CHEF MANAGER

Compass Group•Plymouth, MA

4d•$60,000 - $62,000

About The Position

Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals and healthcare systems across the country. With more than 31,000 associates nationwide, Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafés to advance the healing and healthful missions of its clients. Morrison has been serving some of the nation’s largest health systems for more than 70 years, and it leverages culinary, nutritional, and operational expertise to provide consistency and transform the healthcare experience. Since 2012, Morrison has been recognized as one of Modern Healthcare’s Best Places to Work and Training Magazine has named it a Top 125/APEX Award Training Organization. Morrison has more than 1,600 registered dietitians and 1,200 executive chefs, and serves more than 600M meals annually.Job Summary This is an excellent opportunity to join a strong and growing organization in healthcare food service. We are seeking a growth‑minded Chef Manager to support our expanding operations. In this role, you will oversee the full culinary and food service program for a 112‑census facility with 4 patient units, ensuring high-quality service, strong patient satisfaction, and operational excellence.

Requirements

Working knowledge of HACCP and food safety standards
At least three years of culinary management experience in healthcare, contract foodservice, fine dining, or a high‑volume restaurant, with proven inventory and purchasing control
Broad knowledge of current food and catering trends, with an emphasis on quality, production, sanitation, food cost management, and presentation

Nice To Haves

Experience with exposition-style cooking
P&L and contract‑managed service experience preferred
ServSafe certification is a plus

Responsibilities

Lead all culinary operations, including inventory management, ordering, and receiving
Manage overall food service operations with an understanding of P&L accountability; contract‑managed service experience is a plus
Develop menus and oversee cost controls, purchasing, and inventory, with an emphasis on sourcing and utilizing local products
Demonstrate a strong commitment to sustainability and responsible food practices