EXECUTIVE CHEF I

Jacksonville, FL, USA|Onsite

Job Overview

Employment Type

Full-time

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 prominent leader in the healthcare food and nutrition services industry. Serving more than 1,000 hospitals and healthcare systems across the United States, Morrison Healthcare has established itself as a trusted provider known for delivering personalized dining experiences to patients and customers in healthcare settings. With a dedicated workforce of over 31,000 associates nationwide, the company leverages the power of food to advance healing and promote healthful missions through its culinary expertise. For over 70 years, Morrison Healthcare has been committed to excellence in healthcare foodservice, drawing on its extensive culinary, nutritional, and operational know-how to ensure consistency and innovation in every meal served. Recognized repeatedly as one of Modern Healthcare's Best Places to Work and honored with Top 125/APEX Award Training Organization status by Training Magazine since 2012, Morrison Healthcare exemplifies a workplace culture of growth and employee development. The company employs over 1,600 registered dietitians and 1,200 executive chefs, serving upwards of 600 million meals annually to healthcare patients and personnel.

The role of Executive Chef at Morrison Healthcare offers an exciting opportunity for an energetic, entrepreneurial culinary professional seeking to lead kitchen operations in a dynamic healthcare environment. Working as the Executive Chef, the candidate will oversee daily kitchen activities and ensure all food preparation complies with corporate programs and guidelines. This role demands a high level of leadership, culinary skill, and operational management to maintain the highest standards of food quality, safety, and sanitation. The Executive Chef will be responsible for menu planning, staff training, inventory management, and compliance with health regulations. Additionally, the role involves maintaining a safe and clean kitchen environment, promoting continuous improvement, and actively participating in staff development initiatives. This position is ideal for a candidate with a strong culinary background, experience in high-volume and complex foodservice operations, and a passion for delivering excellence in the healthcare foodservice sector. Morrison Healthcare provides a supportive culture, comprehensive benefits, and professional growth opportunities, making it a sought-after employer in the healthcare food and nutrition services industry.

Job Requirements

Minimum of an associate degree or equivalent experience
At least five years of progressive culinary or kitchen management experience
Proven hands-on chef experience
Knowledge of food safety, sanitation, and food cost controls
Strong leadership and training skills
Proficiency in computer applications including Microsoft Office suite
ServSafe certification preferred
Ability to comply with health and safety regulations
Willingness to participate in client satisfaction initiatives
Ability to maintain sanitary and safe kitchen environments

Job Qualifications

Associate degree or equivalent experience
Five plus years of progressive culinary or kitchen management experience depending upon formal degree or training
Extensive catering experience is a plus
High volume, complex foodservice operations experience preferred
Institutional and batch cooking experience
Hands-on chef experience
Strong computer skills including Microsoft Office (Word, Excel, PowerPoint), Outlook, email, and internet proficiency
ServSafe certification is highly desirable
Willingness to participate in client satisfaction programs and activities

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 compliance with federal, state, and local health and sanitation regulations
Maintain inventory of food and non-food supplies within established guidelines
Make decisions regarding utilization of leftover food products within company guidelines
Participate in departmental meetings, staff development, and professional programs
Follow company safety policies and occurrence reporting procedures