EXECUTIVE CHEF

Compass Group•Providence, RI

27d•$75,000 - $77,500

About The Position

Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices® wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members.Job Summary Facility Size: 220 BedsAverage Census: 100 Position Overview:The Executive Chef is responsible for leading all kitchen operations within a healthcare environment, ensuring the delivery of high-quality meals that meet corporate standards and regulatory requirements. This role oversees 7 production cooks and maintains strict compliance with health and safety guidelines.

Requirements

Education: Associate’s degree or equivalent experience.
Experience: 3–5 years of progressive culinary or kitchen management experience.
Expertise: Comprehensive knowledge of food and catering trends, quality standards, production, sanitation, cost controls, and presentation.
Technical Skills: Proficient in Microsoft Office Suite (Word, Excel, PowerPoint), Outlook, and Internet applications.

Nice To Haves

Extensive catering experience
High-volume, complex foodservice operations experience
ServSafe certification

Responsibilities

Menu Planning: Design and implement regular and modified menus in accordance with nutritional and regulatory standards.
Team Leadership & Training: Coach and train kitchen staff on food preparation, safe handling, equipment operation, and sanitation practices.
Sanitation & Maintenance: Develop and enforce cleaning and maintenance schedules for all equipment, storage areas, and workspaces.
Inventory & Cost Control: Manage food and supply inventories to meet budgetary guidelines while ensuring product availability.
Regulatory Compliance: Ensure adherence to federal, state, and local health regulations and departmental sanitation procedures.
Additional Duties: Perform other tasks as needed to support efficient kitchen operations.