Executive Chef - Woodbridge, VA

Compass Group•Woodbridge, VA

8d•$80,000 - $85,000

About The Position

Morrison Healthcare is hiring an Executive Chef to oversee kitchen operations and maintain a safe, sanitary work environment. The chef will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an opportunity for an energetic, entrepreneurial culinary professional. The role includes planning regular and modified menus, ensuring food quality and presentation, training kitchen staff, overseeing equipment and area cleaning and maintenance, managing food and non-food inventory, and ensuring compliance with company and regulatory requirements. The Executive Chef also participates in departmental meetings, staff development, and professional programs as appropriate.

Requirements

A.S. degree or equivalent experience.
Three to five years of progressive culinary or kitchen management experience, depending on formal degree or training.
Hands-on chef experience.
Comprehensive knowledge of food and catering trends, with a focus on quality, production, sanitation, food cost controls, and presentation.
Computer experience, including Microsoft Office (Word, Excel, and PowerPoint), Outlook, email, and the Internet.

Nice To Haves

Extensive catering experience.
Experience in high-volume, complex foodservice operations.
Institutional and batch cooking experience.
ServSafe certification.

Responsibilities

Plan regular and modified menus according to established guidelines.
Follow standardized recipes, portioning, and presentation standards; complete daily production worksheets and waste logs; and taste completed meals to ensure quality.
Train kitchen staff in food preparation, safe handling, equipment operation, food safety, and sanitation according to company and regulatory standards.
Establish and maintain cleaning and maintenance schedules for equipment, storage, and work areas, and ensure staff completes assigned schedules.
Maintain inventory of food and non-food supplies within established guidelines while ensuring necessary products are available.
Make decisions regarding the use of leftover food products in accordance with company guidelines.
Comply with federal, state, and local health and sanitation regulations and department sanitation procedures, as evidenced through audits.
Follow facility, department, and company safety policies and procedures, including occurrence reporting.
Participate in and attend departmental meetings, staff development, and professional programs as appropriate.