Executive Chef

Salary: $75,000.00 - $80,000.00 Job Summary We are seeking an Executive Chef to join our Morrison Healthcare team and lead culinary operations within a healthcare setting in Anniston, AL . On this role you will oversee kitchen operations while maintaining a safe and sanitary work environment for the staff, prepare or direct the preparation of meals in accordance with corporate programs and guidelines, and provide energetic, entrepreneurial leadership. Key Responsibilities Plan regular and modified menus according to established guidelines. Follow standardized recipes, portioning, and presentation standards; complete and utilize daily production worksheets and waste log sheets; taste completed meals to ensure quality. Train kitchen staff in food preparation, safe handling, operation of equipment, food safety, and sanitation based on Company and regulatory standards. Establish and maintain cleaning and maintenance schedules for equipment, storage, and work areas; ensure that kitchen staff follows and completes schedules as assigned. Maintain inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed. Make all decisions regarding utilization of leftover food products staying within Company guidelines for such products. Comply with federal, state, and local health and sanitation regulations and department sanitation procedures, as evidenced through local health department and third‑party audits. Follow facility, department, and Company safety policies and procedures to include occurrence reporting. Participate and attend departmental meetings, staff development, and professional programs, as appropriate. Preferred Qualifications A.S. or equivalent experience. Minimum of 3 to 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training. Extensive catering experience (a plus). High‑volume, complex food‑service operations experience (highly desirable). Institutional and batch cooking experience. Hands‑on chef experience (a must). Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation. Must be experienced with computers, including Microsoft Office (Word, Excel, PowerPoint), Outlook, e‑mail, and the Internet. ServSafe certified (highly desirable). #J-18808-Ljbffr