Healthcare Catering Chef — Menu & Events Lead

Compass Group, North America; Ashland (KY); On-site; USD 50,000 - 55,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Flexible Spending Accounts

Job summary

Morrison Healthcare in Ashland, KY, a Compass Healthcare company, is seeking a Chef to deliver culinary leadership and exceptional client service across patient dining and catering programs. You will help manage scheduling, assist in menu development, and support cost controls while leading a high-energy kitchen team.

The role requires hands-on food production, experience in large-scale operations, and strong knowledge of food safety.

Qualifications

• 1 to 3 years of culinary management experience.
• Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
• Hands-on chef experience is required.
• Extensive catering experience is preferred.
• High volume batch cooking and complex food service operations experience is preferred.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• ServSafe Certification is preferred.
• Computer skills and knowledge of MS Office products including Excel.

Responsibilities

• Provides frontline culinary resources and support.
• Assists with food cost control, menu planning, purchasing, and ensures food quality guidelines are followed.
• Assists with planning and creating menus.
• Produces and executes catering events.
• Rolls out new culinary programs in conjunction with marketing and culinary team.
• Assists with managing cost controls and control expenditures for the account.
• Performs other duties as assigned.

Skills

Culinary management

Hands-on chef

Menu planning

Cost control

Scheduling

Education

Associate’s degree in Culinary Arts

Job description

Morrison Healthcare in Ashland, KY, a Compass Healthcare company, is seeking a Chef to deliver culinary leadership and exceptional client service across patient dining and catering programs. You will help manage scheduling, assist in menu development, and support cost controls while leading a high-energy kitchen team.

The role requires hands-on food production, experience in large-scale operations, and strong knowledge of food safety.