Healthcare Kitchen Executive Chef

Compass Group USA; Towson (MD); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Holiday Time Off (varies by site/state

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Morrison Healthcare, a Compass Group USA company, is seeking an Executive Chef to oversee kitchen operations, ensure safety, and direct meal preparation in line with corporate programs and guidelines. This role requires entrepreneurial culinary leadership and hands-on management.

You will plan menus, train staff, manage inventory, and uphold quality, sanitation, and cost controls across a large, high-volume healthcare operation; opportunities for growth and impact nationwide.

Qualifications

• Minimum three to five years of progressive culinary/kitchen management experience.
• Strong knowledge of food safety and sanitation standards.
• Proficient with Microsoft Office tools (Word, Excel, PowerPoint).
• ServSafe certification is desirable.

Responsibilities

• Plans regular and modified menus according to established guidelines.
• Adheres to standardized recipes, portioning and presentation standards.
• Trains kitchen staff in food preparation and safety procedures.
• Sets cleaning and maintenance schedules for equipment and areas.
• Maintains inventory to ensure availability of products.
• Manages leftovers according to company guidelines.
• Complies with health and sanitation regulations and audits.
• Participates in departmental meetings and staff development.

Skills

Hands-on chef experience

Food trends knowledge

Food cost controls

Presentation skills

MS Office proficiency

Education

AS or equivalent

Job description

Morrison Healthcare, a Compass Group USA company, is seeking an Executive Chef to oversee kitchen operations, ensure safety, and direct meal preparation in line with corporate programs and guidelines. This role requires entrepreneurial culinary leadership and hands-on management.

You will plan menus, train staff, manage inventory, and uphold quality, sanitation, and cost controls across a large, high-volume healthcare operation; opportunities for growth and impact nationwide.