EXECUTIVE CHEF III - Huntsville, TX

Compass Group•Huntsville, TX

9d•Onsite

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. Job Summary The Executive Cheff III will be responsible for overseeing kitchen operations, directing the preparation of meals in accordance with corporate programs and guidelines at Huntville Memorial Hospital.

Requirements

A.S. or equivalent experience
Three to five years of progressive culinary/kitchen management experience
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet

Nice To Haves

Extensive catering experience a plus
High volume, complex foodservice operations experience - highly desirable
ServSafe certified – highly desirable

Responsibilities

Plans regular and modified menus according to established guidelines
Trains kitchen staff in food preparation, safe handling, and 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
Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
Complies with federal, state and local health and sanitation regulations and department sanitation procedures
Performs other duties as assigned