Executive Chef

Company Description Morrison Healthcare is a leading foodservice company exclusively dedicated to healthcare, using the power of food to enhance patient care and transform the overall healthcare experience. With more than 1,400 registered dietitians, 300 executive chefs, and 21,000 team members, the company serves over 800 hospitals across the United States. Team members join a mission-driven culture focused on touching lives, promoting healing, and improving well-being through food. Morrison Healthcare invests in its people through comprehensive benefits, professional development, and recognition programs. The organization has been repeatedly honored as a top workplace by Modern Healthcare, Becker’s, Glassdoor, and other respected industry and business publications. Role Description This is a full-time, on-site Executive Chef role located in the United States. The Executive Chef leads all culinary operations, including menu planning, recipe development, and ensuring that food quality, presentation, and nutritional standards meet Morrison Healthcare and client expectations. This role oversees kitchen staff scheduling, training, and performance, fostering a safe, inclusive, and high-performing work environment. The Executive Chef collaborates closely with dietitians, clinical teams, and foodservice management to align menus with patient needs, regulatory requirements, and client goals. Daily responsibilities include managing inventory and ordering, controlling food and labor costs, maintaining sanitation and food safety standards, and supporting special events or initiatives that enhance the patient and guest experience. Qualifications Strong culinary skills, including menu development, large-scale food production, and high-volume kitchen management in a healthcare, hospitality, or institutional setting. Proficiency in kitchen operations such as inventory management, cost control, food safety, sanitation standards, and adherence to regulatory and accreditation requirements. Demonstrated leadership abilities in supervising, coaching, and developing diverse culinary teams, with a focus on collaboration, accountability, and a respectful workplace. Excellent organizational, time management, and problem-solving skills, with the ability to manage multiple priorities and adapt to changing needs in a fast-paced environment. Strong communication skills to partner effectively with clinical teams, clients, and staff, and to support patient- and guest-focused service standards. Culinary degree or formal culinary training preferred; relevant experience as an Executive Chef or Sous Chef in healthcare or large-scale foodservice strongly desired. ServSafe or equivalent food safety certification required or ability to obtain within a defined timeframe; knowledge of therapeutic diets and nutrition guidelines is a plus. Commitment to Morrison Healthcare’s mission of using the power of food to promote healing, patient satisfaction, and overall well-being. #J-18808-Ljbffr Morrison Healthcare