Senior Executive Chef - High-Volume Healthcare Kitchens

Compass Group, North America; Lansing (MI); On-site; USD 100,000 - 115,000; Full time

Benefits offered by this job

Relocation assistance

Full benefits

Growth opportunities

Job summary

Morrison Healthcare in Macon, GA is seeking a Senior Executive Chef to lead a high-volume culinary operation within a healthcare environment. You will raise culinary standards, control costs, mentor the kitchen team, and ensure safety and sanitation while delivering patients and diners exceptional meals.

The ideal candidate has 3–5+ years of progressive culinary leadership, healthcare or contract foodservice experience, and a culinary degree or ServSafe certification.

Qualifications

• 3-5+ years of progressive culinary leadership experience.
• High-volume foodservice experience.
• Strong people leadership and team development skills.
• Experience with food cost, purchasing, inventory, and production.
• Catering and special-event experience.
• Culinary degree preferred.
• ServSafe preferred.
• Healthcare or contract foodservice experience is a plus.

Responsibilities

• Lead, coach, and develop the culinary team
• Oversee food quality, production, presentation, and service
• Manage menus, purchasing, inventory, food cost, and waste
• Support retail, dining, catering, and special events
• Maintain strong sanitation and food safety standards
• Identify opportunities to improve quality, efficiency, and team performance

Skills

Culinary leadership

High-volume service

People leadership

Food cost & purchasing

Menu planning

Catering & events

Education

Culinary degree preferred

ServSafe certification preferred

Job description

Morrison Healthcare in Macon, GA is seeking a Senior Executive Chef to lead a high-volume culinary operation within a healthcare environment. You will raise culinary standards, control costs, mentor the kitchen team, and ensure safety and sanitation while delivering patients and diners exceptional meals.

The ideal candidate has 3–5+ years of progressive culinary leadership, healthcare or contract foodservice experience, and a culinary degree or ServSafe certification.