Qualifications

• Culinary degree preferred.
• 3+ years of Executive Chef or senior culinary leadership experience.
• Experience in healthcare, hotels, country clubs, restaurants, higher education, or contract foodservice.
• Strong leadership skills in menu development and catering.
• Financial management experience with a focus on food costs.

Responsibilities

• Lead all culinary operations for patient dining, retail, and catering.
• Develop innovative, on-trend menus while ensuring high food quality and presentation.
• Recruit, coach, and develop a high-performing culinary team.
• Manage food cost, purchasing, inventory, and kitchen financial performance.
• Ensure compliance with food safety, sanitation, and regulatory standards.
• Drive culinary excellence, operational efficiency, and guest satisfaction.

Benefits

• Competitive benefits and 401(k)
• Paid time off
• Career growth opportunities
• Medical, dental, and vision insurance
• Life and disability insurance
• Flexible time off
• Paid parental leave
• Associate shopping program
• Health and wellness programs
• Identity theft protection
• Pet insurance
• Commuter benefits
• Employee assistance program
• Flexible spending accounts (FSAs)