Executive Chef

Culinour; Derby (CT); On-site; USD 110,000 - 140,000; Full time

Job summary

Culinour is seeking an Executive Chef to lead culinary operations within a client facility. You will design and execute innovative culinary programs, ensuring quality, safety, and superior guest satisfaction across healthcare dining services.

The role reports to the Director of Hospitality, with visibility to senior culinary leadership. Candidates should have 7+ years in culinary roles, including 3+ in leadership, and hold relevant certifications.

Qualifications

• Minimum of 7 years of professional culinary experience with at least 3 years in a management or leadership role.
• Strong culinary program design and execution experience for diverse client needs.
• Familiarity with health department sanitation standards and Serv Safe practices.

Responsibilities

• Design and prepare high-quality meals meeting dietary needs; oversee kitchen operations for safety and efficiency.
• Supervise, train, and develop culinary team; conduct daily huddles and maintain staff records.
• Manage food production and inventory; ensure portioning, temperature control, and dietary accommodations.

Skills

Leadership

Culinary expertise

Food safety

Communication

Team development

Adaptability

Diagnostic thinking

Education

ACF or CIA certification

Job description

We are looking for a results-driven, vision-oriented, and operations-focused Executive Chef. This will be a leadership position within a client facility, responsible for developing and executing culinary solutions to meet and exceed customer needs and tastes. This pivotal role’s contributions will be a significant factor in customer satisfaction and driving long-term, thriving customer relationships. This role combines expertise in the delivery of innovative culinary programs and hospitality services with executive management skills to ensure all culinary experiences inspire and delight our customers while meeting the highest standards of quality, innovation, and satisfaction.

This role reports to the Director of Hospitality (General Manager) with a dotted line to the Chief Culinary Officer.

Key Responsibilities

• Design and prepare high-quality, well-balanced meals that meet patient dietary needs, ensuring consistency in flavor, presentation, and adherence to approved menus. Oversee daily kitchen operations to maintain safety, efficiency, and compliance with health department sanitation standards.
• Supervise, train, and develop culinary team members in best-practice food production techniques, proper food handling, and recipe execution. Conduct daily huddles, team meetings, and maintain accurate staff records, including training, performance, and shift documentation. Foster a professional, positive, and hospitality-driven work environment that supports team morale and exceptional service.
• Manage food production through batch cooking, quality control, and timely meal service. Ensure proper portioning, temperature accuracy, and accommodation of dietary restrictions and patient preferences. Support inventory management by monitoring stock levels, ordering and receiving products, and predicting production needs to meet food and labor targets.
• Collaborate with kitchen leadership, servers, and cross-functional teams to ensure seamless service and elevated guest satisfaction. Maintain strong relationships with client partners, communicating regional culinary trends and supporting sourcing strategies that align with organizational values and community-based food systems. Work with culinary leadership, supply chain partners, and Chef Council to identify innovative sourcing opportunities and strengthen regional supplier partnerships.
• Participate in required facility training, lead staff development, and support state and federal compliance. Assist in daily kitchen functions and serve as the Dining Supervisor when needed. Regularly engage with industry peers, culinary institutions, and influential chefs to stay informed of emerging trends and elevate program quality.

Job Requirements

• Minimum of 7 years of relevant professional experience with 3 years' experience in a management or leadership role.
• Culinary Expertise: Proficient in food preparation techniques, flavor combinations, and cooking methods. Knowledge of various cuisines, culinary techniques, and the latest food trends. ACF or CIA certification is preferred
• Operations: Knowledge of and ability to research regulations, procedures, or technical reference materials relating to relevant operational requirements
• Leadership Skills: Strong leadership experience and ability to implement and manage change
• Time Management: Efficiently manage kitchen operations during peak hours.
• Adaptability: Willingness to adjust to changing circumstances and customer preferences.
• Food Safety Knowledge: Familiarity with health and safety regulations. Serv Safe Certified.
• Creativity: Bring fresh ideas to the table.
• Communication: Demonstrated effective communication and organizational skills
• Technology: Proficient in culinary software tools or ability to easily learn and deploy
• Ability to stand for extended periods.
• Ability to work in a high-temperature environment.
• Capable of lifting heavy equipment and ingredients up to 50 pounds.
• Periodic travel may be required for training and to support the broader enterprise.

Don’t meet ALL the requirements but think you have the ability and determination to have an impact in this role? Let us know! Data shows that diverse candidates may be less likely to apply when they do not think they meet all the job requirements, but very few successful candidates possess all the requested skills and experiences. We are a culture of learners, and we want culture accelerators who are willing to learn and grow. If you think that is you and this role fits with your career aspirations, give it a shot!