Executive Chef — Large-Volume Healthcare Kitchen

Compass Group USA; Pittsburg (KS); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/AD&D

Disability Insurance

Retirement Plan

Flexible Time Off

Holiday Time Off

Personal Leave

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

FSAs

Job summary

Morrison Healthcare, a Compass Group USA company, is seeking an Executive Chef to oversee kitchen operations for healthcare dining programs. You will ensure safety, sanitation, and compliance with corporate guidelines while directing menu development and food production for high-volume patient and café service.

The role requires strong culinary leadership, hands-on cooking, and the ability to train staff, manage inventories, and control costs in a healthcare setting.

Qualifications

• Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training.
• Strong knowledge of food safety, sanitation, and cost controls.

Responsibilities

• Plans regular and modified menus according to established guidelines.
• Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation.
• Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas.
• Maintains inventory of food and non-food supplies.
• Ensures compliance with health regulations and company safety policies.

Skills

Hands-on chef experience

High-volume operations

Staff training

Food safety and sanitation

Menu development

Education

B.S. Degree in Culinary Arts or related field

A.O.S. Degree in Culinary Arts or culinary certificate

Tools

Microsoft Office (Word, Excel, PowerPoint)

Job description

Morrison Healthcare, a Compass Group USA company, is seeking an Executive Chef to oversee kitchen operations for healthcare dining programs. You will ensure safety, sanitation, and compliance with corporate guidelines while directing menu development and food production for high-volume patient and café service.

The role requires strong culinary leadership, hands-on cooking, and the ability to train staff, manage inventories, and control costs in a healthcare setting.