BENCH EXECUTIVE CHEF I

Compass Group•Augusta, GA

19h•Onsite

About The Position

Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services, serving over 1,000 hospitals and healthcare systems nationwide. With over 31,000 associates, Morrison focuses on creating personalized dining experiences for patients and in their cafés to support the healing and health missions of their clients. The company has a long-standing history of serving major health systems and utilizes culinary, nutritional, and operational expertise to enhance the healthcare experience. Morrison has been recognized as one of Modern Healthcare’s Best Places to Work and a Top 125/APEX Award Training Organization. The company employs over 1,600 registered dietitians and 1,200 executive chefs, serving more than 600 million meals annually. This position is eligible for an Employee Referral Bonus. If you know someone qualified for this role, they can be referred through PeopleHub. For Employee Referral guidelines, FAQs, and the Compass Employee Referral Policy, email [email protected]. Job Summary: Executive Chef – Supporting Augusta and Surrounding Areas Bring your culinary talent and leadership to Morrison Healthcare, supporting operations in Augusta and the surrounding areas. As Executive Chef, you’ll lead kitchen teams, create quality meals, and keep busy operations running smoothly. This is a hands-on opportunity for a chef who enjoys developing people, takes pride in every plate, and knows how to balance creativity with consistent execution. You’ll oversee food production, safety, inventory, and cost controls while delivering a dining experience that makes a difference.

Requirements

Associate degree in a related field or equivalent experience.
Five or more years of progressive culinary and kitchen management experience, depending on education and training.
Strong hands-on cooking skills and experience leading kitchen teams.
Experience in high-volume, complex food service operations.
Experience with batch cooking and large-scale meal production.
Catering experience a plus.
Strong knowledge of food trends, menu development, presentation, food safety, and cost controls.
Ability to organize production, manage inventory, and maintain quality during busy service.
Proficiency with Microsoft Office, including Word, Excel, PowerPoint, and Outlook.
Commitment to excellent service and client satisfaction.
ServSafe certification highly desirable.

Responsibilities

Lead daily kitchen operations, ensuring meals meet standards for taste, quality, presentation, and consistency.
Plan regular and modified menus that follow established guidelines and meet the needs of those we serve.
Guide teams in recipe execution, portion control, batch cooking, and production planning.
Taste completed meals, review production records, and track waste to improve quality and control costs.
Train and develop kitchen staff in cooking techniques, equipment use, safe food handling, and sanitation.
Manage food and supply inventory to keep kitchens prepared while staying within budget.
Use leftover products safely and effectively within company guidelines.
Maintain cleaning and equipment maintenance schedules for kitchens, storage, and work areas.
Ensure compliance with health regulations, audit standards, and company safety procedures.
Build strong working relationships and participate in client satisfaction initiatives, team meetings, and professional development.