Executive Chef - High-Volume Healthcare Dining

Compass Healthcare; Portland (OR); On-site; USD 95,000 - 110,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Morrison Healthcare, a Compass Healthcare company, is seeking an Executive Chef to oversee all culinary functions for a dining account in the United States. You will lead a team of associates and ensure safety and sanitation standards across the account.

You will manage cost controls, plan and create menus, purchase and manage inventory, and rollout new culinary programs in collaboration with marketing and the culinary team.

Qualifications

• Preferred qualifications include a culinary degree and several years of leadership in culinary management.
• Experience with cost controls and managing high-volume catering operations.
• Ability to plan and create menus, procure inventory, and implement culinary programs across accounts.

Responsibilities

• Oversee all culinary functions for the dining account.
• Manage and lead a team of associates; supervise safety and sanitation across the account.
• Maintain cost controls and monitor expenditures for the account.
• Plan and create menus; purchase and manage inventory; rollout new culinary programs with marketing and culinary teams.

Skills

Leadership

Cost control

High-volume catering

Team management

Education

Culinary degree preferred

Job description

Morrison Healthcare, a Compass Healthcare company, is seeking an Executive Chef to oversee all culinary functions for a dining account in the United States. You will lead a team of associates and ensure safety and sanitation standards across the account.

You will manage cost controls, plan and create menus, purchase and manage inventory, and rollout new culinary programs in collaboration with marketing and the culinary team.