EXECUTIVE CHEF

Executive Chef For Healthcare Food & Nutrition 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.

As the Executive Chef for Healthcare Food & Nutrition Services, you will lead all culinary operations within a high-volume acute care hospital. This role oversees a unionized culinary team and is responsible for delivering exceptional food quality across patient dining, retail, and catering services. You will ensure strict adherence to safety and sanitation standards while supporting an innovative room servicestyle patient dining program.

Account Highlights

• $8.5M managed volume
• 244 average daily patient census
• Room service patient dining model
• 7 union FTE cooks
• $1.2M annual retail caf revenue

This is an outstanding opportunity for a hands-on, creative leader who excels in a fast-paced healthcare environment.

Key Responsibilities

• Develop and execute patient menus, including therapeutic diets, in alignment with clinical and nutritional standards
• Ensure consistency and quality through standardized recipes, portioning, and presentation guidelines
• Oversee daily production processes, including worksheets, waste tracking, and meal quality evaluation
• Lead, train, and mentor kitchen staff in culinary techniques, food safety, equipment use, and compliance standards
• Maintain sanitation protocols and preventive maintenance schedules for all kitchen areas and equipment
• Manage food and supply inventory within budget, ensuring appropriate levels for patient, retail, and catering operations
• Make sound decisions regarding food utilization and waste reduction while adhering to company guidelines
• Ensure compliance with all regulatory requirements through internal, third-party, and health department audits
• Promote a culture of safety through policy adherence, incident management, and corrective action planning
• Participate in team meetings, staff development, and ongoing professional education
• Drive culinary innovation and support new program initiatives across all service areas

Preferred Qualifications

• Associate degree in Culinary Arts, Hospitality, or related field (or equivalent experience)
• 5+ years of progressive culinary leadership experience, preferably in high-volume or healthcare environments
• Expertise in batch cooking, large-scale production, and catering operations
• Proven hands-on leadership style with strong team development skills
• Flexibility to work evenings, weekends, and holidays as needed
• Strong knowledge of food safety, sanitation, cost controls, and industry trends
• Experience in complex foodservice settings (healthcare experience strongly preferred)
• Proficiency in Microsoft Office (Word, Excel, PowerPoint), Outlook, and general computer applications
• Demonstrated commitment to patient and customer satisfaction initiatives
• ServSafe certification preferred (or ability to obtain shortly after hire)