Hospital Executive Chef | High-Volume Culinary Leader

Compass Healthcare; Downers Grove (IL); On-site; USD 85,000 - 90,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Paid Parental Leave

Holiday Time Off (varies by site/state

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Morrison Healthcare, a Compass Healthcare company, seeks an Executive Chef to lead culinary and kitchen operations for a 333-bed hospital. Oversee patient meals, retail dining, and catering, ensuring quality, safety, and compliance with standards while driving cost efficiency and staff development.

Ideal candidate has extensive healthcare or high-volume foodservice leadership, with strong menu execution, inventory control, and sourcing expertise.

Qualifications

• Associate degree in Culinary Arts, Hospitality Management, or related field, or equivalent combination of education and experience.
• Five or more years of progressive culinary leadership experience in healthcare, hospitality, or institutional foodservice environments.
• Experience managing high-volume, complex foodservice operations.
• Strong background in hospital, institutional, or batch cooking environments.
• Hands-on culinary leadership experience with the ability to work alongside kitchen teams.
• Catering management experience is highly preferred.
• Demonstrated knowledge of food trends, quality standards, production methods, sanitation practices, food cost controls, and presentation.
• Experience with food purchasing, inventory management, labor scheduling, and budget accountability.
• Proficient in Microsoft Office Suite (Word, Excel, PowerPoint), Outlook, email, and internet-based applications.
• Commitment to client and patient satisfaction initiatives.
• ServSafe Certification preferred.

Responsibilities

• Oversee daily kitchen operations across patient dining, retail dining, coffee shop, and catering functions.
• Plan and execute regular and therapeutic menus in accordance with established guidelines and nutritional standards.
• Ensure adherence to standardized recipes, portion control, presentation standards, and production schedules.
• Monitor food quality by tasting and evaluating completed meals and reviewing production and waste logs.
• Lead, coach, and develop culinary staff on food preparation techniques, food safety, sanitation, equipment operation, and company procedures.
• Manage hiring, onboarding, scheduling, performance management, and ongoing staff training.
• Establish and maintain cleaning and preventative maintenance schedules for equipment, storage areas, and kitchen workspaces.
• Oversee purchasing, inventory control, and product utilization to ensure operational efficiency and cost management.
• Implement strategies to minimize waste and maximize the appropriate use of leftover food products in accordance with company guidelines.
• Ensure compliance with all federal, state, and local health regulations, company policies, and department sanitation procedures.
• Maintain readiness for health department inspections and third-party audits.
• Promote a culture of safety by enforcing facility and company safety standards and reporting procedures.
• Participate in departmental meetings, staff development initiatives, and professional growth opportunities.

Skills

Culinary leadership

Healthcare foodservice

High-volume operations

Menu planning

Staff coaching

Education

Associate degree in Culinary Arts or Hospitality Management

Tools

Microsoft Office

Job description

Morrison Healthcare, a Compass Healthcare company, seeks an Executive Chef to lead culinary and kitchen operations for a 333-bed hospital. Oversee patient meals, retail dining, and catering, ensuring quality, safety, and compliance with standards while driving cost efficiency and staff development.

Ideal candidate has extensive healthcare or high-volume foodservice leadership, with strong menu execution, inventory control, and sourcing expertise.