Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Day Shifts
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 well-established provider of customer-focused support services specializing in healthcare environments. As part of the Compass Group USA family, TouchPoint delivers exceptional quality and customer service through a dedicated team of professionals who excel in healthcare housekeeping, laundry processing management, patient transportation, and food service. The company is known for its commitment to providing superior outcomes to clients by leveraging the talents of its team and adhering to high standards across all service areas. TouchPoint represents a collaborative and innovative workplace where the focus is on safety, efficiency, and client satisfaction in healthcare support services.
The role of Executive Chef at TouchPoint is a pivotal leadership position within the patient services department in a hospital facility. This role is designed for an experienced culinary professional responsible for directing daily culinary operations to support the nutritional needs of up to 700 patients daily. The Executive Chef plays a critical role in ensuring that meals meet high standards of quality, presentation, nutrition, and safety. They will implement and manage menu planning, oversee food preparation practices, maintain compliance with food safety regulations, and manage kitchen staff training and development. This position requires a hands-on, entrepreneurial culinary leader who thrives in a high-volume healthcare setting and is adept at cost control, quality improvement, and regulatory compliance. The role supports and aligns with TouchPoint and Compass Group’s standards and programs, making it an excellent opportunity for a culinary professional who values innovation and exceptional service in the healthcare foodservice sector. The Executive Chef will contribute significantly to patient satisfaction and organizational excellence through expert culinary direction and leadership.
The role of Executive Chef at TouchPoint is a pivotal leadership position within the patient services department in a hospital facility. This role is designed for an experienced culinary professional responsible for directing daily culinary operations to support the nutritional needs of up to 700 patients daily. The Executive Chef plays a critical role in ensuring that meals meet high standards of quality, presentation, nutrition, and safety. They will implement and manage menu planning, oversee food preparation practices, maintain compliance with food safety regulations, and manage kitchen staff training and development. This position requires a hands-on, entrepreneurial culinary leader who thrives in a high-volume healthcare setting and is adept at cost control, quality improvement, and regulatory compliance. The role supports and aligns with TouchPoint and Compass Group’s standards and programs, making it an excellent opportunity for a culinary professional who values innovation and exceptional service in the healthcare foodservice sector. The Executive Chef will contribute significantly to patient satisfaction and organizational excellence through expert culinary direction and leadership.
Job Requirements
- Associate’s degree in Culinary Arts or related field or equivalent formal training
- Three to five years of progressive culinary or kitchen management experience
- Proven experience in high-volume healthcare foodservice operations
- Extensive catering experience
- Hands-on leadership skills
- Knowledge of food safety and sanitation standards
- Strong computer proficiency with Microsoft Office and related applications
- ServSafe certification preferred
Job Qualifications
- Associate’s degree in Culinary Arts or related field or equivalent training and experience
- Minimum of three to five years progressive culinary or kitchen management experience
- Proven experience in high-volume complex foodservice operations preferably healthcare institutional or batch-cooking
- Extensive catering experience preferred
- Hands-on culinary leader with knowledge of food trends quality improvement production sanitation cost controls and presentation
- Strong computer skills including Microsoft Office Outlook email and internet systems
- ServSafe certification highly desirable
Job Duties
- Lead and oversee daily kitchen operations ensuring meals comply with corporate programs standardized recipes portion controls and presentation guidelines
- Plan and execute regular and modified menus to meet patient retail and catering needs
- Complete daily production worksheets and waste logs taste and evaluate food to maintain quality standards
- Train coach and develop staff on food preparation techniques safe handling equipment operation and sanitation
- Implement and monitor cleaning and preventive maintenance schedules ensuring completion and accountability
- Maintain accurate inventory of supplies control costs within guidelines
- Oversee utilization of leftover food products adhering to policies supporting sustainability and cost control
- Ensure compliance with federal state and local health regulations sanitation standards and safety policies
- Promote safety culture by enforcing policies and incident reporting
- Participate in meetings staff development and training programs
- Perform additional duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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