Founded in 1986, Thomas Cuisine is an award-winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch-made cuisine fresh each day. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values, and building relationships while "doing the right thing".

Joining our team offers you access to supportive colleagues, cutting-edge learning technologies, employee wellness benefits, and more.

As the executive chef, you will drive the success of our dining services and patient meal services. In this brand-new Children's Hospital and brand-new Kitchen, you'll play a crucial part in enhancing the overall well-being of patients. Your dedication to culinary excellence directly contributes to a positive and satisfying experience, promoting a sense of community and well-rounded health.

Your Impact

• Menu Planning: The executive chef designs menus that cater to the dietary needs and restrictions of patients, staff, and visitors. This includes creating balanced meals that meet nutritional requirements while also considering factors like cultural preferences and food allergies.
• Food Preparation: They oversee the preparation and cooking of meals, ensuring that food is prepared according to standardized recipes, portion sizes, and quality standards. In a hospital setting, attention to detail is crucial to meet dietary restrictions and ensure food safety.
• Kitchen Management: The executive chef manages the kitchen staff, including cooks, sous chefs, and other kitchen workers. This involves training and supervising employees to ensure smooth and efficient operations with both retail and patient lines.
• Food Safety and Sanitation: They enforce strict food safety and sanitation protocols to prevent foodborne illnesses and ensure compliance with health regulations.
• Budgeting and Cost Control: The executive chef is responsible for managing the kitchen budget, including food costs, labor expenses, and inventory management.
• Quality Assurance: They maintain high standards of food quality and presentation, conducting regular inspections and tastings to ensure consistency and customer satisfaction.
• Collaboration: Executive chefs often collaborate with dietitians, nutritionists, and other healthcare professionals to develop specialized meal plans for patients.
• Continuous Improvement: They stay updated on culinary trends, techniques, and innovations in healthcare food service.

What You Will Need

• Culinary degree or certification from an accredited culinary school preferred.
• Minimum of three (3) to five (5) years of progressive culinary/kitchen management preferably in a hospital.
• Proven experience as an Executive Chef in a healthcare or hospitality setting.
• Strong leadership and management skills.
• Excellent culinary skills and creativity.
• Knowledge of food safety regulations and sanitation standards.
• Experience with menu planning, food production, inventory management, and cost control measures.
• Ability to work collaboratively with interdisciplinary teams.
• Excellent communication and interpersonal skills.
• ServSafe® Certification and State Food Handlers Card.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions & responsibilities.

At Thomas Cuisine, our people are purposeful. They care about food and quality and have a desire to make a positive impact in the world through REAL food. Embark on a rewarding culinary journey with us, where your skills will not only flourish but also contribute significantly to the satisfaction and well-being of our healthcare community.

Our commitment to you is to foster a workplace that is diverse, equitable, inclusive, and where every individual feels a sense of belonging.

REAL Food | Genuine Service | Enduring Relationships

• Comprehensive medical, dental, and vision benefits with several plan options.
• Generous Paid Time Off and Leave Programs.
• Employee referral program.
• Opportunities for professional development and advancement.
• Access to wellness initiatives, financial planning, and mental health assistance.

• Culinary degree or certification from an accredited culinary school preferred.
• Minimum of three (3) to five (5) years of progressive culinary/kitchen management, preferably in a hospital.
• Proven experience as an Executive Chef in a healthcare or hospitality setting.
• Strong leadership and management skills.
• Excellent culinary skills and creativity.
• Knowledge of food safety regulations and sanitation standards.
• Experience with menu planning, food production, inventory management, and cost control.
• Ability to work collaboratively with interdisciplinary teams.
• Excellent communication and interpersonal skills.
• ServSafe® Certification and State Food Handlers Card.