EXECUTIVE CHEF

Compass Group•Town of Newburgh, NY

17d•$75,000 - $85,000

About The Position

Morrison Healthcare is hiring an Executive Chef to provide culinary leadership for a healthcare food service operation serving a 242-bed hospital with an average daily census of 125 patients. The operation includes two retail dining locations and approximately $1 million in annual retail revenue. The Executive Chef oversees patient dining, retail food service, catering, food quality and safety, and kitchen operations, maintaining a sanitary and efficient environment. The role leads a culinary team in delivering nourishing, high-quality meals and strong patient and guest experiences through innovative culinary programs.

Requirements

Associate's degree in Culinary Arts, Hospitality Management, or a related field, or equivalent experience.
3–5+ years of progressive culinary leadership experience; experience in healthcare, hospital, senior living, or institutional food service is preferred.
Experience managing high-volume, complex food service operations.
Strong knowledge of patient dining programs, retail operations, and healthcare food service regulations.
Hands-on culinary leadership and a focus on food quality and customer satisfaction.
Ability to manage food costs, labor budgets, inventory, and productivity metrics.
Knowledge of food safety, sanitation standards, HACCP principles, and regulatory compliance.
Proficiency with Microsoft Office and food service management systems.
Experience leading and developing diverse culinary teams in a fast-paced healthcare environment.

Nice To Haves

ServSafe Certification.

Responsibilities

Lead culinary operations for patient dining, retail cafés, and catering services.
Ensure food quality, consistency, portion control, and presentation standards across service areas.
Develop and execute menus that support patient satisfaction, retail engagement, and nutritional guidelines.
Train, mentor, and develop culinary associates in food preparation, food safety, sanitation, and equipment operation.
Maintain compliance with Joint Commission, CMS, HACCP, and applicable federal, state, and local regulations.
Oversee food and supply inventory, purchasing, and cost control to meet budgetary goals.
Monitor production systems, waste management, and labor utilization to improve operational efficiency.
Establish and maintain preventive maintenance and sanitation schedules for kitchen equipment and workspaces.
Partner with clinical, operational, and hospital leadership teams to enhance the patient dining experience.
Promote safety, accountability, teamwork, and continuous improvement.