SR EXECUTIVE CHEF

Compass Group•Orange City, 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 for patients and in their cafés to advance healing and healthful missions. 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 over 600 million meals annually. This position is located in Orange City, FL and requires the candidate to live or be open to relocating to the area. The purpose of this job is to lead culinary operations in all areas of a unit, ensuring on-trend, efficient, safe, and sanitary food production. Responsibilities include menu development, inventory, purchasing, food cost controls, and staff management and development.

Requirements

Three to five years of progressive culinary or kitchen management experience, depending upon formal degree or training
Experience with planning and managing catering events from a culinary perspective
Strong leadership skills and desire to work with an industry leader
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Proficient computer skills (Microsoft Office, Email and the Internet)
Ability to communicate on various levels including management, departmental, customer and associate

Nice To Haves

Culinary degree preferred
Bachelor's Degree in Food Services Technology/Management/or related field preferred
ServSafe® Certification

Responsibilities

Develops high culinary standards for our retail, board meals, dining and catering operations
Trains, develops and provides inspirational leadership to local culinary team
Leads Corporate Social Responsibility, food seasonality, health/wellness and high-quality culinary arts on campus
Analyzes ongoing performance and trends in the local operation and devises and leads improvements
Demonstrates a complete understanding of daily menu items and is able to explain them to customers accurately