Executive Chef

Oak Valley Hospital; Oakdale (CA); On-site; USD 100,000 - 120,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Employer-paid life insurance

401(a) pension plan

Tuition reimbursement

Retirement plans (403(b)/457)

Job summary

Oak Valley Hospital District in Oakdale, CA, seeks an Executive Chef to lead the Dietary Services Department with strategic vision and financial stewardship.

You will oversee all aspects of food service operations, coordinate clinical nutrition, staff development, and patient‑centered service while ensuring safe, nutritious meals and adherence to healthcare standards.

Qualifications

• Associate’s degree in culinary arts, Food Service Management, Hospitality Management, Nutrition, or a related field is required.
• Bachelor’s degree in culinary arts, Hospitality Management, Food Service Administration, Business Administration, or a related field is preferred.
• Minimum of five years of progressively responsible food service management experience.
• Knowledge of therapeutic diets, food production systems, and healthcare nutrition standards.
• Excellent communication and customer service skills; proficiency with MS Office and management software is a plus.

Responsibilities

• Provide strategic leadership and oversee all aspects of the Dietary Services Department.
• Manage regulatory compliance, financial performance, staffing, and customer satisfaction.
• Ensure safe, nutritious, high‑quality food services for patients, residents, staff, visitors, catering, and events.

Skills

Leadership

Budgeting

Personnel management

Communication

Problem-solving

Customer service

Food service management

Education

Associate’s degree in culinary arts

Bachelor’s degree in related field (preferred)

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.

Created to provide residents of Oakdale and the surrounding rural communities with access to superior quality medical information, treatment and care, Oak Valley Hospital District was formed in 1968 and has evolved to meet the changing medical needs of the local community. With a hospital and emergency department, skilled nursing facility, four healthcare clinics, occupational healthcare clinic, and an ambulance company, OVHD is well equipped to care of our incredible community.

Why Work Here?

Oak Valley Hospital District features a staff that provides compassionate critical care and delivers exceptional patient experiences. We offer a competitive salary, one‑on‑one patient care, and regular evaluations.

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, and a tuition reimbursement program. Beyond an outstanding benefit package, we take pride in hiring and working with the best employees. Our accomplished staff reflects the community we serve. They are proof of our commitment to creating a dynamic, inclusive environment that fuels high quality patient care.

At Oak Valley Hospital District we are committed to diversity, equity and inclusion throughout our hiring process. We want to create a place where you belong no matter where you come from, what you look like, or how you identify. We value the visible and invisible qualities that make you who are.

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.

Salaried Position Pay: $100,000 – $120,000 annually