Executive Chef - Lead High-Volume Healthcare Kitchens

Compass Group USA; Orlando (FL); On-site; USD 85,000 - 120,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance

Disability Insurance

Retirement Plan

Flexible Time Off

Holiday Time Off

Personal Leave

Employee Discounts

Wellness Programs

Discount Marketplace

Identity Protection

Pet Insurance

EAP

Job summary

Morrison Healthcare is seeking an Executive Chef to lead kitchen operations across Florida accounts from an Orlando base. You will plan and execute menus, oversee recipe standards, and coach a culinary team to deliver consistent, high-quality meals while maintaining safety and cost controls.

Travel across the Florida region is expected to support sites as needed. The role demands hands-on leadership, strong food cost knowledge, and a track record of high-volume kitchen management in a healthcare

Qualifications

• Minimum five years in progressive culinary leadership roles.
• Experience in high-volume healthcare or catering operations is preferred.
• Strong knowledge of food cost controls and sanitation standards.

Responsibilities

• Lead kitchen operations focusing on quality, safety, and efficiency.
• Plan menus, manage recipes, portions, and presentation standards.
• Remain hands-on with production and coaching the culinary team.
• Train staff in culinary techniques, equipment use, and sanitation.
• Manage inventory, purchasing, production, and waste to control costs.
• Ensure audit readiness and compliance with health regulations.
• Collaborate with account leaders to deliver exceptional dining experiences.

Skills

Leadership

Culinary Skills

High-Volume

Food Safety

Cost Control

Menu Planning

Team Coaching

Batch Cooking

Equipment Knowledge

Education

Associate degree

Tools

Microsoft Office

Outlook

Job description

Morrison Healthcare is seeking an Executive Chef to lead kitchen operations across Florida accounts from an Orlando base. You will plan and execute menus, oversee recipe standards, and coach a culinary team to deliver consistent, high-quality meals while maintaining safety and cost controls.

Travel across the Florida region is expected to support sites as needed. The role demands hands-on leadership, strong food cost knowledge, and a track record of high-volume kitchen management in a healthcare