High-Volume Healthcare Kitchen Executive

Compass Group USA; Richmond (VA); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

FSAs

Job summary

Morrison Healthcare, a Compass Group USA company, seeks an Executive Chef to lead kitchen operations, ensuring safety, quality, and compliant standards across patient and café dining. You will plan menus, supervise staff, and maintain inventory in a fast-paced healthcare setting.

The role requires hands-on leadership, strong culinary skills, and expertise in food safety, cost control, and menu execution across high-volume operations.

Qualifications

• 3–5 years of progressive culinary/kitchen management experience.
• Hands-on chef experience required.
• Knowledge of food cost controls, sanitation, and presentation.
• ServSafe certification is highly desirable.

Responsibilities

• Plan regular and modified menus per guidelines.
• Follow standardized recipes, portioning, and waste logs; ensure quality.
• Train kitchen staff on food prep, safety, and equipment use.
• Maintain cleaning and maintenance schedules for equipment and areas.
• Manage inventory to ensure product availability and cost control.
• Ensure compliance with health regulations and safety policies.

Skills

Kitchen management

Food safety

Menu planning

Leadership

Inventory control

Education

A.S. or equivalent experience

Tools

Microsoft Office

Job description

Morrison Healthcare, a Compass Group USA company, seeks an Executive Chef to lead kitchen operations, ensuring safety, quality, and compliant standards across patient and café dining. You will plan menus, supervise staff, and maintain inventory in a fast-paced healthcare setting.

The role requires hands-on leadership, strong culinary skills, and expertise in food safety, cost control, and menu execution across high-volume operations.