Executive Chef

Job Summary

We are offering a $5,000 Sign On Bonus and Relocation Assistance!

Morrison Healthcare is seeking an accomplished and dynamic Executive Chef to lead our comprehensive culinary operations. This pivotal role is responsible for overseeing all food production across our 1000-bed patient feeding program and managing four distinct retail café operations. The ideal candidate is a culinary expert with proven high-volume management experience, strong financial acumen, and an unwavering commitment to quality, safety, and patient satisfaction within a regulated healthcare environment. You will lead, mentor, and inspire a large team of 50+ staff to deliver exceptional, safe, and nutritious dining experiences 24/7.

Key Responsibilities

Culinary and Quality Leadership

• Menu Development: Design, test, and implement innovative, cycle, and seasonal menus for both patient and retail dining, ensuring adherence to therapeutic diets, nutritional guidelines, and ingredient availability.
• Recipe Standardization: Follow, establish and maintain comprehensive recipe and plating standards to guarantee consistency, quality, and accurate nutritional analysis across all production areas.
• Cost Control and Budgeting: Manage food and labor costs, monitoring inventory levels, minimizing waste, and working closely with purchasing to meet budgetary targets without compromising food quality.
• Food Presentation: Elevate the overall quality, presentation, and taste of all prepared items, maintaining high culinary standards that compete with commercial dining establishments.

Operational Management & Safety

• High-Volume Production Oversight: Direct daily operations for a large-scale, 24/7 cook-chill and conventional production environment, including patient tray line, catering, and retail production kitchens. The daily patient meal census at this location is 2,100, and the combined sales of our 4 retail outlets are $12M annually.
• Team Leadership & Development (50+ Staff): Recruit, hire, train, mentor, and performance-manage the entire culinary, kitchen, and utility staff, fostering a culture of accountability, teamwork, and continuous skill improvement.
• Regulatory Compliance: Ensure strict compliance with all local, state, and federal health codes, including Hazard Analysis and Critical Control Points (HACCP) standards, JCAHO requirements, and all internal food safety protocols.
• Equipment Maintenance: Oversee the proper use, maintenance, and repair of all kitchen equipment, coordinating with facilities management to maintain a safe and functional work environment.

Retail & Service Enhancement

• Café Management: Direct the operational flow and culinary offerings of four distinct on-site retail cafes, developing specials and promotions to maximize sales and customer satisfaction.
• Customer Experience: Analyze retail trends and feedback (patient and guest) to continuously improve offerings and service excellence in a diverse, high-traffic setting.

Required Qualifications

• Education: Associate's degree in Culinary Arts, Hospitality Management, or a related field; OR equivalent combination of education and extensive, related professional experience.
• Certification: ServSafe
• Experience: A minimum of 5 years of progressive culinary management experience, with at least 3 years in an Executive Chef or Culinary Director role managing high-volume, multi-unit operations (e.g., healthcare, corporate dining, university campus).
• Leadership: Demonstrated experience leading and developing a large team (50+ staff members) in a 24/7 operation.
• Knowledge: Deep expertise in therapeutic and modified diets, nutrition principles, and HACCP standards.
• Technology: Proficiency with computerized menu management systems, inventory software, and Microsoft Office Suite. Zoom or MS Teams for virtual meetings.

Preferred Qualifications

• Experience managing food service operations within a large acute care hospital setting.
• Proven success in increasing retail café revenue and managing multiple P&L statements.