CORPORATE EXECUTIVE CHEF - NOTHERN CALIFORNIA

Compass Group USA Inc•Sunnyvale, CA

47d•$115,000 - $125,000

About The Position

Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Corporate Executive Chef Territory: Northern California & Pacific Northwest Location Requirement: Must reside within a 4-hour drive of San Francisco, CA - Salary 115K - 125K + bonus potential + car + relocation assistance Morrison Healthcare, a sector of Compass Group and the nation's top healthcare foodservice provider, is seeking a Corporate Executive Chef to support our operations in Northern California and the Pacific Northwest. This is a high-impact leadership role for a passionate culinary professional who wants to make a difference in the lives of patients, caregivers, and communities. As a Corporate Executive Chef, you'll work closely with our Regional Directors of Operations and culinary teams to drive innovation, ensure food quality and consistency, and lead training and development across multiple accounts. You'll be joining a company committed to safety, sustainability, and delivering the highest standards in healthcare hospitality.

Requirements

Minimum 5 years of progressive back-of-house (BOH) management experience.
At least 2 years of multi-unit BOH leadership experience required.
3+ years of P&L responsibility in a management role.
Strong knowledge of culinary trends, food safety, cost control, and sanitation standards.
Hands-on leader with a collaborative and service-oriented approach.
Proficient in Microsoft Office Suite (Word, Excel, PowerPoint), Outlook, and general internet use.
ServSafe certification required
Willingness to travel up to 85%.

Nice To Haves

Bachelor's or Associate degree in Culinary Arts OR equivalent experience.
3+ years of healthcare foodservice experience strongly preferred.
Certified Executive Chef (CEC) preferred.
CDM certification a plus.

Responsibilities

Develop and implement operational strategies to meet client and company goals.
Support regional and corporate programs in compliance with company and regulatory standards.
Drive culinary excellence and enhance the overall patient and retail dining experience.
Lead training programs to ensure consistent, high-quality food production across accounts.
Build and develop a regional Culinary Support Team.
Train and mentor Regional Directors of Operations on food quality, presentation, and compliance.
Lead new product and program rollouts across the territory.
Ensure compliance with Compass purchasing programs and culinary standards.
Complete reports and unit visit documentation accurately and on time.
Conduct on-site visits, including patient rounding with hospital leadership.
Manage budget responsibilities in alignment with company financial goals.
Participate in and support patient/resident satisfaction initiatives.
Perform additional duties as assigned.