction, retail performance, and operational benchmarks.

Physical Demands/Work Environment
The Chef de Cuisine position involves working in an office environment operating standard office equipment and technology along with physical work in a hospital kitchen environment. Responsibilities include moving inventory, product, carts, tables, etc. as well as using kitchen utensils and commercial kitchen equipment. Must be able to lift and carry 50 lbs.  Environment may include hot, humid, or cold temperatures. Flexible schedule including weekends and holidays.

Experience: 7 years Progressive culinary leadership, with at least 3 in healthcare or large volume institutional setting, hospitality, or large-scale foodservice.

Education: Bachelor’s Degree in Culinary Arts, Hospitality, Food & Nutrition or related field required.

Certification: Serve Safe Certification

Skills & Abilities:

Strong knowledge of regulatory compliance, sanitation, and HACCP standards. Working knowledge of CMS, TJC, and local/state food safety regulations. Demonstrated skills in leadership, team development, financial management, and customer service. Strong culinary production and leadership skills in a healthcare or large-volume setting. Understanding of regional food preferences and nutrition driven menu development. Ability to manage multiple priorities in a fast-paced kitchen environment. Proven ability to manage procurement and vendor relationships to ensure product quality, cost control, and supply consistency. As a representative of Nutrition and Food Services, must function in accordance with our corporate Mission, Vision, and Core Values statements.