Executive Chef

St. Dominic Hospital; Jackson (MS); On-site; USD 65,000 - 90,000; Full time

Job summary

St. Dominic Hospital is seeking a Manager of Culinary Services to lead patient dining, retail food operations, and catering, ensuring top quality, safety, and regulatory compliance in a hospital setting.

You will mentor chefs and staff, manage budgets and inventory, collaborate with clinical dietitians to reflect clinical needs and local culture, and drive cost control while enhancing patient and guest satisfaction.

Responsibilities

• 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.

Job description

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.