EXECUTIVE CHEF

Compass Group•Hyannis, MA

6d•$100,000 - $115,000

About The Position

Morrison Healthcare is hiring an Executive Chef to provide culinary leadership for a 283-bed acute care medical center and Level III Trauma Center. The role oversees a $4.25 million annual foodservice operation serving patients three meals daily, a high-volume retail café, internal catering, and nourishment services throughout the facility. The Executive Chef leads a unionized food and nutrition team of approximately 60 associates across four job classifications, with responsibility for food quality, operational excellence, regulatory compliance, and patient and customer satisfaction. This is a hands-on leadership role in a fast-paced healthcare environment, focused on developing teams, driving innovation, and delivering exceptional hospitality.

Requirements

5+ years of progressive culinary leadership experience in healthcare, hospitality, or other high-volume foodservice environments.
Expertise in batch cooking, large-scale food production, retail dining, and catering operations.
Strong hands-on leadership style with a proven ability to coach, develop, and engage diverse teams.
Thorough knowledge of food safety, sanitation, cost controls, inventory management, and industry best practices.
Ability to work flexible schedules, including evenings, weekends, and holidays as needed.
Proficiency with Microsoft Office, Outlook, and foodservice management systems.
Demonstrated commitment to patient experience, customer satisfaction, and service excellence.

Nice To Haves

Associate degree in Culinary Arts, Hospitality Management, or a related field, or equivalent professional experience.
Experience leading unionized teams and navigating complex operational environments.
ServSafe certification, or ability to obtain it shortly after hire.

Responsibilities

Develop and execute patient menus, including therapeutic diets, in alignment with clinical and nutritional standards.
Ensure consistency and quality through standardized recipes, portioning, and presentation guidelines.
Oversee daily production processes, including worksheets, waste tracking, and meal quality evaluation.
Lead, train, and mentor kitchen staff in culinary techniques, food safety, equipment use, and compliance standards.
Maintain sanitation protocols and preventive maintenance schedules for all kitchen areas and equipment.
Manage food and supply inventory within budget, ensuring appropriate levels for patient, retail, catering, and nourishment operations.
Make sound decisions regarding food utilization and waste reduction while adhering to company guidelines.
Ensure compliance with company, local, state, federal, and accreditation standards through internal, third-party, and health department audits.
Promote a culture of safety through policy adherence, incident management, and corrective action planning.
Participate in team meetings, staff development initiatives, and ongoing professional education.
Drive culinary innovation and support new programs and service enhancements across all dining platforms.