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 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 in a healthcare setting, you will lead all kitchen operations while ensuring a safe, sanitary environment for staff and patients. You will oversee meal preparation in alignment with corporate programs, nutritional standards, and regulatory guidelines. This is an excellent opportunity for a dynamic culinary professional with strong leadership skills and healthcare experience.

Key Responsibilities

• Menu Planning: Develop and implement regular and modified menus according to established nutritional and regulatory guidelines.
• Recipe & Quality Control: Follow standardized recipes, portioning, and presentation standards; utilize daily production worksheets and waste logs; taste meals to ensure quality.
• Staff Training & Leadership: Train kitchen staff on food preparation, safe handling, equipment operation, and sanitation practices based on company and healthcare standards.
• Sanitation & Maintenance: Establish and enforce cleaning and maintenance schedules for equipment, storage, and work areas; ensure compliance by kitchen staff.
• Inventory Management: Maintain food and non-food supply inventory within budget guidelines while ensuring product availability.
• Food Utilization: Make decisions regarding leftover food products in accordance with company guidelines.
• Regulatory Compliance: Comply with federal, state, and local health regulations and sanitation procedures; maintain audit readiness for health department and third-party inspections.
• Safety & Reporting: Follow facility and company safety policies, including occurrence reporting.
• Professional Development: Participate in departmental meetings, staff development, and client satisfaction programs.

Preferred Qualifications

• Education: Associate's degree or equivalent experience.
• Experience: Minimum 3 years as an Executive Chef, with at least 5+ years of progressive culinary/kitchen management experience.
• Healthcare Experience: Previous experience in healthcare food service required.
• Skills & Expertise:
  • Hands-on chef experience
  • Institutional and batch cooking experience
  • Extensive catering experience (a plus)
  • High-volume, complex foodservice operations experience
  • Comprehensive knowledge of food and catering trends, quality standards, production, sanitation, cost controls, and presentation
• Technical Skills: Proficient in Microsoft Office Suite (Word, Excel, PowerPoint), Outlook, and Internet applications.
• Certifications: ServSafe certification highly desirable.