EXECUTIVE CHEF I

Compass Group•Sumter, SC

19d•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 a hands-on Executive Chef experienced in leading teams, developing food programs, and managing high-volume kitchens. While healthcare experience is a plus, it is not required. Candidates from restaurants, hotels, resorts, corporate dining, universities, catering, contract foodservice, or other high-volume culinary environments are encouraged to apply. This position offers an opportunity to transition culinary experience into the healthcare sector, expand leadership skills, and grow within a large foodservice company.

Requirements

5+ years of progressive culinary or kitchen leadership experience
Hands-on Executive Chef, Chef de Cuisine, Executive Sous Chef, or similar leadership experience
High-volume, complex foodservice experience strongly preferred
Restaurant, hotel, resort, corporate dining, university, catering, contract foodservice, and healthcare chefs encouraged to apply
Strong culinary fundamentals with knowledge of food quality, production, presentation, sanitation, and cost controls
Experience leading and developing culinary teams

Nice To Haves

Healthcare experience is a plus
Catering and large-scale production experience is a plus
Associate degree or equivalent culinary experience preferred
ServSafe certification preferred

Responsibilities

Lead daily kitchen operations and set the standard for food quality, presentation, safety, and sanitation
Develop and execute menus while maintaining recipe, portion, and production standards
Lead, train, mentor, and develop culinary team members
Stay hands-on in the kitchen and support the team during production and service
Manage food costs, inventory, purchasing, production, and waste
Drive high standards around food safety, sanitation, and workplace safety
Bring creativity and current food trends into the operation
Support catering, special events, and client satisfaction initiatives
Build a positive kitchen culture focused on teamwork, accountability, and great food