Executive Chef & Healthcare Catering Leader

Johns Hopkins Medicine; Baltimore (MD); On-site; USD 35,000 - 61,000; Full time

Benefits offered by this job

Medical, Dental, and Vision Insurance

Retirement Savings Plan with employer

Generous Paid Time off & Paid holidays

Employee Tuition assistance benefits

Job summary

Johns Hopkins Bayview Medical Center, part of Johns Hopkins Medicine, is seeking an Executive Chef Manager for JHBMC catering to lead innovative food and wellness initiatives that drive patient and customer satisfaction.

You will oversee daily kitchen operations, develop nutritionally balanced menus, and ensure compliance with healthcare dietary standards and safety regulations; the role demands strong leadership and a focus on cost control and quality.

Qualifications

• Associate's degree in culinary or related field required.
• 7+ years of experience in culinary or related field.
• ServSafe Certification required within 90 days.

Responsibilities

• Deploy innovative food and wellness solutions to drive customer and patient satisfaction.
• Develop and implement nutritionally balanced menus.
• Stay current on culinary trends and healthcare dietary standards.
• Oversee daily kitchen operations, ensuring high-quality food and presentation.
• Implement standard operating procedures for food production, portion control, inventory management and cost.
• Ensure proper operation and maintenance of kitchen equipment and supplies.
• Maintain compliance with health regulations including HACCP and ServSafe.
• Conduct regular audits and training sessions on food safety and infection control.
• Be responsible for employment activities including hiring, firing, training, monitoring and performance reviews.

Skills

Leadership

Culinary management

Team coordination

ServSafe knowledge

Education

Associate's degree in culinary or related field

Tools

ServSafe Certification

Job description

Johns Hopkins Bayview Medical Center, part of Johns Hopkins Medicine, is seeking an Executive Chef Manager for JHBMC catering to lead innovative food and wellness initiatives that drive patient and customer satisfaction.

You will oversee daily kitchen operations, develop nutritionally balanced menus, and ensure compliance with healthcare dietary standards and safety regulations; the role demands strong leadership and a focus on cost control and quality.