EXECUTIVE CHEF

Loveland, CO, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $70,000.00 - $75,000.00

Work Schedule

Standard Hours

Benefits

Medical

Dental

Vision

Life Insurance/AD

Disability insurance

Retirement Plan

Flexible Time Off

holiday time off

Associate Shopping Program

Health and wellness programs

Discount Marketplace

Identity Theft Protection

Pet insurance

Commuter Benefits

Employee assistance program

Flexible Spending Accounts (FSAs)

Job Description

Morrison Living, a proud member of Compass Group USA, is a distinguished leader in the hospitality industry with a rich legacy spanning over a century. Renowned for building community through memorable dining experiences, Morrison Living has embedded exceptional service into its company culture, aiming to be the best part of someone's day. The company takes great pride in nurturing its most valuable asset—its people—through comprehensive training, development, and recognition. This commitment to fostering culinary excellence and genuine care has solidified Morrison Living's reputation as an employer of choice for hospitality professionals. The culture at Morrison Living emphasizes not only delivering outstanding food and service but also creating a workplace where employees can thrive and grow professionally, embracing the company's core principles every day.

This engagement presents the esteemed position of Executive Chef, offering an attractive salary range of $70,000 - $75,000. The Executive Chef role is pivotal in leading and overseeing daily kitchen operations with passion, creativity, and precision. As an inspirational and hands-on leader, the Executive Chef is responsible for recruiting, training, and mentoring the culinary team, ensuring the highest standards of food quality, presentation, and safety are consistently met. The role demands personal involvement in food preparation and an active presence on the kitchen floor, demonstrating culinary talents and driving excellence in every dish served. This position also prioritizes operational effectiveness and financial performance by managing budgets, labor, food costs, and ensuring compliance with all health and safety regulations.

In this leadership position, the Executive Chef plays a key role in shaping the menu with a focus on seasonal, fresh, and locally inspired ingredients, enhancing the dining experience for residents, clients, and employees alike. Beyond culinary skills, the Executive Chef is entrusted with fostering a collaborative and motivated team environment, setting clear performance standards and promoting professional growth among staff members. They ensure superior customer service by supporting team member engagement and consistently seeking feedback to refine service delivery.

Financial acumen is essential in this role, as the Executive Chef must analyze financial and operational data to optimize business outcomes, control food and labor costs, and oversee inventory management. This comprehensive approach to managing culinary operations ensures the department meets and exceeds its financial objectives while delivering superior quality and service standards.

Working with Morrison Living means becoming part of a dedicated team that values integrity, innovation, and respect. Employees enjoy a broad range of benefits, reinforcing the company's commitment to their well-being and satisfaction. This role also offers an employee referral bonus program to encourage talented individuals to join the organization.

Candidates passionate about culinary leadership, operational excellence, and community-building through food are invited to apply and become part of the Morrison Living story. Join us to experience the distinctive culture where hospitality meets artistry, and every meal served contributes to creating a meaningful connection within the community.

Job Requirements

Education equivalent to A.S. degree or equivalent experience
Minimum 5 years of progressive culinary or kitchen management experience
Experience in high volume, complex foodservice operations
Must have hands-on chef experience
Competency in food safety and sanitation standards
Ability to lead and develop culinary teams
Skilled in budget management and cost control
Excellent communication and organizational skills
Proficient with computer applications including Microsoft Office
Willingness to engage in client satisfaction programs
ServSafe certification preferred

Job Qualifications

A.S. or equivalent experience
Minimum 5 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, E-mail and the Internet
Must be willing to participate in client satisfaction programs/activities
ServSafe certified highly desirable

Job Duties

Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability
Determine how food should be presented and create decorative food displays
Provide direction on menu development based on product availability, create distinctive specials that incorporate seasonal or special ingredients
Seek out sources for fresh food, monitor all produce and meat for freshness
Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food
Research customer preferences and develop a menu incorporating local foods and flavors
Prepare and cook foods of all types, either on a regular basis or for special guests or functions
Demonstrate new cooking techniques and equipment to staff
Supervise and coordinate activities of cooks and workers engaged in food preparation
Ensure compliance with federal, state, local and company health, safety, sanitation standards
Provide guidance and direction to subordinates, including setting performance standards and monitoring performance
Communicate the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety
Monitor the quality of raw and cooked food products to ensure that standards are met
Follow and enforce food safety and sanitation guidelines
Maintain purchasing, receiving and food storage standards
Participate in the development and implementation of business strategies for the community which are aligned with the client’s overall mission, vision, values and strategies
Manage department controllable expenses including food cost, supplies, uniforms, and equipment
Develop and implement guidelines and control procedures for purchasing and receiving areas
Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs
Develop, implement, and manage the department's budget
continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives
Identify major revenue and expense opportunities and possible problems
Control food cost, labor, and other expenses
monitor actual versus budgeted expenses
Oversee the food inventory, purchasing, control, and disbursement of all food supplies
Schedule staff based upon forecasted volumes
Create 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service
Maintain a professional attitude and appearance while engaging with residents and community staff
Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
Provide and support service behaviors that are above and beyond for customer satisfaction and retention
Empower employees to provide excellent customer service
Establish guidelines so employees understand expectations and parameters
Ensure employees receive ongoing training to understand guest expectations
Ensure that employees provide genuine hospitality and teamwork on an ongoing basis
Use teamwork to support guests and employees
Seek opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department
Review resident satisfaction results and other data to identify areas of improvement
Respond to and handle guest problems and complaints
Regularly lead team member meetings
Establish goals including performance goals, budget goals, team goals
Solicit employee feedback, utilize an open door policy and review employee satisfaction results to identify and address employee problems or concerns
Develop and implement strategies and practices which support team member engagement
Ensure employees are treated fairly and equitably
Provide team members with the training needed to understand expectations and perform job responsibilities
Provide team members with the necessary tools to perform their duties and responsibilities
Communicate performance expectations and provide team members with ongoing feedback
Provide team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential