Acute Care, Budgeting, Cook Dishes, Cost Control, Culinary Operations, Culinary Training, Customer Relations, Food Safety, Healthcare, Hospital, Inventory Costs, Inventory Management, Leadership, Maintain Compliance, Mentoring, Menu Development, Menu Management, Microsoft Office, Operational Improvement, Operational Support, Performance Management, Quality Assurance, Regulatory Compliance, Safety Compliance, Safety Standards, Sanitation, ServSafe Certification, Willing to Travel
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. The role involves day and overnight travel, supporting new account openings, interim leadership, performance improvement, and operational stabilization.
Key responsibilities include:
- Hands-on culinary management, menu development, and quality assurance
- Training and mentoring culinary teams on food prep, safety, and sanitation standards
- Ensuring compliance with health regulations and safety protocols
- Managing inventory, controlling costs, and maintaining budget adherence
- Collaborating with leadership to enhance patient satisfaction and operational goals
Qualifications preferred:
- Associate degree or equivalent experience in Culinary Arts
- 3-5 years of culinary or management experience, preferably in healthcare or institutional settings
- Experience managing multiple locations or interim roles
- Strong leadership, high-volume foodservice, and sanitation knowledge
- Proficiency with MS Office and food safety certifications like ServSafe
This role offers a salary of $75,000–$85,000 annually, flexible paid time off, travel reimbursement, and comprehensive benefits. Candidates should be flexible, customer-focused, and able to support varied facility needs, including weekends and holidays.