Executive Chef: Show Kitchen Leader & Budget Expert

Compass Group USA; Whitemarsh Township (PA); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/AD&D

Disability Insurance

Retirement Plan

Flexible Time Off

Holiday Time Off

Job summary

Morrison Living, a member of Compass Group USA, seeks an inspirational Executive Chef to lead daily kitchen operations, recruit, train, and develop onsite staff while delivering show‑quality meals and maintaining safety standards. The role focuses on controlling monthly budgets, food and labor costs, and ensuring client satisfaction.

You will drive menu development with seasonal ingredients, supervise cooks, and foster a culture of exceptional hospitality and teamwork.

Qualifications

• A.S. or equivalent experience is required.
• Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training.
• Experience with high-volume, complex foodservice operations is highly desirable.

Responsibilities

• Lead daily culinary production ensuring food quality and presentation.
• Oversee safety, sanitation, and regulatory compliance.
• Develop menus and specials using seasonal ingredients.
• Manage budgeting, forecasting, and labor costs to meet objectives.
• Supervise and mentor cooks and staff, setting performance standards.
• Collaborate with clients to ensure resident and client satisfaction.
• Monitor food inventory, purchasing, and cost controls.

Skills

Hands-on chef experience

Food safety & sanitation

Culinary/kitchen management

Menu development guidance

MS Office proficiency

Education

A.S. or equivalent experience

Tools

Microsoft Office (Word, Excel, PowerPoint)

Job description

Morrison Living, a member of Compass Group USA, seeks an inspirational Executive Chef to lead daily kitchen operations, recruit, train, and develop onsite staff while delivering show‑quality meals and maintaining safety standards. The role focuses on controlling monthly budgets, food and labor costs, and ensuring client satisfaction.

You will drive menu development with seasonal ingredients, supervise cooks, and foster a culture of exceptional hospitality and teamwork.