Executive Chef

Morrison Healthcare; Atlanta (GA); On-site; USD 90,000 - 120,000; Full time

Job summary

Morrison Healthcare is seeking an experienced Executive Chef to lead a fast-paced, high-volume kitchen. This hands-on role focuses on developing people, elevating food quality, and delivering memorable dining experiences across healthcare operations.

You will manage daily kitchen operations, menu development, cost controls, sanitation and staff training, while partnering with operational leaders to improve the customer experience and ensure compliance with health standards.

Qualifications

• 5+ years in progressive culinary or kitchen management.
• Hands-on leadership in high-volume foodservice.
• Experience in training and developing teams.
• Knowledge of sanitation, cost controls, and presentation.

Responsibilities

• Lead daily kitchen operations and develop a strong culinary team.
• Create and execute regular and modified menus.
• Maintain high standards for quality, flavor, and presentation.
• Train kitchen staff on prep, equipment, and safety.
• Manage food costs, inventory, purchasing, and waste.
• Oversee high-volume production and catering.
• Ensure cleaning and maintenance schedules.
• Ensure compliance with health and regulatory standards.
• Collaborate with leaders to improve customer experience.
• Bring new ideas and culinary trends to the operation.
• Foster a positive kitchen culture focused on teamwork.

Skills

Executive leadership

High-volume kitchen

Menu development

Food cost control

Staff training

Food safety

Inventory management

Scheduling

Catering experience

Kitchen tech

Education

Culinary degree

Tools

Microsoft Office

Job description

EXECUTIVE CHEF – LEAD, CREATE AND MAKE AN IMPACT

Are you an experienced culinary leader ready for a new challenge? We are looking for a hands-on Executive Chef who can lead a team, elevate food quality and bring fresh ideas to a high-volume operation.

Healthcare experience is not required. We welcome chefs from hotels, resorts, restaurants, country clubs, universities, corporate dining, catering, convention centers and other high-volume culinary environments.

This is an excellent opportunity for an energetic, entrepreneurial chef who enjoys developing people, creating memorable food experiences and running a safe, efficient kitchen.

WHAT YOU’LL DO

• Lead daily kitchen operations and develop a strong culinary team
• Create and execute regular and modified menus
• Maintain high standards for food quality, flavor, presentation and consistency
• Train and coach kitchen staff on preparation, equipment, food safety and sanitation
• Manage food costs, inventory, purchasing, production and waste
• Oversee high-volume production and catering operations
• Establish cleaning and equipment-maintenance schedules
• Ensure compliance with company, health department and regulatory standards
• Partner with operational leaders to improve the customer experience
• Bring new ideas, culinary trends and creative solutions to the operation
• Build a positive kitchen culture focused on teamwork, accountability and growth

WHAT WE’RE LOOKING FOR

• 5+ years of progressive culinary or kitchen-management experience
• Hands-on leadership experience in a high-volume foodservice environment
• Experience leading, training and developing culinary teams
• Strong knowledge of food production, presentation, sanitation and cost controls
• Catering, banquet or large-scale production experience is a plus
• Experience with inventory, purchasing, scheduling and labor management
• Comfortable using Microsoft Office, email and basic kitchen-management technology
• Culinary degree preferred but not required; equivalent experience will be considered
• ServSafe certification preferred

If you are a talented chef from the restaurant, hotel, resort, catering or hospitality world and want to take your leadership career to the next level, we want to hear from you.