Executive Chef

About Morrison Healthcare

Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Our mission is to provide exceptional food and nutrition services that enhance the patient experience and support the well-being of our customers.

Job Summary

We are seeking an experienced Executive Chef to join our team at Morrison Healthcare. As a key member of our culinary team, you will be responsible for overseeing kitchen operations, maintaining a safe and sanitary work environment, and preparing or directing the preparation of meals in accordance with corporate programs and guidelines.

Key Responsibilities

• Plan and implement regular and modified menus according to established guidelines
• Follow standardized recipes, portioning, and presentation standards, and complete daily production worksheets and waste log sheets
• Train kitchen staff in food preparation, safe handling, operation of equipment, food safety, and sanitation based on Company and regulatory standards
• Establish and maintain cleaning and maintenance schedules for equipment, storage, and work areas, and ensure that kitchen staff follows and completes schedules as assigned
• Maintain inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
• Make decisions regarding utilization of leftover food products, staying within Company guidelines for such products
• Comply with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits
• Follow facility, department, and Company safety policies and procedures, including occurrence reporting
• Participate and attend departmental meetings, staff development, and professional programs, as appropriate

Preferred Qualifications

• B.S. Degree in Culinary Arts, Food Services Technology/Management, or related field; or A.O.S. Degree in Culinary Arts or culinary certificate and required experience
• Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training
• Extensive catering experience a plus
• High volume, complex foodservice operations experience - highly desirable
• Institutional and batch cooking experiences
• Hands-on chef experience a must
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Must be experienced with computers, including Microsoft Office (Word, Excel, and PowerPoint), Outlook, email, and the Internet
• Must be willing to participate in patient satisfaction programs/activities
• ServSafe certified - highly desirable