Senior Executive Chef: Healthcare Dining Leader

Compass Healthcare; Chandler (AZ); On-site; USD 115,000 - 125,000; Full time

Benefits offered by this job

Relocation assistance

Competitive benefits and 401(k)

Paid time off

Job summary

Compass Group is seeking a Senior Executive Chef for Morrison Healthcare in Gainesville, FL. The role leads all culinary operations across patient dining, retail, and catering, with a base salary of $115,000–$125,000 per year and relocation assistance.

The successful candidate will develop innovative menus, supervise a culinary team, and manage food costs while upholding safety and quality standards within a healthcare foodservice environment.

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.
• Culinary degree preferred.

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

Executive leadership

Menu development

Culinary leadership

Financial management

Leadership

ServSafe certification

Education

Culinary degree

Job description

Compass Group is seeking a Senior Executive Chef for Morrison Healthcare in Gainesville, FL. The role leads all culinary operations across patient dining, retail, and catering, with a base salary of $115,000–$125,000 per year and relocation assistance.

The successful candidate will develop innovative menus, supervise a culinary team, and manage food costs while upholding safety and quality standards within a healthcare foodservice environment.