Manager, Executive Chef

Johns Hopkins Medicine; Baltimore (MD); On-site; USD 35,000 - 61,000; Full time

Benefits offered by this job

Medical, Dental, and Vision Insurance

Retirement Savings Plan with employer

Generous Paid Time off & Paid holidays

Employee Tuition assistance benefits

Job summary

Johns Hopkins Bayview Medical Center, part of Johns Hopkins Medicine, is seeking an Executive Chef Manager for JHBMC catering to lead innovative food and wellness initiatives that drive patient and customer satisfaction.

You will oversee daily kitchen operations, develop nutritionally balanced menus, and ensure compliance with healthcare dietary standards and safety regulations; the role demands strong leadership and a focus on cost control and quality.

Qualifications

• Associate's degree in culinary or related field required.
• 7+ years of experience in culinary or related field.
• ServSafe Certification required within 90 days.

Responsibilities

• Deploy innovative food and wellness solutions to drive customer and patient satisfaction.
• Develop and implement nutritionally balanced menus.
• Stay current on culinary trends and healthcare dietary standards.
• Oversee daily kitchen operations, ensuring high-quality food and presentation.
• Implement standard operating procedures for food production, portion control, inventory management and cost.
• Ensure proper operation and maintenance of kitchen equipment and supplies.
• Maintain compliance with health regulations including HACCP and ServSafe.
• Conduct regular audits and training sessions on food safety and infection control.
• Be responsible for employment activities including hiring, firing, training, monitoring and performance reviews.

Skills

Leadership

Culinary management

Team coordination

ServSafe knowledge

Education

Associate's degree in culinary or related field

Tools

ServSafe Certification

Job description

Johns Hopkins Bayview Medical Center has undergone an amazing transformation from Baltimore City Hospitals into a vibrant academic medical center. Building on our rich history, which dates back to 1774, we continue our commitment to better the health of our community through innovation, compassionate care, education and research.

Our patients come from all over the world — and so do our staff members. They come to be part of a professional and diverse health care team; to work beside the unequaled talent of Johns Hopkins physicians, nurses and providers; and to enjoy extensive benefits and opportunities for personal and professional growth. Make it happen at Hopkins.

What awaits you:

• Schedule: Rotating shifts including every 3rd weekend
• Room for growth!
• Medical, Dental, and Vision Insurance
• Retirement Savings Plan w/employer contribution
• Generous Paid Time off & Paid holidays
• Employee and Dependent Tuition assistance benefits
• Health and wellness programs and MORE!

As the Manager, Executive Chef for JHBMC catering you will:

• Focus on the deployment of innovative food and wellness solutions as well as culinary training to drive customer and patient satisfaction, new sales, and segment profitability goals
• Develop and implement innovative, nutritionally balanced menus
• Stay current on culinary trends, healthcare dietary standards, and culturally inclusive food offerings
• Oversee daily kitchen operations, ensuring high-quality food preparation, presentation, and service
• Implement standard operating procedures for food production, portion control, inventory management, and food cost
• Ensure proper operation and maintenance of kitchen equipment and supplies
• Maintain compliance with federal, state, and local health regulations, including HACCP, SERV Safe, and relevant healthcare accreditation standards
• Conduct regular audits and training sessions on food safety, sanitation, and infection control
• Be responsible for employment activities, including hiring, firing, corrective action, training, monitoring, and conducting performance reviews.

What you'll bring:

• Associate's degree in culinary or related field. One year of relevant education may be substituted for one year of required work experience or one year of relevant professional-level work experience may be substituted for one year of required education.
• 7+ years of experience in culinary or related field
  • Healthcare/hospital/nursing home setting preferred or experience in a high-volume account preferred
• ServSafe Certification is required within 90 days

Salary Range: Minimum 25.29/hour - Maximum 44.28/hour. Compensation will be commensurate with equity and experience for roles of similar scope and responsibility. In cases where the range is displayed as a $0 amount, salary discussions will occur during candidate screening calls, before any subsequent compensation discussion is held between the candidate and any hiring authority.

The Hospital reserves the right to modify employee schedules as needed.

We are committed to creating a welcoming and inclusive environment, where we embrace and celebrate our differences, where all employees feel valued, contribute to our mission of serving the community, and engage in equitable healthcare delivery and workforce practices.

Johns Hopkins Health System and its affiliates are drug-free workplace employers.