BENCH EXECUTIVE CHEF I

Compass Group•Charleston, SC

5d•$75,000 - $90,000•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 advance healing and health. The company has a long history of serving major health systems and leverages culinary, nutritional, and operational expertise. Morrison has been recognized as a Best Place to Work and a Top 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. The role requires a hands-on chef with solid tenure, clear career progression, and a proven track record of leading teams and delivering quality food. Candidates must reside in or be willing to relocate to Charleston, SC, with relocation assistance available. As Executive Chef, you will lead daily kitchen operations, develop your team, and deliver meals that impact patients, guests, and hospital staff. You will oversee food quality, production, purchasing, and safety, bringing fresh ideas and strong leadership to the kitchen.

Requirements

Five or more years of progressive culinary and kitchen management experience.
Solid tenure in previous roles with demonstrated growth in responsibility.
Hands-on cooking skills and experience leading a culinary team.
Experience in high-volume, complex foodservice operations.
Institutional and batch cooking experience preferred.
Strong knowledge of food production, sanitation, presentation and cost controls.
Catering experience a plus.
Associate degree in culinary arts or equivalent experience.
Comfortable using Microsoft Office, email and computer-based tools.
ServSafe certification highly desirable.

Responsibilities

Lead kitchen operations, keeping food quality, presentation and service consistent.
Plan regular and modified menus that meet established guidelines and dietary needs.
Train and coach staff on cooking techniques, food handling, equipment use and sanitation.
Manage inventory, purchasing, portion sizes and waste to control costs.
Use production sheets and waste logs to keep the kitchen organized and efficient.
Maintain cleaning and equipment schedules and ensure readiness for inspections.
Partner with the foodservice leadership team to improve operations and client satisfaction.