Floating Executive Chef: Lead Healthcare Kitchens

Compass Group USA; Phoenix (AZ); On-site; USD 75,000 - 95,000; Full time

Benefits offered by this job

Relocation assistance

Job summary

Morrison Healthcare is seeking a hands-on Floating Executive Chef to lead culinary operations across the Florida region, with Orlando-area base. The role emphasizes strong leadership, menu execution, and cost control in high-volume settings.

You will develop and coach culinary teams, ensure food safety and quality, manage inventory and compliance, and partner with account leaders to elevate the dining experience across accounts.

Qualifications

• Five or more years of progressive culinary and kitchen management experience.
• Strong hands-on cooking skills with ability to lead and motivate a team.
• Experience in high-volume, complex foodservice operations including batch cooking.
• Solid knowledge of food cost controls, production planning, sanitation and presentation.
• Creativity and understanding of current food and catering trends.
• Associate degree or equivalent experience; ServSafe preferred.

Responsibilities

• Lead kitchen operations with focus on great food and a safe, organized workplace.
• Plan and execute menus while maintaining recipes, portions and presentation standards.
• Stay hands-on with production and coach your team to deliver quality at every meal.
• Train and develop associates in culinary techniques, equipment use, food safety, and sanitation.
• Manage inventory, purchasing, production, and waste to control costs and efficiency.
• Maintain audit readiness and compliance with company standards and health regulations.
• Partner with account leaders to improve the dining experience across accounts.

Skills

Hands-on cooking

Team leadership

High-volume cooking

Food cost controls

Food safety

Catering knowledge

MS Office proficiency

Education

Associate degree or equivalent experience

Tools

ServSafe certification

Job description

Morrison Healthcare is seeking a hands-on Floating Executive Chef to lead culinary operations across the Florida region, with Orlando-area base. The role emphasizes strong leadership, menu execution, and cost control in high-volume settings.

You will develop and coach culinary teams, ensure food safety and quality, manage inventory and compliance, and partner with account leaders to elevate the dining experience across accounts.