Executive Chef I — Lead Large-Scale Healthcare Kitchens

Compass Group USA; Texarkana (TX); On-site; USD 85,000 - 110,000; Full time

Benefits offered by this job

Retirement Plan

Health & Wellness

Discount Marketplace

Identify Theft Protection

Pet Insurance

Critical Illness Insurance

Disability Insurance

Commuter Benefits

FSAs

Legal Services

Job summary

Morrison Healthcare, a Compass Group company, seeks an Executive Chef I for Christus St. Michael in Texarkana, TX. The role leads kitchen operations, ensuring safety, quality, and adherence to corporate programs while guiding menus and nutrition standards for patients and staff.

You will train staff, manage inventory and food cost controls, and maintain sanitation and compliance with health regulations. Strong leadership, culinary expertise, and proficiency with MS Office are required.

Qualifications

• 5+ years of progressive culinary/kitchen management experience
• Hands-on chef experience
• High volume, complex foodservice operations
• Institutional and batch cooking experience
• Proficient with Microsoft Office applications
• ServSafe certification desired

Responsibilities

• Plans regular and modified menus according to guidelines
• Follows standardized recipes and portioning; maintains production worksheets and waste logs
• Trains kitchen staff in food preparation, safety, sanitation, and equipment operation
• Maintains cleaning and maintenance schedules for equipment and areas
• Manages inventory to stay within guidelines and ensure availability
• Decides on leftover food utilization within company guidelines
• Complies with health, safety regulations and audits
• Participates in department meetings and staff development

Skills

Culinary management

Batch cooking

Food cost controls

Leadership

Computer skills

Education

AS or equivalent

ServSafe certified

Tools

Microsoft Office

Job description

Morrison Healthcare, a Compass Group company, seeks an Executive Chef I for Christus St. Michael in Texarkana, TX. The role leads kitchen operations, ensuring safety, quality, and adherence to corporate programs while guiding menus and nutrition standards for patients and staff.

You will train staff, manage inventory and food cost controls, and maintain sanitation and compliance with health regulations. Strong leadership, culinary expertise, and proficiency with MS Office are required.