Executive Chef – Healthcare & Patient Dining Operations

Saint Luke's Health System; Kansas City (MO); On-site; USD 90,000 - 130,000; Full time

Job summary

Saint Luke’s Health System is seeking an experienced culinary leader to oversee all food production, culinary and kitchen operations for a high-volume healthcare environment, delivering exceptional food service to patients, retail dining outlets, cafeterias, and catering.

You will lead a diverse team, manage budgets, ensure food safety and regulatory compliance, develop menus, and drive operational excellence while balancing people leadership and strategic planning.

Qualifications

• Culinary degree required.
• 10-15 years of culinary experience.
• 3-4+ years of culinary management leadership experience.
• Previous experience as a Sous Chef or Executive Chef.
• Experience in high-volume, fast-paced food service environments.

Responsibilities

• Provide leadership to culinary leadership teams and staff.
• Oversee retail, patient meal production, and hospital catering.
• Ensure compliance with food safety and healthcare dietary regulations.
• Manage food and labor budgets for operational efficiency.
• Develop menus and offerings meeting patient dietary requirements.
• Delegate daily responsibilities across teams.
• Maintain sanitation standards across all areas.
• Manage purchasing to support rotations and needs.
• Conduct hiring, coaching, and staff development activities.
• Build staffing schedules based on volume.

Skills

Culinary leadership

Staff development

Budget management

Food safety

Menu development

Education

Culinary degree

Associate degree (related field)

Job description

Saint Luke’s Health System is seeking an experienced culinary leader to oversee all food production, culinary and kitchen operations for a high-volume healthcare environment, delivering exceptional food service to patients, retail dining outlets, cafeterias, and catering.

You will lead a diverse team, manage budgets, ensure food safety and regulatory compliance, develop menus, and drive operational excellence while balancing people leadership and strategic planning.