Executive Chef for High-Volume Hospital Dining

Compass Group USA; Michigan; On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Retirement Plan

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Voluntary Benefits

Job summary

TouchPoint Support Services at Henry Ford Health System in Detroit Metro/Southeast Michigan is seeking an Executive Chef to lead kitchen operations, ensure safety and sanitation, and direct meal preparation aligned with corporate programs. This is an energetic, entrepreneurial culinary leadership role in a high-volume healthcare setting.

The ideal candidate has hands-on chef experience, 3–5 years in kitchen management, strong menu planning, food cost controls, and ServSafe knowledge.

Qualifications

• A.S. or equivalent experience.
• Minimum of three to five years of progressive culinary/kitchen management experience.
• Extensive catering experience a plus.
• High volume, complex foodservice operations experience desirable.
• Hands-on chef experience required.
• Knowledge of food cost controls and presentation.

Responsibilities

• Plans regular and modified menus according to established guidelines.
• Follows standardized recipes, portions, and presentation standards.
• Trains kitchen staff in food preparation, safety, and sanitation.
• Maintains cleaning and maintenance schedules for equipment and areas.
• Maintains inventory of food and non-food supplies.
• Ensures compliance with health and safety regulations.
• Participates in departmental meetings and staff development.

Skills

Kitchen management experience

Hands-on chef

Food safety knowledge

Computers: Microsoft Office

Education

Associate degree or equivalent

Tools

ServSafe certification

Job description

TouchPoint Support Services at Henry Ford Health System in Detroit Metro/Southeast Michigan is seeking an Executive Chef to lead kitchen operations, ensure safety and sanitation, and direct meal preparation aligned with corporate programs. This is an energetic, entrepreneurial culinary leadership role in a high-volume healthcare setting.

The ideal candidate has hands-on chef experience, 3–5 years in kitchen management, strong menu planning, food cost controls, and ServSafe knowledge.