DIRECTOR OF CULINARY - NY / CT

Director Of Culinary Services

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 cafs 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.

We are seeking an experienced Director of Culinary Services to oversee culinary operations across five healthcare locations within a large health system, supporting approximately $70 million in managed volume. This executive-level role provides strategic leadership for patient dining, retail, catering, and hospitality programs while ensuring exceptional food quality, financial performance, and guest satisfaction.

Preferred location: Connecticut (Hartford, Danbury, or Norwalk) or the NYC/Hudson Valley region.

Key Responsibilities:

• Provide leadership for culinary operations across five healthcare locations.
• Drive menu innovation, food quality, patient experience, and hospitality excellence.
• Lead and develop culinary teams while establishing high culinary standards.
• Oversee food costs, purchasing, inventory management, and operational performance.
• Ensure compliance with food safety, sanitation, and regulatory standards.
• Partner with operational and executive leaders to achieve system-wide goals.

Qualifications:

• Culinary Arts degree required.
• Certified Executive Chef (CEC) strongly preferred.
• Significant culinary leadership experience in healthcare, hospitality, hotels, resorts, or large-scale food service operations.
• Proven success managing large, multi-site culinary programs.
• Strong expertise in food quality, menu development, financial management, and team leadership.
• ServSafe Certification preferred.

This role is ideal for a visionary culinary leader who brings a high level of culinary expertise, operational excellence, and a passion for elevating the dining experience in healthcare.