Hospital Executive Chef - Patient Dining Leadership

Compass Group USA; Jackson (MI); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Medical insurance

Vision coverage

Life Insurance

Job summary

Compass Group USA's TouchPoint unit seeks an Executive Chef to oversee culinary operations for a large acute-care hospital. You will lead patient dining, retail, catering, and physician dining services, ensuring safety, sanitation, and adherence to nutrition guidelines.

The role requires entrepreneurial culinary leadership and a focus on quality and cost control. You will partner with clinical nutrition, nursing, and hospital leadership to meet patient experience goals, manage costs, and drive

Qualifications

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

Responsibilities

• Plans regular, therapeutic, and modified menus with clinical nutrition and leadership.
• Follows standardized recipes, portioning, and presentation; uses daily production worksheets and waste logs.
• Leads, coaches, and develops culinary staff; trains in food safety and sanitation.
• Maintains cleaning and preventive maintenance for equipment and spaces.
• Manages inventory to support patient care and retail operations within budget.

Skills

Team leadership

Menu planning

Regulatory compliance

Quality control

Food safety

Education

Associate degree in Culinary Arts or Hospitality Management

Tools

Microsoft Office

Foodservice management systems

ServSafe Certification

Job description

Compass Group USA's TouchPoint unit seeks an Executive Chef to oversee culinary operations for a large acute-care hospital. You will lead patient dining, retail, catering, and physician dining services, ensuring safety, sanitation, and adherence to nutrition guidelines.

The role requires entrepreneurial culinary leadership and a focus on quality and cost control. You will partner with clinical nutrition, nursing, and hospital leadership to meet patient experience goals, manage costs, and drive