Executive Chef - Healthcare Dining Leader

Compass Group, North America; Ashland (KY); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Parental Leave

Holiday Time Off

Job summary

Morrison Healthcare in the United States seeks an Executive Chef to oversee kitchen operations, ensuring safety and sanitation while directing meal preparation per corporate programs. This energetic culinary leader will drive quality and consistency in a high-volume setting.

The role emphasizes hands-on leadership, menu planning, staff training, and adherence to health standards, with opportunities to contribute to patient and client satisfaction initiatives.

Qualifications

• A.S. or equivalent experience.
• 5+ years of progressive culinary/kitchen management experience.
• Extensive catering experience a plus.
• High volume, complex foodservice operations experience.
• Institutional and batch cooking experiences.
• Hands-on chef experience a must.
• Knowledge of food trends, quality, sanitation, cost controls and presentation.
• Experience with computers; MS Office suite.

Responsibilities

• Plans regular and modified menus according to guidelines.
• Follows standardized recipes, portions, and presentation standards.
• Trains kitchen staff in food prep, safety, and sanitation.
• Maintains cleaning and maintenance schedules for equipment and areas.
• Maintains inventory within guidelines to ensure supply availability.
• Decides on leftover food utilization per guidelines.
• Complies with health and sanitation regulations and audits.
• Follows safety policies and participates in safety programs.
• Attends departmental meetings and staff development.

Skills

Culinary leadership

Kitchen management

Food safety

Microsoft Office

Client satisfaction programs

ServSafe certified

Education

A.S. or equivalent experience

Tools

Microsoft Office

Job description

Morrison Healthcare in the United States seeks an Executive Chef to oversee kitchen operations, ensuring safety and sanitation while directing meal preparation per corporate programs. This energetic culinary leader will drive quality and consistency in a high-volume setting.

The role emphasizes hands-on leadership, menu planning, staff training, and adherence to health standards, with opportunities to contribute to patient and client satisfaction initiatives.