Executive Chef: Hospital Kitchen Leader, Menu & Quality

Compass Group USA; Indianapolis (IN); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Retirement Plan

Paid Time Off

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

TouchPoint, a Compass Group USA division, seeks an Executive Chef to lead hospital kitchen operations in central Indiana. You will ensure food safety, menu execution, and staff leadership across high-volume dining environments.

You will drive quality, cost controls, and compliance while mentoring culinary teams and advancing client satisfaction. This role emphasizes hands-on leadership and event support.

Qualifications

• Associate degree in Culinary Arts or Hospitality Management or related field, or equivalent combination of education and experience.
• Minimum 5 years of progressive culinary leadership or kitchen management experience.
• Hands-on chef experience in high-volume foodservice environments.
• Experience with catering and special event execution preferred.
• Background in institutional, healthcare, corporate dining, or batch cooking operations strongly preferred.
• Strong knowledge of culinary trends, food production, sanitation practices, food cost management, and presentation standards.
• Proficiency with Microsoft Office Suite (Word, Excel, PowerPoint), Outlook, email, and internet-based applications.
• Strong organizational, communication, and problem-solving skills.
• ServSafe Certification.

Responsibilities

• Oversee all kitchen operations, ensuring high standards of food quality, presentation, and service
• Plan and execute regular and specialty menus in accordance with established guidelines and client expectations
• Follow and enforce standardized recipes, portion controls, and presentation standards. Complete and utilize production records, inventory documentation, and waste tracking tools
• Taste and evaluate finished products to ensure consistency, quality, and guest satisfaction
• Train, coach, and develop culinary team members on food preparation, equipment operation, food safety, sanitation, and company standards
• Establish and maintain cleaning and preventive maintenance schedules for kitchen equipment, storage areas, and workspaces
• Manage food and supply inventories to maintain proper stock levels while controlling costs
• Oversee the appropriate use of leftover products in accordance with company guidelines
• Ensure compliance with all health regulations and company sanitation standards
• Maintain accurate records and complete required incident and safety reporting
• Collaborate with leadership teams and participate in departmental meetings, training, and professional development initiatives
• Support catering operations and special events as needed

Skills

Chef leadership

Staff development

Food safety

Communication

Problem-solving

Microsoft Office

ServSafe Certification

Education

Associate degree in Culinary Arts or Hospitality Management

Tools

Microsoft Office Suite

Job description

TouchPoint, a Compass Group USA division, seeks an Executive Chef to lead hospital kitchen operations in central Indiana. You will ensure food safety, menu execution, and staff leadership across high-volume dining environments.

You will drive quality, cost controls, and compliance while mentoring culinary teams and advancing client satisfaction. This role emphasizes hands-on leadership and event support.