Job Overview
Compensation
Salary
Range $66,400.00 - $91,400.00
Job Description
TouchPoint Support Services is a distinguished division within Compass Group USA, focusing on delivering exceptional customer-focused support services across diverse healthcare environments. Known for their commitment to quality and outstanding results, TouchPoint comprises some of the industry's most talented professionals dedicated to enhancing healthcare experiences through impeccable food service, efficient patient transportation, healthcare housekeeping, and expert management of laundry processing operations. As part of Compass Group, a global leader in food and support services, TouchPoint benefits from a legacy of excellence, innovation, and dedication to service quality. Their work environment values integrity, inclusivity, and teamwork, aiming to provide clients with exceptional outcomes and support tailored to healthcare facilities' unique needs. The company maintains a drug-free workplace and embraces equal employment opportunities, fostering a culture that values diverse backgrounds and experiences.
This position is for an Executive Chef within a healthcare setting, reporting directly to the Director of Food & Nutrition. This role is pivotal in leading all culinary operations, emphasizing the delivery of high-quality, nutritious, and safe meals tailored to patients, visitors, and staff within a fast-paced hospital environment. The Executive Chef will oversee kitchen management, menu development, staff supervision, and cost control to ensure excellence in dining services while adhering to rigorous food safety, sanitation, and health standards. The role demands an innovative culinary leader who excels at multitasking and thrives under pressure while fostering a collaborative and development-focused team culture.
The Executive Chef’s leadership extends to conducting consistent food quality evaluations, enforcing standardized recipes, and ensuring portion control and presentation excellence. Additionally, the position involves managing production records, inventory oversight, and waste reduction efforts to optimize operational efficiency. The candidate will champion sanitation and safety protocols, maintaining compliance with federal, state, and local regulations, including audit standards, while promoting a secure workplace. Collaborative efforts with hospital leadership, clinical teams, and auxiliary departments will be necessary to elevate patient satisfaction and enhance overall service quality.
Candidates should possess substantial hands-on experience in high-volume healthcare or hospitality food operations, demonstrating expertise in batch cooking, institutional meal preparation, and menu planning aligned with therapeutic nutritional requirements. The ideal candidate will possess strong mentoring and coaching skills, enabling effective team development and morale building within the culinary staff. Proficiency in modern culinary software and compliance certifications, such as ServSafe, will further support the role’s demands. This is an outstanding opportunity for a dedicated culinary professional to make a significant impact within a respected healthcare support services provider, expanding their career in a role that combines leadership, innovation, and operational excellence.
This position is for an Executive Chef within a healthcare setting, reporting directly to the Director of Food & Nutrition. This role is pivotal in leading all culinary operations, emphasizing the delivery of high-quality, nutritious, and safe meals tailored to patients, visitors, and staff within a fast-paced hospital environment. The Executive Chef will oversee kitchen management, menu development, staff supervision, and cost control to ensure excellence in dining services while adhering to rigorous food safety, sanitation, and health standards. The role demands an innovative culinary leader who excels at multitasking and thrives under pressure while fostering a collaborative and development-focused team culture.
The Executive Chef’s leadership extends to conducting consistent food quality evaluations, enforcing standardized recipes, and ensuring portion control and presentation excellence. Additionally, the position involves managing production records, inventory oversight, and waste reduction efforts to optimize operational efficiency. The candidate will champion sanitation and safety protocols, maintaining compliance with federal, state, and local regulations, including audit standards, while promoting a secure workplace. Collaborative efforts with hospital leadership, clinical teams, and auxiliary departments will be necessary to elevate patient satisfaction and enhance overall service quality.
Candidates should possess substantial hands-on experience in high-volume healthcare or hospitality food operations, demonstrating expertise in batch cooking, institutional meal preparation, and menu planning aligned with therapeutic nutritional requirements. The ideal candidate will possess strong mentoring and coaching skills, enabling effective team development and morale building within the culinary staff. Proficiency in modern culinary software and compliance certifications, such as ServSafe, will further support the role’s demands. This is an outstanding opportunity for a dedicated culinary professional to make a significant impact within a respected healthcare support services provider, expanding their career in a role that combines leadership, innovation, and operational excellence.
Job Requirements
- Minimum high school diploma or equivalent
- Associate degree in Culinary Arts Hospitality Management or related field preferred
- 3-5 years of progressive culinary leadership experience
- Previous experience in healthcare or hospitality foodservice preferred
- ServSafe or equivalent food safety certification preferred
- Strong leadership and team management abilities
- Good communication and organizational skills
- Ability to work in a fast-paced environment
- Commitment to maintaining food safety and sanitation standards
Job Qualifications
- Associate degree in Culinary Arts Hospitality Management or a related field or an equivalent combination of education and experience
- 3-5 years of progressive culinary leadership experience in healthcare hospitality foodservice or a related environment
- Previous experience managing high-volume complex foodservice operations
- Strong background in institutional cooking batch cooking and healthcare dining services preferred
- Hands-on culinary leadership experience with a passion for coaching and developing teams
- Catering and special event experience is a plus
- Comprehensive knowledge of culinary trends food quality standards cost controls menu development sanitation practices and food presentation
- Strong computer skills including Microsoft Office Suite Word Excel PowerPoint Outlook and web-based systems
- ServSafe Certification or equivalent food safety certification preferred
- Excellent leadership communication organizational and problem-solving skills
Job Duties
- Lead daily kitchen operations ensuring efficient food production and service excellence
- Plan and execute regular therapeutic and modified menus in accordance with company standards nutritional guidelines and patient needs
- Ensure adherence to standardized recipes portion control and presentation standards
- Review and complete daily production records inventory reports and waste logs to optimize efficiency and minimize food waste
- Monitor food quality by tasting and evaluating prepared items to ensure consistency and excellence
- Recruit train mentor and develop culinary team members on food preparation techniques equipment operation food safety sanitation and company standards
- Establish and maintain cleaning sanitation and preventive maintenance schedules for kitchen equipment storage areas and workspaces
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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