EXECUTIVE CHEF

Compass Group•New York, NY

1d•$80,000 - $85,000•Onsite

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 Reporting to the Senior Executive Chef and partnering with a team of four Executive Chefs, you will serve as the Executive Chef, responsible for managing kitchen operations in a 1,000 bed teaching hospital setting while ensuring a safe, sanitary, and efficient work environment. You will oversee meal preparation in alignment with corporate programs, nutritional guidelines, and patient dietary needs. This is an exciting opportunity for an energetic, entrepreneurial culinary professional committed to delivering exceptional service and patient satisfaction.

Requirements

Associate’s degree or equivalent experience.
5+ years of progressive culinary/kitchen management experience, preferably in healthcare food service.
Hands-on chef experience required.
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, cost control, and presentation.
Familiarity with patient dietary needs and nutrition standards in healthcare settings.
Proficiency in Microsoft Office Suite (Word, Excel, PowerPoint), Outlook, email, and internet applications.

Nice To Haves

Extensive catering experience is a plus.
High-volume, complex foodservice operations experience strongly preferred.
Institutional and batch cooking experience.
Willingness to participate in client satisfaction programs and activities.
ServSafe certification highly desirable.

Responsibilities

Plan and execute regular and modified menus that meet healthcare dietary requirements and established guidelines.
Ensure adherence to standardized recipes, portioning, and presentation standards; complete and utilize daily production worksheets and waste logs; taste meals to guarantee quality and compliance with patient nutrition needs.
Train kitchen staff on food preparation, safe handling, equipment operation, food safety, and sanitation based on company and healthcare regulatory standards.
Establish and maintain cleaning and maintenance schedules for equipment, storage, and work areas; ensure compliance by kitchen staff.
Manage inventory of food and non-food supplies within established guidelines while ensuring product availability for patient and retail services.
Make decisions regarding the utilization of leftover food products in compliance with company and healthcare guidelines.
Comply with federal, state, and local health and sanitation regulations, as evidenced by health department and third-party audits.
Follow facility, department, and company safety policies and procedures, including occurrence reporting.
Participate in departmental meetings, staff development sessions, and professional programs as appropriate.