Healthcare Culinary Leader: Senior Executive Chef

Compass Healthcare; Houston (TX); On-site; USD 85,000 - 120,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/AD&D

Disability Insurance

Retirement Plan

Paid Parental Leave

Holiday Time Off

Personal Leave

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Morrison Healthcare, a Compass Healthcare company, is seeking a Senior Executive Chef to lead culinary operations across our unit. You will oversee menu development, inventory, purchasing, food cost controls and staff development to ensure safe and high-quality food production.

You will train and inspire the local culinary team, analyze performance trends, and maintain strong communication with customers while adhering to sanitation standards and brand guidelines.

Qualifications

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

Responsibilities

• Develops high culinary standards for our retail, board meals, dining and catering operations.
• Trains, develops and provides inspirational leadership to local culinary team.
• Leads Corporate Social Responsibility, food seasonality, health/wellness and high-quality culinary arts on campus.
• Analyzes ongoing performance and trends in the local operation and devises and leads improvements.
• Demonstrates a complete understanding of daily menu items and is able to explain them to customers accurately.

Skills

Culinary leadership

Menu planning

Food cost controls

Staff development

Communication

ServSafe Certification

Education

Culinary degree

Bachelor’s in Food Services Management

Tools

Microsoft Office

Email/Internet

Job description

Morrison Healthcare, a Compass Healthcare company, is seeking a Senior Executive Chef to lead culinary operations across our unit. You will oversee menu development, inventory, purchasing, food cost controls and staff development to ensure safe and high-quality food production.

You will train and inspire the local culinary team, analyze performance trends, and maintain strong communication with customers while adhering to sanitation standards and brand guidelines.