Head Chef at Harmony Health Group – Haverhill, Massachusetts

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Reports To: Food Service Director / Dietary Manager
Department: Dietary / Nutrition Services
Employment Type: Full-time / Part-time

The Head Cook is responsible for preparing safe, nutritious, and high-quality meals in a healthcare environment while supervising kitchen operations and staff. This role ensures all food is prepared according to physician-ordered diets, therapeutic menus, and regulatory standards. The Head Cook plays a critical role in patient satisfaction, infection control, and regulatory compliance.

• Prepare and oversee the preparation of meals in accordance with standardized recipes, menus, and therapeutic diet requirements (e.g., cardiac, diabetic, renal, mechanical soft, pureed, allergy-restricted)
• Supervise, train, and coordinate daily activities of cooks and dietary aides
• Ensure strict compliance with food safety, sanitation, and infection control regulations (ServSafe, HACCP, state and federal healthcare guidelines)
• Maintain accurate food production records, temperature logs, and sanitation documentation
• Collaborate with Dietitians and Dietary Managers to ensure medical nutrition therapy requirements are met
• Monitor portion control, food quality, and presentation for patient trays and retail service (if applicable)
• Manage inventory, assist with ordering supplies, and minimize food waste while controlling costs
• Ensure proper cleaning, sanitation, and maintenance of kitchen equipment and work areas
• Address special requests, cultural needs, and patient meal concerns professionally and promptly
• Assist with menu planning and recipe modification to meet evolving patient needs

• Minimum 5 years of cooking experience in a healthcare, institutional, or high-volume food service setting
• Strong knowledge of therapeutic diets and modified food textures
• Current ServSafe Food Protection certification (or willingness to obtain within a specified timeframe)
• Understanding of healthcare food safety, sanitation, and infection prevention standards
• Ability to supervise staff and work effectively in a fast-paced, highly regulated environment
• Physical ability to stand for extended periods and lift up to [X] pounds

• Culinary degree or formal culinary training
• Experience in hospitals, skilled nursing facilities, or long-term care settings
• Familiarity with state and federal healthcare nutrition regulations
• Prior leadership or supervisory experience

• Healthcare food service environment with strict regulatory oversight
• May require early mornings, evenings, weekends, and holidays
• Exposure to heat, steam, commercial kitchen equipment, and cleaning chemicals