EXECUTIVE CHEF

Compass Group•Plymouth, MA

29d•$70,000 - $75,000

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 We are seeking an experienced and dedicated Executive Chef to lead our culinary operations within a healthcare setting. This individual will oversee all kitchen functions and ensure high-quality meal preparation aligned with corporate standards, regulatory guidelines, and patient/resident needs. Census: 112 Units: 4 Behavioral Health units Team Size: Managing 7–8 FTEs Managed Volume: $1.3M

Requirements

A.S. degree in culinary arts or equivalent professional experience
3–5 years of progressive culinary or kitchen management experience, preferably in healthcare or high‑volume environments
Strong knowledge of food and catering trends, with emphasis on quality, production, sanitation, food cost control, and presentation
Proficient in computer applications including Microsoft Office (Word, Excel, PowerPoint), Outlook, and general internet use
ServSafe certification strongly desired

Nice To Haves

Extensive catering experience is a plus
Experience in high‑volume, complex foodservice operations is highly preferred

Responsibilities

Oversee daily kitchen operations, ensuring timely and high‑quality meal production
Plan and develop both regular and modified menus according to established nutritional and regulatory guidelines
Train and mentor kitchen staff in food preparation, safe food handling, equipment operation, and sanitation practices
Maintain and enforce cleaning schedules for equipment, work areas, and storage spaces
Manage food and non‑food inventory, ensuring availability of necessary items while adhering to budget guidelines
Ensure compliance with all federal, state, and local health regulations, including internal sanitation standards
Perform additional duties as assigned to support culinary and operational excellence