Hospital Chef Manager: Patient-Centric Culinary Leader

Aramark; Lakeway (TX); On-site; USD 70,000 - 90,000; Full time

Job summary

Aramark Healthcare+ is seeking a Chef Manager to join Baylor Scott and White Lakeway Hospital in Lakeway, TX. The Chef Manager will oversee daily culinary operations, remain hands-on in patient and retail production, and support the Food & Nutrition Director in creating a patient-centered operation.

The role emphasizes leadership, staff development, adherence to therapeutic diets, food safety, and cross-department collaboration in a fast-paced hospital setting.

Qualifications

• Culinary degree or equivalent with 3–5 years of progressive culinary/food-service experience.
• Hands-on leadership with ability to cook, train and supervise.
• Strong knowledge of therapeutic diets, allergies and healthcare food-service requirements.
• Demonstrated focus on food safety, sanitation and regulatory compliance.

Responsibilities

• Coordinate production around patient census and meal periods.
• Ensure therapeutic diets, allergies, modified textures, standardized recipes, portions and temperatures are followed.
• Maintain regulatory, food-safety, sanitation and infection-prevention standards.
• Lead on-floor culinary operations and staff development; support tray-line readiness.
• Monitor waste, labor productivity, inventory and food cost; collaborate with departments.

Skills

Culinary leadership

Hands-on cooking

Staff coaching

Food safety HACCP

Therapeutic diets knowledge

Sanitation standards

Regulatory compliance

Communication

Problem solving

Education

Culinary degree or equivalent

ServSafe Manager certification

Job description

Aramark Healthcare+ is seeking a Chef Manager to join Baylor Scott and White Lakeway Hospital in Lakeway, TX. The Chef Manager will oversee daily culinary operations, remain hands-on in patient and retail production, and support the Food & Nutrition Director in creating a patient-centered operation.

The role emphasizes leadership, staff development, adherence to therapeutic diets, food safety, and cross-department collaboration in a fast-paced hospital setting.