Healthcare Culinary Executive Chef – Innovation

Johns Hopkins Medicine; Baltimore (MD); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Career growth

Tuition assistance

Diverse environment

Benefits package

Job summary

Johns Hopkins Medicine in Baltimore seeks an Executive Chef to deploy innovative food and wellness solutions, lead culinary training, and drive patient, retail, and catering satisfaction. The role focuses on menu development, budgeting, and coordinating with dietitians to meet therapeutic dietary requirements.

The Executive Chef will plan, test, and implement marketing and culinary initiatives, ensure HACCP and SERV Safe compliance, and manage vendor relationships to uphold quality and

Qualifications

• Develop and implement innovative, nutritionally balanced menus that accommodate therapeutic diets and physician-ordered dietary restrictions.
• Collaborate with dietitians, nutritionists, and clinical staff to ensure menus support patient health outcomes.
• Stay current on culinary trends, healthcare dietary standards, and culturally inclusive food offerings.

Responsibilities

• Oversee daily kitchen operations, ensuring high-quality food preparation, presentation, and service.
• Lead culinary teams to execute patient services, retail, and catering standards.
• Implement standard operating procedures for food production, portion control, and inventory management.
• Conduct regular audits and training sessions on food safety, sanitation, and infection control.
• Hire, train, and evaluate staff to maintain high performance.

Skills

Menu development

Nutritional balance

Dietary restrictions

Dietitian collaboration

Education

Associate's degree in culinary or related field

Job description

Johns Hopkins Medicine in Baltimore seeks an Executive Chef to deploy innovative food and wellness solutions, lead culinary training, and drive patient, retail, and catering satisfaction. The role focuses on menu development, budgeting, and coordinating with dietitians to meet therapeutic dietary requirements.

The Executive Chef will plan, test, and implement marketing and culinary initiatives, ensure HACCP and SERV Safe compliance, and manage vendor relationships to uphold quality and