Executive Chef - High-Volume Healthcare Dining Leader

Compass Group, North America; Everett (WA); On-site; USD 88,000 - 95,000; 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 is seeking an Executive Chef to oversee kitchen operations, ensuring safety, quality, and efficiency in a high-volume setting. You will direct meal preparation in line with corporate guidelines and lead a culinary team to deliver exceptional services for patients and staff.

The role emphasizes menu planning, staff training, and adherence to sanitation standards, with opportunities to drive innovation and cost controls within a national healthcare foodservice program.

Qualifications

• 5+ years of progressive culinary/kitchen management experience relevant to high-volume operations.
• Hands-on chef leadership with strong food safety and sanitation knowledge.
• Proficiency in Microsoft Office and digital record-keeping.
• ServSafe certification is highly desirable.

Responsibilities

• Oversee kitchen operations and ensure safe, sanitary work environment.
• Prepare or direct preparation of meals per corporate guidelines.
• Plan regular and modified menus following guidelines.
• Train staff in food preparation, safety, and equipment operation.
• Maintain cleaning, maintenance, and inventory schedules.

Skills

Culinary/kitchen management

Hands-on chef

Catering experience

Food safety and sanitation

Computers, MS Office

Education

A.S. or equivalent experience

Tools

Microsoft Office

Job description

Morrison Healthcare is seeking an Executive Chef to oversee kitchen operations, ensuring safety, quality, and efficiency in a high-volume setting. You will direct meal preparation in line with corporate guidelines and lead a culinary team to deliver exceptional services for patients and staff.

The role emphasizes menu planning, staff training, and adherence to sanitation standards, with opportunities to drive innovation and cost controls within a national healthcare foodservice program.