Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $120,000.00
Work Schedule
Day Shifts
Weekend Shifts
Benefits
Medical
Dental
Vision
Life insurance
Disability insurance
Retirement Plan
Flexible Time Off
Paid parental leave
holiday time off
Personal Leave
Associate Shopping Program
Health and wellness programs
Discount Marketplace
Identity Theft Protection
Pet insurance
Commuter Benefits
Employee assistance program
flexible spending accounts
Job Description
Morrison Healthcare is a premier national food and nutrition services provider dedicated exclusively to serving more than 600 hospitals and healthcare systems across the United States. As a division of Compass Group, one of the world's largest foodservice companies, Morrison Healthcare combines a deep commitment to exceptional guest experiences with socially responsible practices. The company is widely recognized for its innovative Mindful Choices wellness and sustainability platform, which supports healthy eating and behavioral change in food consumption. Morrison Healthcare also aligns with the Partnership for a Healthier America (PHA) Hospital Healthy Food Initiative, significantly impacting approximately 41 million patients and... Show More
Job Requirements
- Associate degree in culinary arts, hospitality management, or related field or equivalent combination of education and experience
- ServSafe certification
- Minimum 5 years of progressive culinary management experience including 3 years in executive role
- Experience managing high-volume, multi-unit operations
- Proven leadership of teams of 50+ staff in 24/7 environment
- Knowledge of therapeutic and modified diets and nutrition principles
- Understanding of HACCP standards and regulatory compliance
- Proficiency with menu management software and inventory control systems
- Ability to perform manager-on-duty weekend rotations
- Strong financial acumen
Job Qualifications
- Associate's degree in culinary arts, hospitality management, or related field or equivalent experience
- ServSafe certification
- Minimum 5 years of culinary management experience with at least 3 years as Executive Chef or Culinary Director in high-volume, multi-unit settings
- Demonstrated leadership of large teams in 24/7 operations
- Expertise in therapeutic and modified diets, nutrition principles, and HACCP standards
- Proficiency with computerized menu management, inventory software, Microsoft Office Suite, and virtual meeting platforms
Job Duties
- Design, test, and implement innovative cycle and seasonal menus
- Follow and maintain comprehensive recipe and plating standards
- Manage food and labor costs tracking, inventory control, and waste reduction
- Elevate food presentation quality and consistency
- Direct daily high-volume food production operations including patient meal and retail cafes
- Recruit, train, mentor, and manage performance of culinary and kitchen staff
- Ensure compliance with health codes, HACCP, JCAHO, and safety protocols
- Oversee maintenance and repair of kitchen equipment
- Manage operations and promotions for four retail cafes
- Analyze customer feedback to improve dining experiences
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
OysterLink connects hospitality businesses with candidates.
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