Executive Chef – Healthcare Kitchen Leader

Compass Group, North America; Jackson (MS); On-site; USD 75,000 - 90,000; Full time

Benefits offered by this job

Relocation assistance

Medical

Dental

Vision

Retirement Plan

Paid Parental Leave

Job summary

Morrison Healthcare in Charleston, SC is seeking an Executive Chef to lead daily kitchen operations, develop the team and deliver meals that make a difference for patients, guests and hospital staff. You’ll oversee food quality, production, purchasing and safety while bringing fresh ideas and strong leadership to the kitchen.

You will plan menus, train staff, manage costs and ensure compliance with sanitation standards.

Qualifications

• Five or more years of progressive culinary and kitchen management experience.
• Strong tenure with demonstrated growth in responsibility.
• Hands-on cooking skills and leadership of a culinary team.
• Experience in high-volume, complex foodservice operations.
• Institutional and batch cooking experience preferred.
• Strong knowledge of food production, sanitation, presentation and cost controls.

Responsibilities

• Lead kitchen operations, ensuring food quality, presentation and service consistency.
• Plan regular and modified menus meeting guidelines and dietary needs.
• Train and coach staff on cooking techniques, food handling and sanitation.
• Manage inventory, purchasing, portions and waste to control costs.
• Use production sheets and waste logs to maintain organization and efficiency.
• Maintain cleaning and equipment schedules and readiness for inspections.
• Partner with leadership to improve operations and client satisfaction.

Skills

Culinary leadership

Kitchen management

Food safety

High-volume cooking

Staff training

Education

Associate degree in culinary arts

Tools

Microsoft Office

Email/computer tools

Job description

Morrison Healthcare in Charleston, SC is seeking an Executive Chef to lead daily kitchen operations, develop the team and deliver meals that make a difference for patients, guests and hospital staff. You’ll oversee food quality, production, purchasing and safety while bringing fresh ideas and strong leadership to the kitchen.

You will plan menus, train staff, manage costs and ensure compliance with sanitation standards.