Executive Chef – High-Volume Healthcare Kitchen

TouchPoint Support Services; Spring Hill (FL); On-site; USD 80,000 - 90,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Parental Leave

Holiday Time Off

Commuter Benefits

Employee Assistance Program

Job summary

TouchPoint is seeking an Executive Chef to oversee kitchen operations and maintain a safe, sanitary work environment for the staff. You will direct preparation of meals in line with corporate programs and guidelines, driving quality and cost controls in a healthcare-focused dining operation.

This role targets a culinary professional with leadership, high-volume experience, and hands-on cooking expertise, ready to lead a team and uphold ServSafe practices.

Qualifications

• A.S. or equivalent experience required.
• 5+ years of progressive culinary/kitchen management.
• Extensive catering experience a plus.
• High volume, complex foodservice operations experience desirable.
• Hands-on chef experience required.
• Proficient with MS Office.
• ServSafe certification desirable.
• Must comply with health/sanitation regulations.

Responsibilities

• Plans regular and modified menus according to guidelines.
• Follows standardized recipes, portioning and presentation standards; completes production worksheets and waste logs.
• Trains kitchen staff in food preparation, safety and sanitation based on company standards.
• Establishes and maintains cleaning and maintenance schedules for equipment and areas.
• Maintains inventory to ensure product availability within guidelines.
• Decides on utilization of leftovers within company guidelines.
• Complies with health and sanitation regulations and audits.
• Follows safety policies; participates in meetings and professional programs.

Skills

Culinary management

Menu planning

Food safety

Team training

Computer skills

Education

A.S. or equivalent experience

Tools

Microsoft Word

Microsoft Excel

PowerPoint

Outlook

Job description

TouchPoint is seeking an Executive Chef to oversee kitchen operations and maintain a safe, sanitary work environment for the staff. You will direct preparation of meals in line with corporate programs and guidelines, driving quality and cost controls in a healthcare-focused dining operation.

This role targets a culinary professional with leadership, high-volume experience, and hands-on cooking expertise, ready to lead a team and uphold ServSafe practices.