Job Overview
Benefits
Medical
Dental
Vision
Life insurance
Disability insurance
Retirement Plan
Paid Time Off
Paid parental leave
holiday time off
Personal Leave
Associate Shopping Program
Health and wellness programs
Discount Marketplace
Identity Theft Protection
Pet insurance
Commuter Benefits
Employee assistance program
flexible spending accounts
Job Description
The hiring establishment is a leading healthcare foodservice provider operating within multiple hospital accounts across the Detroit metro market. This company specializes in delivering exceptional culinary experiences tailored to healthcare environments, ensuring that patients, visitors, and staff receive nutritious, safe, and high-quality meals. The company is recognized for its commitment to health and safety standards, culinary innovation, and operational excellence within fast-paced and demanding healthcare settings. Its operations focus on maintaining compliance with all relevant health and sanitation regulations while emphasizing employee development and sustainable foodservice practices.
The position available is that of a bench Executive Chef, a dynamic and pivotal role that requires culinary leadership and operational flexibility across several hospital locations. As the bench Executive Chef, the individual will be responsible for floating between accounts to support various operational needs such as covering vacancies, facilitating new account openings, stabilizing performance, or leading special initiatives. This role is tailored for a culinary professional with an entrepreneurial spirit who thrives in healthcare foodservice settings characterized by complexity and the need for rapid adaptation.
The Executive Chef will oversee kitchen operations at each assignment, ensuring that all aspects of food preparation, kitchen sanitation, and team management align with corporate programs and regulatory guidelines. Responsibilities include preparing or directing the preparation of meals that satisfy both culinary standards and clinical requirements, aligning menus with established operational guidelines, and maintaining a safe, sanitary, and efficient environment. The role demands hands-on experience in institutional foodservice and batch cooking, with a capability to manage high-volume and complex foodservice operations effectively.
Leadership and team development form core components of this role. The Executive Chef will lead, train, and mentor culinary teams, ensuring that all staff are proficient in food safety, equipment operation, and sanitation procedures. Inventory management, waste control, and compliance with recipes and portioning standards are vital to achieving operational and cost objectives. The Executive Chef must also ensure ongoing readiness for health inspections by maintaining stringent compliance with federal, state, and local regulations.
This role offers an exciting opportunity for culinary professionals seeking to apply their skills in a healthcare context, foster team growth, and impact patient nutrition positively. The position likely offers a competitive compensation package, although specific salary details are not provided, along with comprehensive benefits that support employee well-being and financial security. The ideal candidate will value flexibility, quality, compliance, and teamwork while embracing the fast-paced and mission-driven nature of healthcare foodservice.
The position available is that of a bench Executive Chef, a dynamic and pivotal role that requires culinary leadership and operational flexibility across several hospital locations. As the bench Executive Chef, the individual will be responsible for floating between accounts to support various operational needs such as covering vacancies, facilitating new account openings, stabilizing performance, or leading special initiatives. This role is tailored for a culinary professional with an entrepreneurial spirit who thrives in healthcare foodservice settings characterized by complexity and the need for rapid adaptation.
The Executive Chef will oversee kitchen operations at each assignment, ensuring that all aspects of food preparation, kitchen sanitation, and team management align with corporate programs and regulatory guidelines. Responsibilities include preparing or directing the preparation of meals that satisfy both culinary standards and clinical requirements, aligning menus with established operational guidelines, and maintaining a safe, sanitary, and efficient environment. The role demands hands-on experience in institutional foodservice and batch cooking, with a capability to manage high-volume and complex foodservice operations effectively.
Leadership and team development form core components of this role. The Executive Chef will lead, train, and mentor culinary teams, ensuring that all staff are proficient in food safety, equipment operation, and sanitation procedures. Inventory management, waste control, and compliance with recipes and portioning standards are vital to achieving operational and cost objectives. The Executive Chef must also ensure ongoing readiness for health inspections by maintaining stringent compliance with federal, state, and local regulations.
This role offers an exciting opportunity for culinary professionals seeking to apply their skills in a healthcare context, foster team growth, and impact patient nutrition positively. The position likely offers a competitive compensation package, although specific salary details are not provided, along with comprehensive benefits that support employee well-being and financial security. The ideal candidate will value flexibility, quality, compliance, and teamwork while embracing the fast-paced and mission-driven nature of healthcare foodservice.
Job Requirements
- Institutional foodservice and batch-cooking experience required
- Hands-on chef experience required
- Proficiency with computers including Microsoft Word, Excel, PowerPoint, Outlook, and basic internet applications
Job Qualifications
- Minimum of 3-5 years of progressive culinary or kitchen management experience based on degree or formal culinary training
- Associate’s degree (A.S.) or equivalent combination of education and experience
- Hands-on chef experience
- Institutional foodservice and batch-cooking experience
- Proficiency with computers including Microsoft Word, Excel, PowerPoint, Outlook, and basic internet applications
- Experience supporting high-volume, complex foodservice operations preferred
- Healthcare experience a plus
- Catering experience preferred
- Demonstrated knowledge of food and catering trends focused on quality, production, sanitation, food cost controls, and presentation
- ServSafe Certification highly desirable
Job Duties
- Plan and execute regular and modified menus in accordance with established corporate, clinical, and operational guidelines
- Ensure compliance with standardized recipes, portioning, and presentation standards
- Complete and utilize daily production sheets and waste logs
- Taste completed meals to ensure quality and consistency
- Train and coach kitchen staff on food preparation, safe food handling, equipment operation, and sanitation
- Establish and maintain cleaning and maintenance schedules for kitchen equipment, storage, and work areas
- Manage food and non-food inventory within established guidelines while ensuring product availability
- Make appropriate decisions regarding the utilization of leftover food products according to company policies
- Ensure compliance with all health and sanitation regulations, maintaining audit readiness for inspections
- Follow all facility, department, and company safety policies including incident and occurrence reporting
- Participate in departmental meetings, staff development, and professional training programs
Job Location
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