EXECUTIVE CHEF III

About the role

Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services, 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 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.

Love leading a kitchen and ready for a more predictable schedule? Bring your experience in restaurants, hotels, resorts, catering, or other foodservice operations to Morrison Healthcare. Healthcare experience is not required—we're looking for strong culinary skills, leadership, and a passion for serving great food. Enjoy a Monday–Friday schedule, typically 7 a.m.–4 p.m., with very few weekends, while building your career with a company that offers opportunities to grow. In this role, you'll oversee daily kitchen operations, lead and develop your team, and deliver fresh, flavorful meals that make a difference in someone's day. You'll bring the same attention to quality, presentation, and hospitality that guests expect in any great dining experience.

Responsibilities

• Lead daily kitchen operations, keeping food quality, service, safety, and teamwork front and center.
• Plan and execute regular and modified menus using established recipes and guidelines.
• Coach and train kitchen staff in food preparation, equipment use, presentation, and sanitation.
• Manage inventory, ordering, production, and food waste to control costs and keep the kitchen running smoothly.
• Maintain clean, organized kitchens, storage areas, and equipment.
• Uphold company standards and all applicable food safety and sanitation requirements.
• Support catering and special functions as needed.

Requirements

• Three to five years of progressive culinary or kitchen management experience.
• An associate degree or equivalent professional experience.
• Strong leadership skills and the ability to motivate, teach, and develop a team.
• Knowledge of food trends, production, presentation, sanitation, and food cost controls.
• Strong organization, communication, and computer skills, including Microsoft Office and Outlook.
• Catering and high-volume foodservice experience are a plus.
• ServSafe certification is highly desirable.

Benefits

• Medical
• Dental
• Vision
• Life Insurance / AD&D
• Disability Insurance
• Retirement Plan
• Flexible Time Off
• Paid Parental Leave
• Holiday Time Off (varies by site/state)
• Personal Leave
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet Insurance
• Commuter Benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)

Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws.

Schedule

Monday–Friday, typically 7 a.m.–4 p.m., with very few weekends.

Req ID: 1582801