Manager and Executive Chef

Saint Joseph Hospital is a reputable 433-bed medical facility located in Lexington, Kentucky. Established in 1877 by the Sisters of Charity of Nazareth, it has a long-standing tradition of compassionate care, particularly focused on serving the underserved communities. The hospital has attained over two dozen national ranks and recognitions for its excellence and is distinguished as one of the 2024 Best Places to Work in Kentucky. Saint Joseph Hospital operates under CommonSpirit Health, a non-profit Catholic health system committed to improving health outcomes for all people across the United States. This health system comprises approximately 175,000 team members and more than 25,000 physicians and advanced practice clinicians, delivering outstanding clinical services across 140 hospitals and over 2,200 care centers in 24 states.

The Executive Chef role at Saint Joseph Hospital is pivotal in upholding the mission of delivering quality nutritional services to patients and staff alike. This role requires meticulous oversight and management of food preparation, distribution, and storage, ensuring adherence to all departmental policies and rigorous safety and sanitation standards. The Executive Chef will plan and prepare regular menus and special event menus, carefully following standardized recipes, portioning, and presentation guidelines to guarantee both consistency and quality of culinary offerings. Inventory control is another significant responsibility, where the Executive Chef will manage stock levels efficiently to minimize waste and optimize product utilization.

Beyond food preparation, the Executive Chef will also assist in catering production and maintain cleanliness of kitchen equipment and work areas to uphold operational efficiency. A critical part of this role is conducting sanitation and performance audits regularly, identifying learning needs among staff, and fostering a positive work environment with high morale. The Executive Chef is also responsible for managing non-interactive patient service positions, ensuring compliance with purchasing agreements and departmental goals, and supporting compliance audits across multiple campuses. Maintaining strong communication with staff and patients to monitor satisfaction levels and promote continuous improvement in nutritional services is also essential.

To be successful in this role, candidates must demonstrate strong leadership, commitment to food safety and sanitation, and excellent attention to detail in inventory and product management. The role demands a positive attitude, dedication to excellence, and the ability to manage multiple facets of food and nutrition operations within a healthcare setting. This position pays between $32.30 and $48.05 per hour and requires compliance with various certification and licensing standards as outlined by the department and state regulations.