Executive Chef: High-Volume Healthcare Kitchens

Compass Healthcare; Red Wing (MN); On-site; USD 75,000 - 85,000; Full time

Job summary

Morrison Healthcare, a Compass Healthcare company, is seeking an Executive Chef to oversee kitchen operations across Mayo Clinic locations including Red Wing, Lake City, Cannon Falls, Austin and Albert Lea. You will lead culinary teams, ensure safety and sanitation, and translate corporate programs into daily menus to support patient and staff dining.

This hands-on leadership role requires 5+ years of kitchen management, catering experience, and strong knowledge of cost controls and food trends.

Qualifications

• AS or equivalent experience required.
• 5+ years of progressive culinary/kitchen management.
• Extensive catering experience is a plus.
• Experience in high-volume, complex foodservice operations.
• Hands-on chef experience is required.
• Knowledge of food/catering trends, quality, sanitation, and cost controls.
• Proficiency with Microsoft Office applications.

Responsibilities

• Plans regular and modified menus per guidelines.
• Follows recipes, portioning and presentation standards; uses production worksheets.
• Trains kitchen staff on food prep, safety, and sanitation.
• Maintains cleaning and maintenance schedules for equipment and areas.
• Maintains inventory within guidelines and ensures availability.
• Decides utilization of leftover food per company guidelines.
• Complies with health, safety regulations and audits.
• Participates in departmental meetings and staff development.

Skills

Hands-on chef

Food safety

Computer skills

ServSafe

Kitchen management

Catering experience

High volume

Menu planning

Leadership

Education

A.S. or equivalent

Tools

Microsoft Office

Job description

Morrison Healthcare, a Compass Healthcare company, is seeking an Executive Chef to oversee kitchen operations across Mayo Clinic locations including Red Wing, Lake City, Cannon Falls, Austin and Albert Lea. You will lead culinary teams, ensure safety and sanitation, and translate corporate programs into daily menus to support patient and staff dining.

This hands-on leadership role requires 5+ years of kitchen management, catering experience, and strong knowledge of cost controls and food trends.