Senior Executive Chef | Lead High-Volume Healthcare Kitchen

Compass Healthcare

Little Rock (AR)

In loco

USD 100.000 - 115.000

Tempo pieno

14 giorni+

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Il tuo curriculum e una lettera di presentazione personalizzati, che corrispondono esattamente a ciò che sta cercando.

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Vantaggi offerti da questo lavoro

Relocation assistance
Full benefits
Growth potential with Morrison &-+

Descrizione del lavoro

Morrison Healthcare is seeking a Senior Executive Chef to lead a high-volume culinary operation in Macon, GA. This role reports to senior leadership and offers relocation assistance along with a competitive salary.

The successful candidate will lead people, raise culinary standards, control costs, and build a strong kitchen culture while ensuring top quality and safety across all dining channels.

Competenze

  • 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.

Mansioni

  • 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.

Conoscenze

Culinary leadership
High-volume foodservice
People leadership
Food cost & purchasing
Catering & events
ServSafe
Healthcare foodservice

Formazione

Culinary degree preferred

Descrizione del lavoro

Morrison Healthcare is seeking a Senior Executive Chef to lead a high-volume culinary operation in Macon, GA. This role reports to senior leadership and offers relocation assistance along with a competitive salary.

The successful candidate will lead people, raise culinary standards, control costs, and build a strong kitchen culture while ensuring top quality and safety across all dining channels.

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