Executive Chef, Food & Nutrition Services

Hudson Regional Health is a newly unified healthcare network serving Hudson County through four hospitals. Together, these hospitals form a single, integrated system with a shared vision—to deliver modern, patient-first care supported by innovation. From robotic-assisted surgery and AI-powered diagnostics to real-time monitoring and precision neurosurgery, HRH is redefining what’s possible in community healthcare.

Patients across the region now have access to state-of-the-art procedures and nationally recognized specialists, all within a connected, local network designed to put care first.

Our Services: We focus on the care our patients need most, delivered with precision, innovation, and a commitment to excellence.

• Advanced Emergency Services - 24/7 emergency departments across all four hospitals
• Robotic-Assisted Surgery - featuring the Da Vinci XI and ExcelsiusGPS systems
• Neurosurgery & Spine Care - including Stealth Navigation and precision-guided treatment
• Women’s Health & Maternity -comprehensive services tailored for every stage
• Imaging & Diagnostics - AI-enhanced systems for faster, more accurate results
• Outpatient & Specialty Care - coordinated care across multiple disciplines

As the Executive Chef you will oversee the food and nutrition team, responsible for developing and executing culinary solutions to meet patient and customer needs. Offers a wide variety of culinary solutions. Oversees and manages culinary operations to meet production, presentation, and service standards. Apply culinary techniques to food preparation and manage the final presentation and service of food.

• →Ensures culinary production appropriately connects to the Executional Framework
• →Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards
• →Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food
• →Train and manage culinary and kitchen employees to use best practice food production techniques
• →Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved
• →Reward and recognize employees
• →Plan and execute team meetings and daily huddles
• →Complete and maintain all staff records including training records, shift opening/closing checklists and performance data
• →Develop and maintain effective client and guest rapport for mutually beneficial business relationships
• →Interact directly with guests daily
• →Aggregate and communicate regional culinary and ingredient trends
• →Responsible for delivering food and labor targets
• →Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends
• →Ensure efficient execution and delivery of all culinary products in line with the daily menu
• →Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items
• →Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards
• →Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used
• →Full knowledge and implementation of the Food Framework
• →Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase
• →Ensure proper equipment operation and maintenance
• →Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations
• →Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour
• →Performs other duties as assigned.

Required:

• Culinary degree required.
• Minimum five years’ supervisory experience in hospital food and nutrition required.

Preferred:

• Ability to analyze and interpret financial and other data
• Excellent interpersonal skills
• High customer service and quality demeanor
• Ability to work under pressure and meet established criteria
• Ability to apply a participative approach to leading staff, to coordinate and prioritize tasks, and to develop budgets with a complete understanding of facility needs and requirements
• Experience in working with labor unions and contract compliance
• Excellent stress management skills, administrative and organizational, and follow-through skills required
• Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint and Outlook
• Health system or hospital background

• Strong analytical and compliance-oriented mindset
• Excellent documentation and organizational skills
• Ability to work cross-functionally with multiple departments
• High level of integrity, discretion, and attention to detail
• Effective written and verbal communication skills

• Hospital or health system food service
• May require periodic on-site audits, meetings, or training sessions