Executive Chef

Morrison Healthcare is seeking a highly motivated and experienced Executive Chef to lead a dynamic team in a fast-paced healthcare environment. Reporting to the [Reporting Manager Title, if available], this position oversees all culinary operations for an 11 million annual managed volume acute care healthcare food service dining account.

About Morrison Healthcare: Morrison Healthcare, a leading national food and nutrition services company, serves over 600 hospitals and healthcare systems. Known for its socially responsible practices and exceptional guest experiences, Morrison Healthcare leverages the Mindful Choices® wellness and sustainability platform to positively impact patient well-being and contribute to a healthier America through the Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative.

• Key Responsibilities:
• Manage cost controls and expenditures for the assigned account.
• Develop and implement menus for patient dining and retail cafes.
• Manage and oversee inventory, including purchasing.
• Launch new culinary programs in collaboration with marketing and culinary teams.
• Manage and lead a team of associates, ensuring safety and sanitation standards are met.

Qualifications:

• Culinary degree preferred.
• 3-5 years of culinary management experience.
• Extensive high-volume production and catering experience required.
• Proven experience in managing cost controls.
• A strong desire to learn and grow within a top-notch foodservice company.

Salary: $73,500 - $85,000 per year, commensurate with experience.

Pay Grade: 15

• Medical, Dental, and Vision Insurance.
• Life Insurance and AD & Disability Insurance.
• Retirement Plan.
• Flexible Paid Time Off.
• Holiday Time Off.
• Associate Shopping Program.
• Health and Wellness Programs.
• Discount Marketplace.
• Identity Theft Protection.
• Pet Insurance.
• Commuter Benefits.
• Employee Assistance Program.
• Flexible Spending Accounts (FSAs).

• Culinary degree preferred.
• Three to five years of culinary management experience.
• High volume production and catering experience.
• Experience managing cost controls.
• Desire to learn and grow within the foodservice industry.