SR. EXECUTIVE CHEF
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 it leverages culinary, nutritional, and operational expertise to provide consistency and transform the healthcare experience.
Opportunities
We currently have Senior Executive Chef positions available in Gainesville, FL; Columbia, SC; and Charlotte, NC. These are exciting opportunities for chefs with backgrounds in healthcare, hotels, resorts, restaurants, corporate dining, higher education, catering, or other high-volume hospitality environments. Healthcare experience is not required. We're looking for strong culinary leaders who understand quality, consistency, cost controls, team development, and the guest experience.
Job summary
As a Senior Executive Chef, you will lead culinary operations across retail dining, patient and resident meals, catering, and special events. You'll oversee menu development, food production, purchasing, inventory, food costs, sanitation, and culinary team development. This is a hands-on leadership role for someone who enjoys building teams, raising culinary standards, introducing fresh ideas, and creating food that people are excited to experience.
Responsibilities
- Lead culinary operations across retail, patient dining, catering, and special events
- Develop creative, on-trend menus focused on quality, seasonality, wellness, and presentation
- Establish and maintain high culinary and food-safety standards
- Recruit, train, coach, and inspire the culinary team
- Build a positive, accountable, and hospitality-driven kitchen culture
- Manage purchasing, inventory, production, food costs, and waste
- Plan and execute catering events from concept through service
- Monitor operational performance and lead continuous improvements
- Partner with leadership and other departments to improve the overall dining experience
- Support sustainability and responsible sourcing initiatives
Requirements
- Three to five years of progressive culinary or kitchen-management experience
- Experience in healthcare, hotels, resorts, restaurants, corporate dining, higher education, catering, or another high-volume foodservice environment
- Strong leadership skills with a proven ability to develop and motivate teams
- Experience with menu development, purchasing, inventory, production, and food-cost controls
- Experience planning and executing catering events
- Strong knowledge of culinary trends, sanitation, quality, and presentation
- Ability to communicate effectively with clients, leadership, customers, and associates
- Proficiency with Microsoft Office, email, and other business technology
Qualifications
- Culinary degree or bachelor's degree in foodservice management or a related field preferred
- ServSafe certification required
Compensation
Salary: $100,000 - $125,000, with relocation assistance available.
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)