SR. EXECUTIVE CHEF - UNIV. OF TN - KNOXVILLE, TN

Compass Group•Knoxville, TN

56d

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. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email [email protected]. Job SummaryThis individual will be responsible for assisting in training initiatives, food programs, special events, account openings and refreshes with account Chefs and team members.

Requirements

Culinary Degree, or comparable four year culinary development experience
At least 7 years of relevant culinary experience including at least 3 years of culinary management experience
ServSafe Certification
Working knowledge of basic kitchen operations and food safety standards
Excellent verbal and written communication skills

Nice To Haves

Knowledge of P&L accountability and contract-managed service experience is desirable

Responsibilities

Maintains high standards for all implemented Food Programs, workplace safety and food safety
Demonstrates proficiency in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food production.
Utilizes knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Performs other duties as assigned