Executive Chef

HCA Healthcare; Nashville (TN); On-site; USD 55,000 - 75,000; Full time

Job summary

A leading healthcare provider is seeking an Executive Chef to oversee food preparation and service for patients and staff. This role requires creativity in menu planning and strict adherence to health and safety regulations. The ideal candidate will have culinary certifications and experience in food service management, ensuring high standards in food quality and safety.

Qualifications

• Culinary Certification preferred.
• Serve Safe Certification required within 60 days of hire.

Responsibilities

• Manage food preparation for patients, cafeteria, and doctors’ dining room.
• Develop work standards and sanitation procedures.
• Inspect food preparation areas to ensure health standards.

Skills

Communication

Management

Education

High school diploma or GED

Associates or Technical degree from Culinary Institute

Job description

Join to apply for the Executive Chef role at HCA Healthcare

Description

Under the supervision of the Nutritional Services Director, the Executive Chef is responsible for the preparation, cooking, and serving of all foods for patients, cafeteria, and doctor’s dining room, as well as catering. The role requires creative, health-conscious techniques, recipes, menus, and presentation, along with thorough knowledge of Food and Nutrition Services, policies, procedures, and regulatory requirements. Safe cooking equipment and safety techniques are essential. The position involves frequent managerial tasks and requires effective communication with management, physicians, and staff, maintaining confidentiality at all times.

Responsibilities

• Manage food preparation for patients, cafeteria, doctors’ dining room, and special requests.
• Develop and implement work standards, sanitation procedures, and hygiene requirements in compliance with hospital, local, state, and federal regulations.
• Inspect food preparation and service areas, equipment, and storage to ensure health standards are met and take corrective actions when necessary.
• Manage physical assets, including equipment and supplies, and handle personal property responsibly.

Qualifications

• Culinary Certification preferred.
• High school diploma or GED required.
• Associates or Technical degree from Culinary Institute required.
• One year of healthcare experience preferred.
• Three to five years of food service management experience preferred.
• Serve Safe Certification required within 60 days of hire.