Overview As Executive Chef at Baylor Scott and White Hospital Grapevine, you lead the culinary operations and a team of 25-30, delivering high-quality, patient- and guest-focused menus. You align kitchen production with the Executional Framework, uphold safety and quality, and drive margins through efficient labor and procurement practices. You collaborate with clients and guests daily to shape responsive culinary solutions in a healthcare setting. This role offers a chance to influence patient care through excellent food and a strong kitchen culture.
Responsibilities- Lead and develop a culinary team including chef managers and hourly staff to ensure top-quality presentation and consistency
- Ensure culinary standards, techniques, and food safety across production, presentation, and service
- Train staff on best-practice food production and coach for clear, measurable outcomes
- Plan, conduct, and participate in daily huddles and team meetings; maintain staff records and performance data
- Manage client and guest relationships to support mutually beneficial outcomes
- Monitor regional culinary and ingredient trends and translate them into menu items
- Achieve food and labor targets while optimizing margins and controlling waste
- Oversee end-to-end supply chain, procurement, and use of authorized suppliers
- Ensure accurate food consumption estimates for requisitions and purchases; maintain equipment operation and maintenance
- Comply with Aramark safety, quality, and environmental standards and applicable policies
Key requirements- 4-5 years of culinary experience, preferably in a hospital environment
- 2-3 years of staff management, mentoring, and guidance experience
- Culinary Degree or equivalent experience
- Ability to multitask and simplify team agenda
- Advanced knowledge of food profession principles and people/problem management
- Solid oral, reading, and written communication skills
- leadership
- team coordination
- coaching and mentoring
- food production techniques
- quality and food safety compliance
- labor and cost control
