HEALTHCARE EXECUTIVE CHEF

Compass Group•JACKSONVILLE, FL

27d•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 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 over 70 years, leveraging culinary, nutritional, and operational expertise to provide consistency and transform the healthcare experience. 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 over 1,600 registered dietitians and 1,200 executive chefs, and serves over 600 million meals annually. This role will lead culinary operations in all areas of a unit, ensuring on-trend, efficient, safe, and sanitary food production. Responsibilities include menu development, inventory, purchasing, food cost controls, and staff management and development.

Requirements

Retail/Cafeteria, Restaurant, and Catering experience
5+ years of progressive culinary or kitchen management experience, depending upon formal degree or training
Experience with planning and managing catering events from a culinary perspective
Strong leadership skills and desire to work with an industry leader
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Proficient computer skills (Microsoft Office, Email and the Internet)
Ability to communicate on various levels including management, departmental, customer and associate
ServSafe® Certification

Nice To Haves

Culinary degree preferred
Bachelor's Degree in Food Services Technology/Management/or related field preferred

Responsibilities

Develops high culinary standards for our retail, board meals, dining and catering operations
Trains, develops and provides inspirational leadership to local culinary team
In charge of managing multi-units: retail/cafeteria, restaurant, and catering departments
Leads Corporate Social Responsibility, food seasonality, health/wellness and high-quality culinary arts on campus
Analyzes ongoing performance and trends in the local operation and devises and leads improvements
Demonstrates a complete understanding of daily menu items and is able to explain them to customers accurately