EXECUTIVE CHEF, BENCH - HOSPITALS

Detroit, MI, USA|Travel, Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

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

TouchPoint is a leading provider of customer-focused support services within healthcare facilities, specializing in a range of essential services such as healthcare housekeeping, management in laundry processing, patient transportation, and food service. With a strong reputation built on dedication to quality, exceptional customer service, and delivering unequivocal results, TouchPoint represents a dynamic team of committed and talented professionals who are highly regarded within the industry. The company prides itself on its commitment to serving clients with tailored solutions that meet their operational needs while maintaining the highest standards of service and care. TouchPoint is a proud member of Compass Group USA, a global leader in food and support services, which further enhances the company’s ability to leverage industry expertise, resources, and innovative practices. This association underlines TouchPoint's stability, growth potential, and adherence to ethical employment practices, promoting a diverse and inclusive workforce environment.

The role of Bench Executive Chef at TouchPoint is a unique opportunity for a culinary leader to provide expertise and support across multiple hospital accounts within the Detroit metro market. This position requires a high degree of flexibility and adaptability as you will float between accounts to fill operational needs arising from staffing vacancies, new account openings, performance optimizations, or special initiatives. As an Executive Chef, you will oversee kitchen operations, ensuring the foodservice environment is safe, sanitary, and efficient. Your responsibilities will include managing the preparation and delivery of meals according to strict corporate, clinical, and operational guidelines while leading and developing culinary teams to achieve consistent excellence. The ideal candidate is an energetic and entrepreneurial culinary professional who thrives in fast-paced healthcare settings, possesses exceptional leadership skills, and demonstrates a solid understanding of healthcare foodservice operations. This role requires balance between hands-on kitchen leadership and administrative oversight including compliance with health and safety regulations. TouchPoint offers a comprehensive benefits package and a supportive team environment, making this an excellent opportunity for culinary professionals focused on making an impact in healthcare hospitality through culinary excellence and operational leadership.

Job Requirements

Education in culinary arts or related field
3-5 years of culinary or kitchen management experience
hands-on chef experience
knowledge of food production and catering trends
ability to train and lead kitchen staff
familiarity with health and sanitation regulations
proficiency in computer applications
ServSafe Certification preferred
ability to work flexible schedules
effective communication skills
commitment to quality and safety standards
ability to perform multiple tasks in a fast-paced environment

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
experience supporting high-volume, complex foodservice operations strongly preferred
institutional foodservice and batch-cooking experience required
healthcare experience a plus
catering experience preferred
hands-on chef experience required
demonstrated knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
proficiency with computers including Microsoft Word, Excel, PowerPoint, Outlook, and basic internet applications
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 in alignment with company standards and regulatory requirements
establish and maintain cleaning and maintenance schedules for kitchen equipment, storage, and work areas
manage food and non-food inventory to remain within established guidelines while ensuring product availability
make appropriate decisions regarding the utilization of leftover food products in accordance with company policies
ensure compliance with all federal, state, and local health and sanitation regulations, maintaining audit readiness for health department and third-party inspections
follow all facility, department, and company safety policies, including incident and occurrence reporting
participate in departmental meetings, staff development, and professional training programs as required
additional duties as assigned