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 culinary operations within a fast-paced healthcare environment. This role ensures the delivery of high-quality, nutritious meals that meet patient dietary needs, retail expectations, and regulatory standards. The Executive Chef oversees menu development, food production, staff training, and operational efficiency while maintaining compliance with all healthcare and food safety guidelines.

Location: 50-Bed Acute Care Hospital with Retail Café Team Size: 19 FTEs

Key Responsibilities:

• Lead daily kitchen operations, ensuring safe, efficient, and high-quality meal production for patients, staff, and retail services
• Develop and execute regular and therapeutic menus in alignment with clinical guidelines, patient needs, and company standards
• Train and mentor culinary team members on food preparation techniques, safety protocols, sanitation practices, and proper equipment use
• Ensure strict adherence to federal, state, and local health regulations, including healthcare-specific sanitation and infection prevention standards
• Establish and maintain cleaning, sanitation, and preventative maintenance schedules for kitchen equipment, storage areas, and workspaces
• Manage food and supply inventory to control costs while maintaining appropriate stock levels to support uninterrupted service
• Collaborate with clinical and nutrition teams to support patient satisfaction and dietary compliance
• Monitor food quality, presentation, and portion control to uphold high standards across patient and retail dining experiences
• Support catering and special events within the hospital as needed
• Perform additional duties as assigned to support operational success

Qualifications:

• Associate degree in Culinary Arts or equivalent experience preferred
• 3–5 years of progressive culinary leadership experience, ideally in healthcare or high-volume foodservice environments
• Strong knowledge of therapeutic diets, food safety, sanitation, and regulatory compliance in a healthcare setting
• Proven ability to manage food costs, inventory, and production while maintaining quality standards
• Experience with high-volume, complex foodservice operations required; healthcare experience highly preferred
• Catering experience is a plus
• Proficiency with Microsoft Office (Word, Excel, PowerPoint), Outlook, and general computer applications
• ServSafe certification strongly preferred

Key Attributes:

• Strong leadership and team development skills
• Commitment to patient satisfaction and quality outcomes
• Ability to thrive in a fast-paced, highly regulated environment
• Detail-oriented with strong organizational and problem-solving skills