Executive Chef

Compass Group•Marshfield, WI

17h•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 support the healing and healthful missions of its clients. With over 70 years of experience serving major health systems, Morrison combines culinary, nutritional, and operational expertise to deliver consistent quality and transform the healthcare experience. Morrison has been recognized as one of Modern Healthcare’s Best Places to Work since 2012 and named a Top 125/APEX Award Training Organization by Training Magazine. The company employs over 1,600 registered dietitians and 1,200 executive chefs, serving more than 600 million meals annually. As an Executive Chef, you will be responsible for overseeing kitchen operations, ensuring a safe and sanitary work environment, and preparing or directing the preparation of meals in accordance with corporate programs and guidelines. This role is ideal for an energetic, entrepreneurial Culinary professional.

Requirements

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
Must be willing to participate in client satisfaction programs/activities

Nice To Haves

A.S. or equivalent experience
5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training
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 follow and complete schedules as assigned.
Maintains inventory of food and non-food supplies to stay within established guidelines while assuring necessary product availability.
Makes decisions regarding the utilization of leftover food products within Company guidelines.
Complies with federal, state, and local health and sanitation regulations and department sanitation procedures.
Follows facility, department, and Company safety policies and procedures, including occurrence reporting.
Participates in departmental meetings, staff development, and professional programs as appropriate.