Executive Chef

Johns Hopkins Medicine; Baltimore (MD); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Career growth

Tuition assistance

Diverse environment

Benefits package

Job summary

Johns Hopkins Medicine in Baltimore seeks an Executive Chef to deploy innovative food and wellness solutions, lead culinary training, and drive patient, retail, and catering satisfaction. The role focuses on menu development, budgeting, and coordinating with dietitians to meet therapeutic dietary requirements.

The Executive Chef will plan, test, and implement marketing and culinary initiatives, ensure HACCP and SERV Safe compliance, and manage vendor relationships to uphold quality and

Qualifications

• Develop and implement innovative, nutritionally balanced menus that accommodate therapeutic diets and physician-ordered dietary restrictions.
• Collaborate with dietitians, nutritionists, and clinical staff to ensure menus support patient health outcomes.
• Stay current on culinary trends, healthcare dietary standards, and culturally inclusive food offerings.

Responsibilities

• Oversee daily kitchen operations, ensuring high-quality food preparation, presentation, and service.
• Lead culinary teams to execute patient services, retail, and catering standards.
• Implement standard operating procedures for food production, portion control, and inventory management.
• Conduct regular audits and training sessions on food safety, sanitation, and infection control.
• Hire, train, and evaluate staff to maintain high performance.

Skills

Menu development

Nutritional balance

Dietary restrictions

Dietitian collaboration

Education

Associate's degree in culinary or related field

Job description

YOU BELONG HERE

What Awaits You?

• Career growth and development
• Employee and Dependent Tuition Assistance
• Diverse and collaborative working environment
• Affordable and comprehensive benefits package

Our competitiveBenefit Packageis designed to support the well-being and financial security of our employees. You can explore the details of our benefits offering by visiting the following link: https://jhhs.mybenefitsjhhs.com/

Summary:

The Executive Chef will focus on the deployment of innovative food and wellness solutions as well as culinary training to drive customer and patient satisfaction, new sales, and Segment profitability goals. Creates, plans, tests and provides recommendations on marketing activities. Develops project plans and maintains budgets project implementations. Determines project needs, instructional approaches, delivery medium and required resources. Interacts with outside partners and vendors to coordinate culinary activities. Leads and participates in Segment culinary project teams to drive innovation and provides culinary leadership and training to ensure that the units comply with the execution of all aspects of patient services, retail, catering culinary standards, and procurement procedures.

Knowledge and Skills Required for Executive Chef:

• Develop and implement innovative, nutritionally balanced menus that accommodate therapeutic diets and physician-ordered dietary restrictions.
• Collaborate with dietitians, nutritionists, and clinical staff to ensure menus support patient health outcomes
• Stay current on culinary trends, healthcare dietary standards, and culturally inclusive food offerings.
• Oversee daily kitchen operations, ensuring high-quality food preparation, presentation, and service. Implement standard operating procedures for food production, portion control, and inventory management.
• Ensure proper operation and maintenance of kitchen equipment and supplies.
• Maintain compliance with federal, state, and local health regulations, including HACCP, SERV Safe, and relevant healthcare accreditation standards.
• Conduct regular audits and training sessions on food safety, sanitation, and infection control.
• Regularly performs patient and nursing rounding to ensure quality metrics are met.
• Responsible for employment activities, including hiring, firing, corrective action, training, monitoring, and conducting performance reviews.

Qualifications & Requirements of Executive Chef:

• Associate’s degree in culinary or related field required.
• Minimum of 7 years of experience in culinary or related field.
• One year of relevant education may be substituted for one year of required work experience or one year of relevant professional-level work experience may be substituted for one year of required education.
• SERV Safe Manager Certification required. In accordance with MD regulations, certification must be obtained within 90 days of hire.

Shift:

Full Time (40 hours)

Day Shift

Exempt