Executive Chef (Healthcare)

Job Title:Executive Chef (Healthcare)

Location: Washington DC 20010
Employment Type: Full-Time

Experience Level: Mid-Senior (5 Years)
Education: Bachelors Degree or Equivalent Experience
Industry: Healthcare / Hospital & Health Care

Position Overview

Our client is seeking an experienced Executive Chef to lead all culinary operations within a large acute-care hospital. This leadership role is responsible for overseeing food production patient dining retail food services and catering operations while ensuring exceptional food quality operational efficiency regulatory compliance and outstanding customer service. The ideal candidate is a strategic culinary leader with experience managing high-volume healthcare food service operations and developing high-performing teams.

Key Responsibilities

• Direct and oversee all culinary operations including patient dining retail food services and catering.
• Plan menus manage food production purchasing inventory and ordering processes.
• Implement and standardize culinary systems recipes production procedures presentation standards and quality control measures.
• Ensure compliance with food safety sanitation HACCP OSHA and all federal state and local regulations.
• Lead kitchen operations by maintaining staffing plans scheduling inventory control and operational efficiency.
• Monitor food quality kitchen cleanliness and safety standards through regular audits and inspections.
• Drive continuous process improvements and introduce innovative culinary concepts and menu enhancements.
• Manage departmental budgets food costs labor costs and overall financial performance.
• Recruit train mentor and develop culinary staff while promoting a collaborative team environment.
• Build and maintain strong relationships with hospital leadership clients vendors and stakeholders.
• Support sustainability initiatives and company operational standards.

Required Qualifications

• Bachelors degree or equivalent combination of education and experience.
• Minimum 5 years of management experience in culinary or food service operations.
• At least 3 years of functional experience in high-volume food production.
• Strong culinary expertise with knowledge of current food trends and best practices.
• Experience managing healthcare hospital institutional or large-scale food service operations preferred.
• Strong leadership communication organizational and customer service skills.
• Experience with budgeting inventory management purchasing and cost control.
• Proficiency with Microsoft Office and food service management systems.
• Demonstrated ability to lead teams improve operational processes and manage multiple priorities.

Preferred Skills

• Healthcare food service experience.
• Knowledge of patient dining programs and therapeutic diets.
• Experience with catering and retail dining operations.
• HACCP and food safety compliance expertise.
• Strong project management and problem-solving abilities.
• Passion for culinary excellence innovation and continuous improvement.

Required Skills:

cook