Executive Chef – Hospital Culinary Leader

Compass Group USA; Medford (OR); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/AD

Disability Insurance

Retirement Plan

Flexible Time Off

Holiday Time Off

Personal Leave

Employee Assistance Program

FSAs

Job summary

Morrison Healthcare, part of Compass Healthcare, seeks an Executive Chef for Providence Medford Hospital in Medford, OR. The role leads kitchen operations, menu development, and staff training in a high-volume, regulated health care setting.

The Executive Chef will ensure food safety, sanitation, and cost controls while delivering high-quality meals aligned with corporate standards and patient care goals.

Qualifications

• A.S. or equivalent experience.
• Three to five years of progressive culinary/kitchen management experience.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet.
• High volume, complex foodservice operations experience - highly desirable.
• ServSafe certified – highly desirable.

Responsibilities

• Oversee kitchen operations and direct meal preparation in line with corporate programs and guidelines.
• Plan regular and modified menus according to established guidelines.
• Train kitchen staff in food preparation, safe handling, and equipment operation.
• Establish and maintain cleaning and maintenance schedules for equipment, storage and work areas.
• Maintain inventory within guidelines while ensuring product availability as needed.

Skills

Menu planning

Staff training

Food safety

Culinary management

Computer literacy

Education

A.S. or equivalent experience

Tools

MS Office (Word, Excel, PowerPoint)

Job description

Morrison Healthcare, part of Compass Healthcare, seeks an Executive Chef for Providence Medford Hospital in Medford, OR. The role leads kitchen operations, menu development, and staff training in a high-volume, regulated health care setting.

The Executive Chef will ensure food safety, sanitation, and cost controls while delivering high-quality meals aligned with corporate standards and patient care goals.