EXECUTIVE CHEF (CALIFORNIA REHAB INSTITUTE) CENTURY CITY CA

Los Angeles, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $95,000.00 - $105,000.00

Work Schedule

Standard Hours

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 premier leader in the healthcare food and nutrition services sector. With a legacy spanning over 70 years, Morrison Healthcare serves more than 1,000 hospitals and healthcare systems nationwide, impacting patient care through culinary innovation and nutritional expertise. Serving over 600 million meals annually, the company employs over 31,000 associates including 1,600 registered dietitians and 1,200 executive chefs. This robust workforce enables Morrison Healthcare to provide consistent, personalized dining experiences that support healing and enhance the health and wellness mission of its clients. The company has been recognized for its exceptional workplace culture, earning accolades from Modern Healthcare as one of the Best Places to Work since 2012 and securing Training Magazine's Top 125/APEX Award for Training Programs.

The role of Executive Chef at Morrison Healthcare is a dynamic and rewarding position tailored for an energetic and entrepreneurial culinary professional. This role demands oversight of all kitchen operations, ensuring a safe, sanitary, and efficient environment for staff while maintaining adherence to federal, state, and local health regulations. The Executive Chef will be responsible for menu planning, food preparation leadership, and inventory management—all within corporate guidelines designed to ensure quality, consistency, and cost control. This position requires hands-on management and culinary expertise, focusing heavily on food safety, staff training, and the maintainance of high sanitation standards. The Executive Chef will also play a crucial role in sustaining the company’s reputation for culinary excellence while partnering closely with dietitians and operational teams to deliver exceptional dining experiences. This is a full-time opportunity offering a competitive salary range from $95,000 to $105,000, reflecting the critical role this position plays in the success of Morrison Healthcare’s food service operations. The compensation package aligns with the company’s commitment to attract and retain talented professionals who can innovate and elevate healthcare dining services.

Job Requirements

A.S. degree or equivalent experience
three to five years of progressive culinary/kitchen management experience
hands-on chef experience
ServSafe certification highly desirable
proficient in Microsoft Office applications including Word, Excel, PowerPoint
knowledge of food safety and sanitation regulations
ability to train and manage kitchen staff
capacity to plan menus and manage food inventory within guidelines
adherence to safety protocols and occurrence reporting
physical ability to perform kitchen duties
strong organizational skills
excellent communication abilities

Job Qualifications

A.S. or equivalent experience
minimum of three to five years of progressive culinary/kitchen management experience depending upon formal degree or training
hands-on chef experience
comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
experienced with computers including Microsoft Office (Word, Excel, PowerPoint), Outlook, Email and the Internet
ServSafe certified
extensive catering experience a plus
high volume, complex foodservice operations experience highly desirable
institutional and batch cooking experience

Job Duties

Plan regular and modified menus according to established guidelines
follow standardized recipes, portioning and presentation standards
complete and utilize daily production worksheets and waste log sheets
taste completed meals to ensure quality
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
ensure kitchen staff follows and completes schedules as assigned
maintain inventory of food and non-food supplies within established guidelines
make decisions regarding utilization of leftover food products staying within company guidelines
comply with federal, state and local health and sanitation regulations as evidenced through 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