Healthcare Culinary Director

Riverside; Dearborn (MI); On-site; USD 70,000 - 110,000; Full time

Job summary

Riverside is seeking an Executive Sous Chef to lead chef managers and hourly culinary staff, developing and executing culinary solutions for healthcare clients. The role focuses on production, presentation, and service standards, while maintaining food quality and safety.

You will oversee training, budgeting, and menu optimization with a strong emphasis on cost control and patient-focused service. A Bachelor’s in culinary arts plus 2–5 years’ experience is preferred.

Qualifications

• High School diploma required.
• Bachelor’s degree in culinary arts or related field preferred.
• Minimum 2-5 years’ experience coordinating food service operations.
• Demonstrated ability to lead and guide teams.
• Strong initiative and communication skills.
• Ability to read recipes and production sheets and follow menus.
• ServeSafe certification within first 90 days of starting.

Responsibilities

• Oversee chef managers and hourly staff to ensure quality in final presentation of food.
• Ensure proper culinary standards and techniques for production, presentation, and service.
• Train and manage kitchen employees to use best practice food production techniques.
• Manage waste, inventory, and labor to meet targets and margins.
• Ensure compliance with federal and state dietary requirements and company policies.
• Participate in committees and provide leadership in food service operations.

Skills

Food service leadership

Team coordination

Menu planning

Sanitation standards

ServeSafe certified

Inventory management

Vendor relations

Communication

Education

High School diploma

Bachelor's degree in culinary arts

Job description

Riverside is seeking an Executive Sous Chef to lead chef managers and hourly culinary staff, developing and executing culinary solutions for healthcare clients. The role focuses on production, presentation, and service standards, while maintaining food quality and safety.

You will oversee training, budgeting, and menu optimization with a strong emphasis on cost control and patient-focused service. A Bachelor’s in culinary arts plus 2–5 years’ experience is preferred.