CORPORATE EXECUTIVE CHEF - MIDATLANTIC

Compass Group•Philadelphia, PA

8d•$100,000 - $125,000

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. Working as a Corporate Executive Chef , you will have the opportunity to access the latest trends in culinary and foodservice management. With our resources and your expertise as an Executive Chef, you will be valued as you go through your day making a difference to our patients and customers. IDEAL LOCATION FOR THIS POSITION IS PHILLY TO NYC AREA. $100 - $125K, + BONUS POTENTIAL

Requirements

Minimum of five years of progressive BOH food service management experience required
Minimum of two years BOH food service management experience in a multi-unit setting required
Minimum of three years healthcare experience depending upon formal degree and training, highly desirable
Minimum of three years P&L experience in management capacity
Expert knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume
Must be hands-on manager
85% travel required
Must be experienced with computers to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
Must be willing to participate in patient/resident satisfaction programs/activities
ServSafe certified required

Nice To Haves

Bachelor’s Degree in Culinary Arts or Associates degree in Culinary Arts Degree with seven years progressive food service management experience. Extensive experience may be substituted for a degree
CEC (Certified Executive Chef) preferred
Certified Dietary Manager (CDM) certification desirable

Responsibilities

Develops and implements operational plans and systems to ensure that all contractual obligations are met
Assists in implementing corporate and regional programs based on Company and Regulatory standards
Develops and effectively communicates strategies for improving customer (Patient and Retail) satisfaction
Provides training programs to ensure consistent, high quality food at the facility
Develops Culinary Support Team within Region
Provides on-going training to Regional Directors of Operations in the area of food quality, presentation and purchasing compliance
Assists in roll-out of new products or programs as required
Provides direction to Region Team to assure compliance with all Company purchasing programs and initiatives
Completes all daily, weekly or monthly reports as outlined in the corporate policies and procedures on a timely basis meeting all prescribed deadline
Visits units and completes reports in a timely manner (within 7 business days of actual unit visit)
Manages budget in a fiscally responsible manner
Participates in Patient Visitation rounds with facility management team during each site visit
Performs other duties that may be assigned