EXECUTIVE CHEF

Joliet, IL, USA|

Job Overview

Compensation

Salary

Range $71,300.00 - $98,300.00

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, a Compass Healthcare company, is a nationally recognized leader in healthcare food and nutrition services. Serving over 1,000 hospitals and healthcare systems across the United States, Morrison Healthcare has more than 31,000 associates dedicated to using the Power of Food to create personalized dining experiences that support the healing and healthful missions of its clients. With over 70 years of experience, Morrison Healthcare leverages its culinary, nutritional, and operational expertise to provide consistent, high-quality foodservices that enhance the patient and guest experience. The company’s commitment to excellence is reflected in its numerous recognitions, including being named one of Modern Healthcare's Best Places to Work and a Top 125/APEX Award Training Organization by Training Magazine. Morrison Healthcare’s workforce includes more than 1,600 registered dietitians and 1,200 executive chefs, serving more than 600 million meals annually.

The Executive Chef at Morrison Healthcare will lead culinary and kitchen operations for a 333-bed hospital, ensuring the delivery of high-quality food services across patient meal services, the cafeteria, coffee shop, and catering operations. This role is responsible for maintaining a safe, sanitary, and efficient kitchen environment while overseeing all aspects of menu execution, inventory management, purchasing, scheduling, and staff leadership. As the culinary leader, the Executive Chef will recruit, train, and develop kitchen staff and ensure compliance with all regulatory and company standards. This position offers a competitive salary range of $85,000 to $90,000 per year based on experience, along with benefits such as flexible paid time off, health insurance, 401K, and ongoing training opportunities. The role is ideal for a results-driven culinary professional with significant experience in healthcare or high-volume foodservice operations who is passionate about delivering excellence in food quality, safety, and customer service.

Job Requirements

Associate degree in Culinary Arts, Hospitality Management, or related field, or equivalent combination of education and experience
Five or more years of progressive culinary leadership experience in healthcare, hospitality, or institutional foodservice environments
Experience managing high-volume, complex foodservice operations
Strong background in hospital, institutional, or batch cooking environments
Hands-on culinary leadership experience
Knowledge of food safety and sanitation regulations
Ability to manage hiring, scheduling, and staff development
Experience with inventory control and cost management
Proficient in Microsoft Office
Commitment to customer satisfaction
ServSafe Certification preferred

Job Qualifications

Associate degree in Culinary Arts, Hospitality Management, or related field, or equivalent combination of education and experience
Five or more years of progressive culinary leadership experience in healthcare, hospitality, or institutional foodservice environments
Experience managing high-volume, complex foodservice operations
Strong background in hospital, institutional, or batch cooking environments
Hands-on culinary leadership experience with the ability to work alongside kitchen teams
Catering management experience is highly preferred
Demonstrated knowledge of food trends, quality standards, production methods, sanitation practices, food cost controls, and presentation
Experience with food purchasing, inventory management, labor scheduling, and budget accountability
Proficient in Microsoft Office Suite (Word, Excel, PowerPoint), Outlook, email, and internet-based applications
Commitment to client and patient satisfaction initiatives
ServSafe Certification preferred

Job Duties

Oversee daily kitchen operations, food production, and service delivery across patient dining, retail dining, coffee shop, and catering functions
Plan and execute regular and therapeutic menus in accordance with established guidelines and nutritional standards
Ensure adherence to standardized recipes, portion control, presentation standards, and production schedules
Monitor food quality by tasting and evaluating completed meals and reviewing production and waste logs
Lead, coach, and develop culinary staff on food preparation techniques, food safety, sanitation, equipment operation, and company procedures
Manage hiring, onboarding, scheduling, performance management, and ongoing staff training
Establish and maintain cleaning and preventative maintenance schedules for equipment, storage areas, and kitchen workspaces
Oversee purchasing, inventory control, and product utilization to ensure operational efficiency and cost management
Implement strategies to minimize waste and maximize the appropriate use of leftover food products in accordance with company guidelines
Ensure compliance with all federal, state, and local health regulations, company policies, and department sanitation procedures
Maintain readiness for health department inspections and third-party audits
Promote a culture of safety by enforcing facility and company safety standards and reporting procedures
Participate in departmental meetings, staff development initiatives, and professional growth opportunities