Healthcare Executive Chef: Patient Dining & Menu Innovation

Compass Healthcare; Little Rock (AR); On-site; USD 115,000 - 125,000; Full time

Benefits offered by this job

Relocation assistance

Competitive benefits and 401(k)

Paid time off

Career growth with leading healthcare;

Job summary

Morrison Healthcare in Gainesville, FL, is seeking a Senior Executive Chef to lead all culinary operations for patient dining, retail, and catering. The role reports to Systems Director of Operations and offers a base salary of $115,000–$125,000 with relocation assistance.

You will recruit and develop a high-performing culinary team, manage food cost, procurement, and ensure compliance with safety standards, while driving guest satisfaction.

Qualifications

• 3+ years of Executive Chef or senior culinary leadership experience.
• Experience in healthcare, hotels, country clubs, restaurants, higher education, or contract foodservice.
• Strong leadership, menu development, catering, and financial management experience.
• ServSafe Certification preferred.

Responsibilities

• Lead all culinary operations for patient dining, retail, and catering.
• Develop innovative, on-trend menus while maintaining high quality and presentation.
• Recruit, coach, and develop a high-performing culinary team.
• Manage food cost, purchasing, inventory, and kitchen financial performance.
• Ensure compliance with food safety, sanitation, and regulatory standards.
• Drive culinary excellence, operational efficiency, and guest satisfaction.

Skills

Leadership

Menu development

Catering

Financial management

Executive chef experience

Healthcare/foodservice experience

ServSafe Certification

Education

Culinary degree preferred

Job description

Morrison Healthcare in Gainesville, FL, is seeking a Senior Executive Chef to lead all culinary operations for patient dining, retail, and catering. The role reports to Systems Director of Operations and offers a base salary of $115,000–$125,000 with relocation assistance.

You will recruit and develop a high-performing culinary team, manage food cost, procurement, and ensure compliance with safety standards, while driving guest satisfaction.