Healthcare Executive Chef - Lead High-Volume Patient Dining

Compass Group USA; West Palm Beach (FL); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Medical insurance

Vision insurance

Life Insurance

Retirement plan

Paid time off

Employee discounts

Wellness programs

Job summary

Morrison Healthcare, a Compass Group USA company, seeks an Healthcare Executive Chef to oversee hospital kitchen operations in the West Palm Beach area. You will direct meal preparation, training, and safety programs in a high-volume setting.

Ideal candidates bring 5+ years of progressive culinary management, strong food safety knowledge, and familiarity with cost controls, sanitation, and quality standards to deliver patient and staff meals that meet corporate guidelines.

Qualifications

• Hands-on chef with strong leadership in a hospital/healthcare setting preferred.
• Experience managing kitchen operations, menus, and quality standards.
• Proven ability to control costs, optimize production, and maintain high sanitation levels.

Responsibilities

• Oversee kitchen operations and ensure safe, sanitary work environment.
• Prepare or direct preparation of meals per corporate programs and guidelines.
• Train staff in food preparation, equipment use, and safety procedures.
• Maintain cleaning schedules for equipment, storage, and work areas.
• Manage inventory to ensure product availability within guidelines.
• Ensure compliance with health regulations and audits.

Skills

Hands-on chef experience

Kitchen management

High volume foodservice

Food safety knowledge

Culinary excellence

Education

A.S. or equivalent experience

Tools

Microsoft Office

Outlook

Excel

Word

Job description

Morrison Healthcare, a Compass Group USA company, seeks an Healthcare Executive Chef to oversee hospital kitchen operations in the West Palm Beach area. You will direct meal preparation, training, and safety programs in a high-volume setting.

Ideal candidates bring 5+ years of progressive culinary management, strong food safety knowledge, and familiarity with cost controls, sanitation, and quality standards to deliver patient and staff meals that meet corporate guidelines.