Executive Chef - Healthcare Kitchen Leader, High-Volume Ops

Compass Group USA; Easton (MD); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Morrison Healthcare, a Compass Group USA company, oversees hospital dining and patient meal programs across the country. This role requires kitchen operations leadership to guide meal preparation in line with corporate guidelines.

You will train staff, plan menus, manage inventory, and ensure sanitation and cost controls in a high-volume environment. A strong background in culinary management and industry certifications is preferred.

Qualifications

• A.S. or equivalent experience.
• Three to five years of progressive culinary/kitchen management experience.
• Comprehensive knowledge of food trends, sanitation, cost controls, and presentation.
• Experienced with computers; MS Office, Outlook, e-mail and Internet.
• High-volume, complex foodservice operations experience; ServSafe certification is desirable.

Responsibilities

• Plans regular and modified menus according to established guidelines.
• Trains kitchen staff in food preparation, safe handling, and operation of equipment, food safety and sanitation.
• Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas.
• Maintains inventory of food and non-food supplies to stay within guidelines while ensuring availability.
• Complies with federal, state and local health and sanitation regulations and department sanitation procedures.

Skills

Culinary management

Food safety

MS Office

Leadership

Menu planning

Education

AS or equivalent

Tools

Microsoft Office

Job description

Morrison Healthcare, a Compass Group USA company, oversees hospital dining and patient meal programs across the country. This role requires kitchen operations leadership to guide meal preparation in line with corporate guidelines.

You will train staff, plan menus, manage inventory, and ensure sanitation and cost controls in a high-volume environment. A strong background in culinary management and industry certifications is preferred.