Hospital Executive Chef: Menu & Culinary Leadership

University Hospital; Newark (NJ); On-site; USD 83,000 - 125,000; Full time

Benefits offered by this job

Vacation Time Off

Medical & Prescription Drug Coverage

Dental & Vision Insurance

Health Savings Account (HSA) & FSA

Disability Insurance

Pension Plan

Pet Insurance

Employee Assistance Program (EAP)

Professional Development

Job summary

University Hospital in Newark, NJ is seeking an Executive Chef to plan, develop and oversee Retail, Patient and Culinary Services. You will create menus, recipes and purchasing specs while guiding a culinary team to deliver high-quality, cost-efficient service.

The role requires strong leadership, hands-on kitchen management, and collaboration with nutrition staff to meet patient needs and retail goals. This full-time position offers comprehensive benefits and advancement opportunities.

Qualifications

• Associates degree in Food Service Management required.
• Four (4) years of progressive operations experience in food service administration at managerial level in high-volume setting required.
• ServSafe Food Safety Certification required or must be obtained within first 6–12 months of employment and maintained throughout employment.
• Effective oral and written communications skills are essential. Leadership and teamwork required.
• Experience in a unionized environment a plus; ability to analyze figures and costs.

Responsibilities

• Plans menus for patient feeding, retail operations, catering and events, developing standard recipes and techniques.
• Directs staff selection, orientation, training and performance evaluations for development and customer-service excellence.
• Evaluates food products to ensure quality and manages food production to exceed patient and customer expectations.
• Oversees staffing schedules, ensures hygiene and proper portioning, and coaches staff for high quality output.
• Organizes participation in menu development and healthy-eating demos; coordinates promotional activities.
• Monitors budgets and implements cost-saving/revenue strategies to meet financial goals.
• Manages requisition systems for food and non-food items and liaises with vendors and buyers.
• Ensures sanitary, safe operation compliant with health regulations and Joint Commission standards.
• Supports purchasing processes and procurement in absence of the Buyer; maintains positive vendor relations.

Skills

Menu planning

Staff leadership

Food cost control

Food safety

Communication skills

Team training

Budget management

Education

Associate degree in Food Service Management

Job description

University Hospital in Newark, NJ is seeking an Executive Chef to plan, develop and oversee Retail, Patient and Culinary Services. You will create menus, recipes and purchasing specs while guiding a culinary team to deliver high-quality, cost-efficient service.

The role requires strong leadership, hands-on kitchen management, and collaboration with nutrition staff to meet patient needs and retail goals. This full-time position offers comprehensive benefits and advancement opportunities.