Executive Chef – Patient‑Centric Culinary Leadership

Johns Hopkins Hospital; Washington (District of Columbia); On-site; USD 48,629 - 85,121; Full time

Benefits offered by this job

Career growth and development

Tuition Assistance for employees and -

Diverse and collaborative environment

Benefits package

Job summary

Johns Hopkins Hospital in Baltimore, MD is seeking a Manager/Supervisor to lead hospital culinary operations, wellness program deployment, and patient and retail catering initiatives. You will plan, test, and implement menus, coordinate with dietitians, and manage budgets and vendor relationships to drive satisfaction and profitability.

Responsibilities include developing innovative menus, maintaining food safety and regulatory compliance, mentoring a culinary team, and ensuring procurement

Qualifications

• Associate degree required; substitutions allowed for work experience.
• Minimum 7 years in culinary field; relevant education can substitute.
• SERV Safe Manager Certification required; must be obtained within 90 days.

Responsibilities

• Lead deployment of innovative food and wellness solutions in hospital settings.
• Develop plans, tests, and recommendations on culinary marketing activities.
• Coordinate culinary projects with partners and vendors to drive patient satisfaction and segment profitability.
• Provide culinary leadership and training to ensure compliance with standards and procurement procedures.

Skills

Menu development

Cuisine planning

Kitchen operations

Food safety training

Team leadership

Regulatory compliance

Education

Associate’s degree in culinary or related field

Tools

SERV Safe Manager Certification

Job description

Johns Hopkins Hospital in Baltimore, MD is seeking a Manager/Supervisor to lead hospital culinary operations, wellness program deployment, and patient and retail catering initiatives. You will plan, test, and implement menus, coordinate with dietitians, and manage budgets and vendor relationships to drive satisfaction and profitability.

Responsibilities include developing innovative menus, maintaining food safety and regulatory compliance, mentoring a culinary team, and ensuring procurement