SENIOR EXECUTIVE CHEF

Compass Group•Hartford, CT

1d•$105,000 - $120,000•Onsite

About The Position

Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals and healthcare systems across the country. With more than 31,000 associates nationwide, 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 more than 70 years, and it leverages culinary, nutritional, and operational expertise to provide consistency and transform the healthcare experience. Since 2012, 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 more than 1,600 registered dietitians and 1,200 executive chefs, and serves more than 600M meals annually. As the Sr. Executive Chef, you will lead culinary operations for an 867-bed hospital, overseeing production of approximately 2,400 patient meals daily through two kitchens, including a dedicated Orthopedic Institute kitchen. This role also oversees retail dining, catering services, and a team of approximately 50 associates. The ideal candidate is a hands-on culinary leader with experience in high-volume healthcare or institutional food service environments.

Requirements

5+ years of progressive culinary leadership experience in healthcare, hospitality, or institutional food service.
Experience managing high-volume meal production and complex food service operations.
Strong knowledge of food safety, sanitation, quality assurance, and cost controls.
Proficiency with Microsoft Office and food service systems.

Nice To Haves

Retail dining and catering experience preferred.
ServSafe certification preferred.

Responsibilities

Direct patient dining, retail, and catering culinary operations.
Ensure food quality, recipe compliance, portion control, and production standards.
Lead, train, and develop a team of 50 culinary professionals.
Maintain food safety, sanitation, and regulatory compliance standards.
Manage inventory, food costs, waste reduction, and kitchen efficiency.
Partner with clinical and operational leaders to enhance patient and guest satisfaction.
Support audits, inspections, and continuous improvement initiatives.