Executive Chef - High-Volume Healthcare Kitchen

Saint Luke's Health System; Kansas City (MO); On-site; USD 140,000 - 190,000; Full time

Job summary

Saint Luke's Hospital in Kansas City is seeking an experienced culinary leader to oversee all food production, culinary, and kitchen operations for a high-volume healthcare environment. You will deliver exceptional food service to patients, retail dining outlets, cafeterias, and catering while guiding a diverse team.

The role emphasizes people leadership, operational excellence, and strategic planning, with a schedule rotating Thursday through Monday and typical hours 12:00 PM–8:30 PM.

Qualifications

• Culinary degree required.
• 10-15 years of culinary experience.
• 3-4+ years of culinary management leadership experience.
• Experience as Sous Chef or Executive Chef.
• Experience in high-volume, fast-paced healthcare food service.
• Strong understanding of food production, catering, sanitation and kitchen operations.
• Proven ability to lead multiple workgroups and departments.

Responsibilities

• Provide leadership, training, and direction to culinary leadership teams, cooks, production staff, and dish teams.
• Oversee all retail culinary operations, patient meal production, and hospital catering services.
• Ensure compliance with food safety, sanitation, and healthcare dietary regulations.
• Manage food and labor budgets while maintaining operational efficiency.
• Develop menus, recipes, and food offerings meeting quality standards and patient dietary requirements.
• Delegate daily operational responsibilities and workload across teams.
• Maintain cleanliness and sanitation standards throughout all kitchen, preparation, and production areas.
• Manage purchasing and ordering processes to support menu rotations and operational needs.
• Conduct hiring, coaching, performance management, and employee development activities.
• Build staffing schedules and ensure adequate coverage based on business volumes.

Job description

Saint Luke's Hospital in Kansas City is seeking an experienced culinary leader to oversee all food production, culinary, and kitchen operations for a high-volume healthcare environment. You will deliver exceptional food service to patients, retail dining outlets, cafeterias, and catering while guiding a diverse team.

The role emphasizes people leadership, operational excellence, and strategic planning, with a schedule rotating Thursday through Monday and typical hours 12:00 PM–8:30 PM.