EXECUTIVE CHEF, HOSPITAL/ HEALTHCARE

Compass Group USA; Jackson (MI); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Compass Group USA's TouchPoint unit seeks an Executive Chef to lead culinary operations for a large acute care hospital. You will direct patient, retail, catering, and physician dining services, ensuring safety, sanitation, and regulatory compliance while delivering high-quality meals.

You will plan menus with clinical nutrition, train staff, manage food costs, and drive continuous improvement in quality and service across all dining programs.

Qualifications

• Associate degree in Culinary Arts, Hospitality Management, or equivalent experience.
• 3–5 years of progressive culinary leadership experience in healthcare, hospitality, or other high-volume foodservice environments.
• Experience with institutional cooking, batch production, catering, food cost management, and team leadership.
• Strong knowledge of food safety, sanitation, regulatory compliance, and quality-focused culinary operations.
• Proficient with Microsoft Office applications and foodservice management systems.
• ServSafe Certification preferred.

Responsibilities

• Plans regular, therapeutic, and modified menus in collaboration with clinical nutrition and foodservice leadership according to established guidelines and patient care standards.
• Follows standardized recipes, portioning, and presentation standards; completes daily production worksheets and waste logs; conducts routine quality checks and tastes items for consistency and patient satisfaction.
• Provides leadership, coaching, and development for culinary team members; trains kitchen staff in food preparation, safety, and sanitation per standards.
• Establishes and maintains cleaning and preventive maintenance schedules for equipment and production spaces; ensures sanitation responsibilities are completed.
• Maintains inventory of food and supplies to support patient care and retail operations within budget and cost-control expectations.
• Manages food utilization and waste reduction in accordance with company guidelines and food safety regulations.
• Ensures compliance with federal, state, local, Joint Commission, CMS, and health department regulations; supports audits and inspections.
• Partners with clinical, nursing, environmental services, and hospital leadership to support patient experience and operations.
• Monitors food and labor costs, productivity, purchasing practices, and inventory controls to meet financial objectives.
• Supports safety policies and participates in departmental meetings and staff development.

Skills

Culinary leadership

Healthcare foodservice

Menu planning

Staff training

Food cost management

Microsoft Office

Education

Associate degree in Culinary Arts or Hospitality

Tools

Microsoft Office

Foodservice management systems

Job description

Salary:$70-75K

Other Forms of Compensation:

TouchPoint, Support Services, provides customer focused support services. As specialists, we perform services including healthcare housekeeping, management in laundry processing, patient transportation, and food service. TouchPoint is a compilation of the most committed and talented individuals working in the industry today. Our dedication to quality, exceptional customer service, and unequivocal results allow us to provide the best outcomes to our clients.

Job Summary

As the Executive Chef, you will be responsible for overseeing all culinary operations for a large acute care hospital while maintaining a safe, sanitary, and efficient work environment. You will lead the preparation and delivery of patient, retail, catering, and physician dining services in accordance with corporate standards, regulatory requirements, and clinical nutrition guidelines. This is an exciting opportunity for an energetic, entrepreneurial culinary professional with a passion for quality, operational excellence, and team development.

Key Responsibilities:

• Plans regular, therapeutic, and modified menus in collaboration with clinical nutrition and foodservice leadership according to established guidelines and patient care standards.
• Follows standardized recipes, portioning, and presentation standards. Completes and utilizes daily production worksheets and waste logs. Conducts routine quality checks and tastes completed menu items to ensure consistency, flavor, and patient satisfaction.
• Provides leadership, coaching, and development for culinary team members. Trains kitchen staff in food preparation, safe food handling, operation of equipment, food safety, infection prevention, and sanitation practices in accordance with Company, hospital, and regulatory standards.
• Establishes and maintains cleaning and preventive maintenance schedules for equipment, storage areas, and production spaces. Ensures all kitchen staff complete assigned sanitation and maintenance responsibilities.
• Maintains inventory of food and non-food supplies to support uninterrupted patient care and retail operations while meeting budgetary and cost-control expectations.
• Manages food utilization and waste reduction initiatives, making appropriate decisions regarding the safe use of leftover food products in accordance with Company guidelines and food safety regulations.
• Ensures compliance with all federal, state, local, Joint Commission, CMS, and health department regulations, as evidenced through successful internal audits, third-party reviews, and regulatory inspections.
• Partners with clinical, nursing, environmental services, and hospital leadership teams to support patient experience initiatives and operational goals.
• Monitors food and labor costs, productivity metrics, purchasing practices, and inventory controls to achieve financial performance objectives.
• Follows facility, department, and Company safety policies and procedures, including occurrence reporting, emergency preparedness, and workplace safety initiatives.
• Participates in and leads departmental meetings, staff development activities, and professional education programs as appropriate.
• Supports special events, physician catering, community events, and executive hospitality functions as needed.

Preferred Qualifications:

• Associate degree in Culinary Arts, Hospitality Management, or equivalent experience
• Three to five years of progressive culinary leadership experience in healthcare, hospitality, or other high-volume foodservice environments
• Experience with institutional cooking, batch production, catering, food cost management, and team leadership
• Strong knowledge of food safety, sanitation, regulatory compliance, and quality-focused culinary operations
• Proficient with Microsoft Office applications and foodservice management systems
• ServSafe Certification preferred

Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.

Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/

Associates at Touchpoint are offered many fantastic benefits.

• Medical
• Dental
• Vision
• Life Insurance/ AD
• Disability Insurance
• Retirement Plan
• Paid Time Off
• Paid Parental Leave
• Holiday Time Off (varies by site/state)
• Personal Leave
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet Insurance
• Commuter Benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)

Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, copy/paste the link below for paid time off benefits information.

https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_Touchpoint.pdf

Applications are accepted on an ongoing basis.

Touchpoint maintains a drugfree workplace.

TouchPoint

PASCHA A BELNAVIS

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