EXECUTIVE CHEF I

Compass Group•Tampa, FL

1d•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 to support 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 role is for an Executive Chef who is a proven culinary leader from a restaurant, hotel, resort, catering, corporate dining, or high-volume foodservice operation. Healthcare experience is not required. The ideal candidate is a hands-on culinary leader capable of managing a kitchen, developing a team, controlling costs, and delivering high-quality food in a stable, purpose-driven environment.

Requirements

Associate degree or equivalent culinary experience
Five or more years of progressive culinary or kitchen leadership experience
Previous Executive Chef, Chef de Cuisine, Executive Sous Chef, or high-volume culinary management experience
A hands-on leader who is comfortable working alongside the team
Experience managing food costs, inventory, production, sanitation, and presentation
Basic experience with Microsoft Office, Outlook, and email

Nice To Haves

High-volume, complex foodservice experience strongly preferred
Catering and large-batch cooking experience is a plus
Strong communication, leadership, and organizational skills
ServSafe certification is highly preferred

Responsibilities

Lead daily kitchen operations and set the standard for food quality, presentation, safety, and sanitation
Create and execute regular and modified menus within established guidelines
Train, coach, and develop the culinary team
Ensure recipes, portions, production records, and waste logs are completed accurately
Taste and inspect meals to maintain consistent quality
Manage food and supply inventory while controlling costs and reducing waste
Oversee kitchen equipment, storage areas, cleaning schedules, and preventive maintenance
Ensure compliance with company standards and all local, state, and federal health regulations
Partner with operations and client leadership to improve satisfaction and the overall dining experience
Stay current on culinary and catering trends and bring fresh ideas to the operation