Develop and implement a system-wide culinary innovation strategy aligned with patient care, wellness, and sustainability goals.
Collaborate with clinical nutrition, operations, and executive leadership to integrate culinary excellence into the broader healthcare mission.
Design seasonal, culturally inclusive, and therapeutic menus that meet diverse dietary needs and enhance patient satisfaction.
Introduce plant-forward, locally sourced, and trend-responsive offerings across all food service platforms.
Standardize culinary practices, recipes, and production methods across facilities to ensure consistency and quality.
Lead initiatives to reduce food waste, improve cost-efficiency, and optimize kitchen workflows.
Mentor and inspire culinary teams, fostering a culture of creativity, accountability, and continuous improvement.
Provide training on culinary techniques, food safety, and customer service.
Evaluate and implement emerging technologies in food preparation, ordering systems, and kitchen automation.

Bachelor’s degree in Culinary Arts, Hospitality Management, Nutrition, or related field.
Certified Executive Chef (CEC) or equivalent credential preferred.
Minimum 10 years of progressive leadership experience in culinary operations, preferably in healthcare or large-scale institutional settings.
Proven track record of innovation, team leadership, and operational success.
Strong understanding of therapeutic diets, food safety standards, and regulatory compliance.
Excellent communication, project management, and cross-functional collaboration skills.
Willingness to travel regularly between Illinois and Ohio facilities.

Culinary Director – Continuous Improvement

Key skills