EXECUTIVE CHEF II

Compass Group•Kingsport, TN

6d•$56,500 - $58,000•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 for patients and in their cafés to advance healing and health. Morrison has been serving major health systems for over 70 years, utilizing culinary, nutritional, and operational expertise. It has been recognized as one of Modern Healthcare’s Best Places to Work and a Top 125/APEX Award Training Organization. Morrison employs over 1,600 registered dietitians and 1,200 executive chefs, serving more than 600 million meals annually. This role oversees kitchen operations, ensuring a safe and sanitary work environment. The Executive Chef prepares or directs the preparation of meals according to corporate programs and guidelines. This is an opportunity for an energetic, entrepreneurial Culinary professional.

Requirements

Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training.
Extensive catering experience a plus.
High volume, complex foodservice operations experience - highly desirable.
Institutional and batch cooking experiences.
Hands-on chef experience a must.
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet.

Nice To Haves

A.S. or equivalent experience.
ServSafe certified - highly desirable.

Responsibilities

Plans regular and modified menus according to established guidelines.
Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality.
Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards.
Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned.
Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed.
Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products.
Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits.
Follows facility, department, and Company safety policies and procedures to include occurrence reporting.
Participates and attends departmental meetings, staff development, and professional programs, as appropriate.