Executive Chef - Hands-On, High-Volume Healthcare Kitchen

Compass Group USA; Geigers Crossing (KY); On-site; USD 90,000 - 115,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Holiday Time Off

Job summary

Morrison Healthcare, a Compass Group USA company, is seeking an Executive Chef to oversee kitchen operations across clinical dining services. You will lead menu development, ensure safety standards, and drive quality and cost controls aligned with corporate guidelines in a high-volume environment.

Ideal candidates have 5+ years in culinary/kitchen management, hands-on leadership, familiarity with Microsoft Office, and ServSafe certification.

Qualifications

• A.S. or equivalent experience.
• 5+ years progressive culinary/kitchen management experience.
• High volume, complex foodservice operations experience.
• Hands-on chef experience.
• Knowledge of food trends, sanitation, and cost controls.
• Proficient with computers (Word, Excel, PowerPoint, Outlook).
• ServSafe certification is highly desirable.

Responsibilities

• Plans regular and modified menus according to guidelines.
• Adheres to recipes, portions, and presentation standards; uses production worksheets and waste logs.
• Trains kitchen staff in food preparation, safety, and sanitation.
• Maintains cleaning and maintenance schedules for equipment and areas.
• Manages inventory and ensures availability of products.
• Decides on utilization of leftovers within company guidelines.
• Complies with health and safety regulations and audits.
• Participates in departmental meetings and professional development.

Skills

Culinary/kitchen management

Menu planning

Food safety

Staff training

Microsoft Office

ServSafe

Education

A.S. or equivalent experience

Tools

Microsoft Office Suite

Job description

Morrison Healthcare, a Compass Group USA company, is seeking an Executive Chef to oversee kitchen operations across clinical dining services. You will lead menu development, ensure safety standards, and drive quality and cost controls aligned with corporate guidelines in a high-volume environment.

Ideal candidates have 5+ years in culinary/kitchen management, hands-on leadership, familiarity with Microsoft Office, and ServSafe certification.