EXECUTIVE CHEF

Executive Chef

Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals and healthcare systems across the country. With more than 31,000 associates nationwide, Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafés to advance the healing and healthful missions of its clients. Morrison has been serving some of the nation's largest health systems for more than 70 years, and it leverages culinary, nutritional, and operational expertise to provide consistency and transform the healthcare experience. Since 2012, Morrison has been recognized as one of Modern Healthcare's Best Places to Work and Training Magazine has named it a Top 125/APEX Award Training Organization. Morrison has more than 1,600 registered dietitians and 1,200 executive chefs, and serves more than 600M meals annually.

The Executive Chef is responsible for leading all back-of-house culinary operations for a high-volume acute care hospital. This role oversees food production for patient dining, retail dining services, and catering functions while ensuring compliance with healthcare nutrition standards, food safety regulations, and company guidelines. The position manages approximately $3.6M in annual volume, including $450K in retail sales, and provides leadership for a team of 5 culinary associates supporting hot food production, cold preparation, and bedside patient meal delivery services.

Key Responsibilities:

• Direct and oversee daily food production operations for patient dining, retail café services, and hospital catering events, ensuring exceptional food quality, consistency, and presentation.
• Develop and execute regular, therapeutic, and modified patient menus in collaboration with Clinical Nutrition and Food Service leadership, following regulatory and organizational standards.
• Lead, coach, and develop culinary staff in food preparation techniques, patient meal service excellence, equipment operation, food safety, infection prevention, and sanitation protocols.
• Partner with Food & Nutrition Services leadership to support bedside patient meal delivery programs, enhancing patient satisfaction and service recovery initiatives.
• Ensure compliance with all federal, state, local, Joint Commission, and organizational food safety and sanitation requirements.
• Establish and maintain preventive maintenance, cleaning, and sanitation schedules for kitchen equipment, production areas, warewashing, and storage locations.
• Manage food and supply inventories, ordering practices, and cost controls to meet budget expectations while maintaining adequate product availability.
• Monitor food costs, labor productivity, waste reduction, and operational efficiencies to achieve financial and operational goals.
• Ensure adherence to standardized recipes, production systems, quality assurance programs, and healthcare dining best practices.
• Support retail dining initiatives through menu innovation, merchandising, and production planning to drive guest satisfaction and retail revenue growth.
• Perform other duties as assigned.

Qualifications:

• Associate degree in Culinary Arts, Hospitality Management, Foodservice Management, or equivalent combination of education and experience.
• Minimum of 3 to 5 years of progressive culinary leadership experience, preferably within an acute care hospital, healthcare, or other high-volume foodservice environment.
• Demonstrated experience managing patient feeding programs, retail foodservice operations, and large-scale food production.
• Strong knowledge of healthcare foodservice regulations, therapeutic diets, food safety practices, sanitation standards, and quality assurance programs.
• Proven ability to manage food costs, inventory controls, labor productivity, and budget performance.
• Experience leading and developing culinary teams in a fast-paced, complex environment.
• Proficient with Microsoft Office applications including Word, Excel, Outlook, and PowerPoint.
• ServSafe Manager Certification preferred.
• Experience with room service, bedside patient dining, or patient meal delivery systems strongly preferred.
• High-volume healthcare foodservice experience highly desirable.