Executive Chef

Oak Valley Hospital District; Oakdale (CA); On-site; USD 120,000 - 170,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Employer-paid life insurance

EAP

401(a) pension plan

403(b) and 457 retirement plans withim

Job summary

Oak Valley Hospital District seeks an Executive Chef to lead the Dietary Services Department and align food service operations with our mission and standards.

You will direct clinical nutrition coordination, regulatory compliance, budget adherence, staffing, and quality improvement to deliver safe, nutritious meals for patients and staff while supporting special events and catering.

Qualifications

• Associate’s degree in culinary arts, Food Service Management, Hospitality Management, Nutrition, or a related field required.
• Bachelor’s degree in culinary arts, Hospitality Management, Food Service Administration, Business Administration, or a related field preferred.
• Minimum of five (5) years of progressively responsible food service management experience.
• Previous healthcare, hospital, or skilled nursing facility dietary management experience preferred.
• Strong leadership, organizational, budgeting, and personnel management skills.
• Knowledge of therapeutic diets, food production systems, food safety regulations, and healthcare nutrition standards.
• Excellent communication, problem-solving, and customer service skills. Proficiency with Microsoft Office and food service management software preferred.
• Certified Dietary Manager (CDM) required.
• Food Handler Certification as required by state or local regulations.
• Current California Food Protection Manager Certification, if required.

Responsibilities

• Oversee all aspects of food service operations, clinical nutrition coordination, regulatory compliance, financial performance, staffing, customer satisfaction, and quality improvement.
• Provide safe, nutritious, high-quality food services for patients, residents, staff, visitors, catering, and events.
• Ensure compliance with federal, state, and local regulations in dietary services.

Skills

Leadership

Budgeting

Staff management

Communication

Problem-solving

Food safety

Healthcare nutrition standards

Education

Associate’s degree in culinary arts

Bachelor’s degree in culinary arts / Hospitality Management

Certified Dietary Manager (CDM)

Food Handler Certification

California Food Protection Manager Certification

Tools

Microsoft Office

Food service management software

Job description

Oak Valley Hospital District is currently seeking a dynamic Executive Chef who will embrace our mission, vision, and values.

Why Work Here?

Our full-time employees enjoy a comprehensive benefit package, including:

• medical
• dental
• vision
• employer-paid life insurance
• EAP
• 401(a) pension plan
• optional 403(b) and 457 retirement plans with immediate eligibility
• tuition reimbursement program.

The Executive Chef is responsible for providing strategic leadership and overall management of the Dietary Services Department. This position oversees all aspects of food service operations, clinical nutrition coordination, regulatory compliance, financial performance, staffing, customer satisfaction, and quality improvement. The Executive Chef ensures safe, nutritious, and high-quality food services for patients, residents, staff, visitors, catering, and special events while maintaining compliance with all applicable federal, state, and local regulations.

Job Requirements

• Associate’s degree in culinary arts, Food Service Management, Hospitality Management, Nutrition, or a related field required.
• Bachelor’s degree in culinary arts, Hospitality Management, Food Service Administration, Business Administration, or a related field preferred.
• Minimum of five (5) years of progressively responsible food service management experience.
• Previous healthcare, hospital, or skilled nursing facility dietary management experience preferred.
• Strong leadership, organizational, budgeting, and personnel management skills.
• Knowledge of therapeutic diets, food production systems, food safety regulations, and healthcare nutrition standards.
• Excellent communication, problem-solving, and customer service skills. Proficiency with Microsoft Office and food service management software preferred.
• Certified Dietary Manager (CDM) required.
• Food Handler Certification as required by state or local regulations.
• Current California Food Protection Manager Certification, if required.