Head Chef

About Morrison Healthcare

Morrison Healthcare is a leading national food and nutrition services company dedicated to serving hospitals and healthcare systems. As a renowned provider of exceptional guest experiences, the company's comprehensive wellness platform includes healthy eating and sustainability practices.

Job Summary:

The Executive Chef will oversee kitchen operations, maintaining a safe work environment for staff while preparing meals according to corporate guidelines. This role offers an exciting opportunity for culinary professionals who thrive in energetic and entrepreneurial environments.

Key Responsibilities:

• Menu Planning: Develop regular and modified menus adhering to established guidelines.
• Culinary Standards: Follow standardized recipes, portioning, and presentation standards, completing daily production worksheets and waste logs.
• Staff Training: Train kitchen staff on food preparation, safety handling, equipment operation, and sanitation based on Company and regulatory standards.
• Cleaning and Maintenance: Establish and maintain schedules for equipment, storage, and work areas, ensuring staff adherence.
• Inventory Management: Maintain food and non-food supplies within established guidelines, ensuring availability when needed.
• Leftover Utilization: Make decisions regarding leftover food products within Company guidelines.
• Sanitation Regulations: Comply with federal, state, and local health and sanitation regulations and department procedures through audits.
• Safety Policies: Follow facility, department, and Company safety policies and procedures, including occurrence reporting.
• Departmental Meetings: Participate in departmental meetings, staff development, and professional programs as appropriate.

Preferred Qualifications:

• Culinary Education: B.S. Degree in Culinary Arts or related field, or A.O.S. Degree in Culinary Arts or culinary certificate with required experience.
• Culinary Experience: Minimum three to five years of progressive culinary/kitchen management experience, depending on formal degree or training.
• Catering Experience: Extensive catering experience is a plus.
• Foodservice Operations: High volume, complex foodservice operations experience is highly desirable.
• Institutional Cooking: Institutional and batch cooking experiences are necessary.
• Chef Experience: Hands-on chef experience is essential.
• Food Trends: Comprehensive knowledge of food and catering trends focusing on quality, production, sanitation, cost controls, and presentation.
• Technical Skills: Experienced with computers, including Microsoft Office (Word, Excel, and PowerPoint), Outlook, email, and the internet.
• Patient Satisfaction: Willing to participate in patient satisfaction programs/activities.
• ServSafe Certification: ServSafe certified is highly desirable.