Senior Executive Chef - Healthcare Culinary Leader

Compass Group, North America; Modesto (CA); On-site; USD 115,000 - 125,000; Full time

Benefits offered by this job

Relocation assistance

Competitive benefits

Paid time off

401(k)

Job summary

Morrison Healthcare is seeking a Senior Executive Chef to lead culinary operations for patient dining, retail, and catering at a major healthcare account in Gainesville, FL. This role offers the stability and growth opportunities of Compass Group, with relocation assistance and a strong leadership platform.

We are looking for a candidate with a culinary degree, healthcare or similar background, and proven leadership in menu development, cost control, and team development.

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.

Responsibilities

• Lead all culinary operations for patient dining, retail, and catering.
• Develop innovative, on-trend menus while maintaining the highest food quality and presentation standards.
• 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

Team development

Education

Culinary degree

ServSafe Certification

Job description

Morrison Healthcare is seeking a Senior Executive Chef to lead culinary operations for patient dining, retail, and catering at a major healthcare account in Gainesville, FL. This role offers the stability and growth opportunities of Compass Group, with relocation assistance and a strong leadership platform.

We are looking for a candidate with a culinary degree, healthcare or similar background, and proven leadership in menu development, cost control, and team development.