Interim Chef Manager - Lead Hospital Culinary Ops

B.E. Smith; Springfield (MA); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Health insurance

Retirement benefits

Job summary

B.E. Smith is seeking an Interim Chef Manager to lead daily culinary operations in a hospital Food and Nutrition Services department in Springfield, MA. You will oversee patient, staff, and visitor dining, partner with dietitians, and drive quality, safety, and service excellence.

This role requires an associates or bachelor’s in culinary arts and at least five years of management experience. Compensation ranges from $70,000 to $90,000 annually with benefits and travel support.

Qualifications

• Associates and/or bachelor’s degree in culinary arts, hospitality management, food service management, or related field.
• Minimum of five years’ relative management experience.

Responsibilities

• Lead daily culinary operations in hospital Food and Nutrition Services.
• Oversee patient, staff, and visitor dining with emphasis on quality and presentation.
• Partner with Registered Dietitians to support therapeutic diets and room service.
• Develop menus, manage inventory and labor, and drive continuous improvement.
• Uphold food safety, sanitation, and regulatory compliance.

Skills

Culinary leadership

Staff development

Budget management

Education

Associates and/or bachelor’s degree in culinary arts

Job description

B.E. Smith is seeking an Interim Chef Manager to lead daily culinary operations in a hospital Food and Nutrition Services department in Springfield, MA. You will oversee patient, staff, and visitor dining, partner with dietitians, and drive quality, safety, and service excellence.

This role requires an associates or bachelor’s in culinary arts and at least five years of management experience. Compensation ranges from $70,000 to $90,000 annually with benefits and travel support.