Acute Care, Cook Dishes, Cost Control, Culinary Operations, Culinary Training, Food Safety, Hospital, Inventory Costs, Inventory Management, Leadership, Maintain Compliance, Mentoring, Menu Development, Menu Management, Operational Support, Performance Management, Quality Metrics, Regulatory Compliance, Safety Compliance, Sanitation
Seeking a Traveling Executive Chef to provide culinary leadership and operational support across multiple acute care hospitals in the Northeast region, including Massachusetts, Connecticut, Maine, Rhode Island, and New York.
Responsibilities include
- hands-on culinary management, menu development, and ensuring quality standards
- training and mentoring culinary teams on food preparation, safety, and sanitation
- maintaining compliance with health regulations and safety protocols
- managing inventory, controlling costs, and supporting performance improvement initiatives
- collaborating with on-site and regional leadership to enhance patient satisfaction and operational efficiency
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Preferred qualifications include 3-5 years of culinary or kitchen management experience, experience with high-volume foodservice, and strong leadership skills. The role requires flexibility for day and overnight travel, including weekends and holidays. Compensation ranges from $75,000 to $85,000 annually, with benefits such as medical, dental, vision, paid time off, and career development opportunities.