Senior Executive Chef — Healthcare Culinary Leader

Compass Group USA; Houston (TX); On-site; USD 90,000 - 120,000; 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 is seeking a Senior Executive Chef to lead culinary operations in a healthcare unit, ensuring on-trend, safe and sanitary food production while overseeing menu development, inventory, purchasing and food cost controls.

You will manage staff and develop local culinary teams, while driving excellence in dining and catering across the unit with strong leadership and collaboration with hospital partners.

Qualifications

• Culinary degree or equivalent preferred with leadership experience.
• Experience in menu development, cost controls and inventory management.
• Strong communication and staff development abilities.

Responsibilities

• Develops high culinary standards for 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 campus cuisine.
• Analyzes ongoing performance and trends in the local operation and drives improvements.
• Explains daily menu items to customers accurately.

Skills

Culinary leadership

Menu development

Inventory management

Purchasing

Food cost controls

Staff management

Staff development

Communications with stakeholders

Education

Bachelor's Degree in Food Services Technology/Management or related field

Culinary degree preferred

Tools

Microsoft Office

Email

Internet

Job description

Morrison Healthcare is seeking a Senior Executive Chef to lead culinary operations in a healthcare unit, ensuring on-trend, safe and sanitary food production while overseeing menu development, inventory, purchasing and food cost controls.

You will manage staff and develop local culinary teams, while driving excellence in dining and catering across the unit with strong leadership and collaboration with hospital partners.