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EXECUTIVE CHEF II - NOVANT HEALTH FORSYTH - WINSTON SALEM, NC

Job Overview

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Employment Type

Full-time
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Compensation

Salary
Range $66,000.00 - $90,900.00
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Benefits

Retirement Plan
Associate Shopping Program
Health and wellness programs
Discount Marketplace
Identify Theft Protection
Pet insurance
critical illness insurance
accident insurance
Hospital Indemnity insurance
legal services
Choice Auto and Home Program
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Disability insurance
Commuter Benefits
Employee assistance program
flexible spending accounts

Job Description

Morrison Healthcare, a Compass Healthcare company, has been a trusted leader in providing culinary, nutritional, and operational services for more than 70 years, serving health systems nationwide. With a dedicated workforce of over 31,000 team members, including 1,600 registered dietitians and 1,200 executive chefs, Morrison Healthcare is committed to nourishing patients, caregivers, and communities while maintaining the highest quality and safety standards. The company fosters a culture built on caring for people, fostering a sense of belonging, and creating meaningful moments that truly matter. Their focus is on teamwork, responsibility, and helping each other achieve more through realizing unlimited potential.

The Executive Chef role at Morrison Healthcare offers an exciting opportunity for a dynamic and entrepreneurial culinary professional to oversee kitchen operations within a healthcare environment. The primary responsibility is to ensure safe and sanitary work conditions while preparing or directing meal preparation according to corporate programs and guidelines. This position demands strong leadership skills to train kitchen staff on food preparation techniques, safety, sanitation standards, and equipment operation. The Executive Chef is also responsible for menu planning, monitoring food quality, managing inventory and supplies, complying with health regulations, and maintaining equipment and work areas in optimum condition. This role is key in contributing to a positive dining experience while upholding Morrison Healthcare’s commitment to excellence in foodservice.

Candidates will find this position rewarding as it combines culinary expertise with operational management in a setting that makes a difference in the healthcare community. The company values hands-on chef experience and emphasizes quality, production control, and sanitation. With opportunities for continuous professional development and participation in departmental meetings and staff programs, the role encourages growth and innovation. The position is full-time and comes with a comprehensive benefits package that supports the well-being of employees, including health and wellness initiatives, retirement plans, and various insurances. Morrison Healthcare’s dedication to diversity, equal opportunity employment, and a drug-free workplace further ensures a respectful and professional work environment.

Job Requirements

  • Education equivalent to an associate of science degree or equivalent culinary experience
  • Three to five years of progressive culinary or kitchen management experience
  • Hands-on chef experience
  • Experience working in high-volume and complex food service operations
  • Knowledge of food safety, sanitation practices, and regulatory compliance
  • Computer literacy including Microsoft Office applications and email
  • Ability to manage and lead kitchen staff effectively
  • Strong organizational, communication, and problem-solving skills

Job Qualifications

  • Associate of science degree or equivalent experience
  • Minimum of three to five years of progressive culinary or kitchen management experience depending upon formal degree or training
  • Extensive catering experience is a plus
  • Experience in high-volume, complex foodservice operations is highly desirable
  • Institutional and batch cooking experience
  • Hands-on chef experience
  • Comprehensive knowledge of food and catering trends focusing on quality, production, sanitation, food cost controls, and presentation
  • Proficiency with computers including Microsoft Office (Word, Excel, PowerPoint), Outlook, email, and internet
  • ServSafe certification is highly desirable

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
  • Establish and maintain cleaning and maintenance schedules for equipment, storage and work areas
  • Maintain inventory of food and non-food supplies within established guidelines
  • Make decisions on utilization of leftover food products within company guidelines
  • Ensure compliance with federal, state, and local health and sanitation regulations
  • Follow facility, department, and company safety policies and procedures
  • Participate in departmental meetings, staff development, and professional programs

Job Criteria

Experience

Mid Level (3-7 years)


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