Executive Chef | High-Volume Healthcare Culinary Leader

Compass Healthcare; Texarkana (TX); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Retirement Plan

Health benefits

Discount Marketplace

Pet Insurance

Job summary

Morrison Healthcare is hiring an Executive Chef to lead hospital dining operations in a fast-paced environment. You will oversee kitchen staff, ensure sanitary conditions and compliance with corporate programs and guidelines, and direct meal preparation to deliver high-quality, nutritious meals to patients and staff.

Ideal candidates have 5+ years in kitchen management, strong culinary skills, and a proven ability to manage food costs while maintaining quality.

Qualifications

• A.S. or equivalent experience in culinary arts.
• 5+ years of progressive kitchen management in high-volume settings.
• Extensive catering experience is a plus.
• Strong knowledge of food cost controls and quality standards.
• Hands-on leadership with safety and sanitation focus.
• Proficiency with Microsoft Office suite.

Responsibilities

• Oversee kitchen operations and ensure sanitary, compliant work environment.
• Prepare or direct meals per corporate programs and guidelines.
• Plan menus using established guidelines and standardized recipes.
• Train staff in food prep, safety, and equipment operation.
• Maintain cleaning schedules and inventory to meet needs.
• Support client satisfaction programs and partner with teams.

Skills

Kitchen management

Culinary expertise

Hands-on chef

Food cost controls

Microsoft Office

Education

AS or equivalent experience

Tools

Microsoft Office

Job description

Morrison Healthcare is hiring an Executive Chef to lead hospital dining operations in a fast-paced environment. You will oversee kitchen staff, ensure sanitary conditions and compliance with corporate programs and guidelines, and direct meal preparation to deliver high-quality, nutritious meals to patients and staff.

Ideal candidates have 5+ years in kitchen management, strong culinary skills, and a proven ability to manage food costs while maintaining quality.