Relocation-Eligible Executive Chef – Healthcare Dining

HCA Healthcare, Inc.; Webster (TX); On-site; USD 85,000 - 120,000; Full time

Benefits offered by this job

Comprehensive benefits

Wellbeing support

Paid time off

Education support

Retirement plan

Job summary

HCA Houston Healthcare Clear Lake is seeking an Executive Chef to oversee food preparation for patients, cafeteria, and doctors’ dining room, including catering events. The role demands leadership, strong knowledge of food safety, and the ability to manage staff and operations in a hospital setting.

You will develop menus, plan meals, supervise production, and ensure compliance with health regulations while delivering exceptional service and cost-efficient operations.

Qualifications

• General management experience in food services.
• Knowledge of food safety regulations and sanitation.
• Ability to communicate effectively with management, physicians and staff.

Responsibilities

• Direct food preparation for patients, cafeteria, doctors’ dining room and special requests.
• Develop and implement sanitation procedures and hygiene requirements.
• Inspect facilities and enforce health regulations; correct deviations as needed.
• Manage equipment and supplies during shifts; address security concerns.
• Participate in menu planning with Director and Clinical Nutrition Manager.
• Determine types and quantities of foods to prepare; supervise cooking and service of meals.
• Supervise Hot Production Staff, including hiring, training, and evaluation.
• Hold regular staff meetings and coordinate scheduling for timely food prep.
• Provide role modeling for department and maintain high customer service levels.

Skills

Communication

Leadership

Safety compliance

Education

High School Diploma or GED

Serve Safe Certification

Job description

HCA Houston Healthcare Clear Lake is seeking an Executive Chef to oversee food preparation for patients, cafeteria, and doctors’ dining room, including catering events. The role demands leadership, strong knowledge of food safety, and the ability to manage staff and operations in a hospital setting.

You will develop menus, plan meals, supervise production, and ensure compliance with health regulations while delivering exceptional service and cost-efficient operations.