Executive Chef – Lead, High-Volume Healthcare Kitchen

Compass Group USA; Nashville (TN); On-site; USD 75,000 - 90,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance

Disability Insurance

Retirement Plan

Flexible Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

Associate Shopping Program

Health & Wellness Programs

Discount Marketplace

ID Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

FSAs

Job summary

Morrison Healthcare is seeking an Executive Chef for the Orlando area to lead kitchen operations, develop a strong team, and deliver meals that impact patient and guest experiences. This hands-on leadership role welcomes culinary backgrounds from restaurants, hotels, or catering; healthcare experience is not required.

Responsibilities include planning menus (including modified diets), coaching staff in cooking techniques and safety, and managing inventory, costs, and waste in a high-volume

Qualifications

• 3–5 years of progressive culinary or kitchen management experience.
• Strong hands-on cooking and team leadership skills.
• Experience in high-volume foodservice; catering experience is a plus.
• Knowledge of production planning, food cost controls, and sanitation.
• Culinary degree or equivalent experience.
• Working knowledge of Microsoft Office and email.
• ServSafe certification preferred.

Responsibilities

• Lead daily kitchen operations with a focus on flavor, quality, and presentation.
• Plan and execute menus, including modified diets, following established guidelines.
• Coach and train your team in cooking techniques, food safety, and service standards.
• Manage ordering, inventory, food costs, portions, and waste.
• Maintain a clean, safe, organized kitchen and ensure audit readiness.

Skills

Hands-on cooking

Team leadership

High-volume foodservice

Culinary management

Education

Culinary degree

Tools

Microsoft Office

Job description

Morrison Healthcare is seeking an Executive Chef for the Orlando area to lead kitchen operations, develop a strong team, and deliver meals that impact patient and guest experiences. This hands-on leadership role welcomes culinary backgrounds from restaurants, hotels, or catering; healthcare experience is not required.

Responsibilities include planning menus (including modified diets), coaching staff in cooking techniques and safety, and managing inventory, costs, and waste in a high-volume