Hospital Executive Chef — Patient Dining & Culinary Ops

Compass Group USA; Jackson (MI); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Paid Parental Leave

Holiday Time Off

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

Compass Group USA's TouchPoint unit seeks an Executive Chef to lead culinary operations for a large acute care hospital. You will direct patient, retail, catering, and physician dining services, ensuring safety, sanitation, and regulatory compliance while delivering high-quality meals.

You will plan menus with clinical nutrition, train staff, manage food costs, and drive continuous improvement in quality and service across all dining programs.

Qualifications

• Associate degree in Culinary Arts, Hospitality Management, or equivalent experience.
• 3–5 years of progressive culinary leadership experience in healthcare, hospitality, or other high-volume foodservice environments.
• Experience with institutional cooking, batch production, catering, food cost management, and team leadership.
• Strong knowledge of food safety, sanitation, regulatory compliance, and quality-focused culinary operations.
• Proficient with Microsoft Office applications and foodservice management systems.
• ServSafe Certification preferred.

Responsibilities

• Plans regular, therapeutic, and modified menus in collaboration with clinical nutrition and foodservice leadership according to established guidelines and patient care standards.
• Follows standardized recipes, portioning, and presentation standards; completes daily production worksheets and waste logs; conducts routine quality checks and tastes items for consistency and patient satisfaction.
• Provides leadership, coaching, and development for culinary team members; trains kitchen staff in food preparation, safety, and sanitation per standards.
• Establishes and maintains cleaning and preventive maintenance schedules for equipment and production spaces; ensures sanitation responsibilities are completed.
• Maintains inventory of food and supplies to support patient care and retail operations within budget and cost-control expectations.
• Manages food utilization and waste reduction in accordance with company guidelines and food safety regulations.
• Ensures compliance with federal, state, local, Joint Commission, CMS, and health department regulations; supports audits and inspections.
• Partners with clinical, nursing, environmental services, and hospital leadership to support patient experience and operations.
• Monitors food and labor costs, productivity, purchasing practices, and inventory controls to meet financial objectives.
• Supports safety policies and participates in departmental meetings and staff development.

Skills

Culinary leadership

Healthcare foodservice

Menu planning

Staff training

Food cost management

Microsoft Office

Education

Associate degree in Culinary Arts or Hospitality

Tools

Microsoft Office

Foodservice management systems

Job description

Compass Group USA's TouchPoint unit seeks an Executive Chef to lead culinary operations for a large acute care hospital. You will direct patient, retail, catering, and physician dining services, ensuring safety, sanitation, and regulatory compliance while delivering high-quality meals.

You will plan menus with clinical nutrition, train staff, manage food costs, and drive continuous improvement in quality and service across all dining programs.