Healthcare Campus Executive Chef: Menu Innovation & Team Leadership

Compass Healthcare; Atlanta (GA); On-site; USD 88,000 - 98,000; 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

Shopper Program

Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

FSAs

Job summary

Morrison Healthcare, a Compass Healthcare company, is seeking a Senior Executive Chef to lead culinary operations for hospital and campus dining. You will develop menus, manage inventory and food costs, and mentor the local culinary team.

Responsibilities include setting high culinary standards for retail and catering, training staff, and driving food quality, safety, and guest satisfaction across sites.

Qualifications

• Culinary degree preferred and related management experience.
• Bachelor’s in Food Services Technology/Management or related field preferred.
• Three to five years of progressive culinary or kitchen management experience.
• Experience planning and managing catering events from a culinary perspective.

Responsibilities

• Develop high culinary standards for retail, board meals, dining, and catering operations.
• Train, develop, and inspire the local culinary team.
• Lead CSR, seasonality, health initiatives, and campus culinary arts.
• Analyze performance and lead improvements for local operations.
• Explain daily menu items accurately to customers.

Skills

Leadership

Communication

Customer service

Education

Culinary degree

Bachelor's in Food Services Management or related

Tools

Microsoft Office

Email

Internet

Job description

Morrison Healthcare, a Compass Healthcare company, is seeking a Senior Executive Chef to lead culinary operations for hospital and campus dining. You will develop menus, manage inventory and food costs, and mentor the local culinary team.

Responsibilities include setting high culinary standards for retail and catering, training staff, and driving food quality, safety, and guest satisfaction across sites.