Executive Chef

Oakland, CA, USA|

Job Overview

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Life insurance

Disability insurance

Retirement Plan

Flexible Time Off

Job Description

Compass Healthcare is a leading provider of specialized support services tailored for the healthcare industry, operating as a crucial division of Compass Group USA. The company brings together a century of collective experience from several esteemed healthcare service brands including Crothall Healthcare, Intelas, Morrison Healthcare, Touchpoint Support Services, and Unidine Healthcare. This consolidation of expertise allows Compass Healthcare to partner effectively with healthcare organizations across the nation, delivering innovative, integrated, and transformational support services that promote safer, more seamless patient care environments. As a trusted leader in healthcare support, Compass Healthcare operates with a commitment to excellence, emphasizing quality, safety, and efficiency throughout their service offerings.

The role of Executive Chef at Compass Healthcare is a key leadership position responsible for overseeing all kitchen operations within healthcare settings. The Executive Chef plays a pivotal role in ensuring that all meals prepared meet corporate nutritional guidelines, safety standards, and quality benchmarks. This position requires an energetic and entrepreneurial culinary professional who can lead kitchen staff to deliver exceptional food services while adhering to rigorous health and safety regulations. The Executive Chef is responsible not only for menu planning and meal preparation but also for managing inventory, minimizing food waste, and maintaining sanitary conditions that comply with federal, state, and local laws.

In this role, the Executive Chef will implement standardized recipes and portion controls to ensure consistency and satisfaction among patients and healthcare workers. Training and mentoring kitchen staff in safe food handling, operation of kitchen equipment, and maintenance of hygiene and sanitation are critical responsibilities. The Executive Chef will also be involved in organizational meetings, participate in staff development programs, and contribute to continuous improvements in kitchen processes. This role offers a unique opportunity to work in a dynamic environment where culinary skills directly impact health outcomes and patient care experiences. Compass Healthcare supports its employees with robust benefits and opportunities for professional growth, making this position ideal for culinary professionals committed to making a meaningful difference in healthcare foodservice operations.

Job Requirements

associate degree or equivalent culinary experience
minimum five years of culinary or kitchen management experience
proven ability to manage high volume foodservice operations
strong knowledge of food safety and sanitation regulations
ability to train and supervise kitchen staff
proficient computer skills including Microsoft Office
ServSafe certification preferred
excellent communication and organizational skills
ability to maintain inventory and control food costs

Job Qualifications

Associate of science degree or equivalent experience
five plus years of progressive culinary or kitchen management experience depending on formal degree or training
extensive catering experience preferred
experience in high volume, complex foodservice operations highly desirable
institutional and batch cooking experience
hands-on chef experience required
comprehensive knowledge of food and catering trends focused on quality, production, sanitation, food cost controls, and presentation
proficiency with computers including Microsoft Office, Outlook, email and internet
willingness to participate in client satisfaction programs
ServSafe certification highly desirable

Job Duties

Plan regular and modified menus according to established guidelines
follow standardized recipes, portioning and presentation standards
complete and utilize daily production worksheets and waste log sheets
taste completed meals to ensure quality
train kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on company and regulatory standards
establish and maintain cleaning and maintenance schedules for equipment, storage and work areas
ensure that kitchen staff follows and completes schedules as assigned
maintain inventory of food and non-food supplies within established guidelines
make decisions regarding utilization of leftover food products within company guidelines
comply with federal, state and local health and sanitation regulations and department sanitation procedures
follow facility, department, and company safety policies and procedures including occurrence reporting
participate and attend departmental meetings, staff development, and professional programs as appropriate