EXECUTIVE CHEF ( KERN MEDICAL CENTER) BAKERSFIELD CA

Bakersfield, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $75,000.00 - $85,000.00

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 healthcare food and nutrition services, proudly serving more than 1,000 hospitals and healthcare systems across the United States. With a workforce exceeding 31,000 dedicated associates nationwide, Morrison Healthcare leverages the power of food to create customized dining experiences tailored for patients and their visitors in healthcare facilities. Established for more than 70 years, the company combines culinary expertise, nutritional knowledge, and operational excellence to uphold the healing and health-promoting missions of its clients. Morrison Healthcare's commitment to quality is reflected through its extensive team of over 1,600 registered dietitians and 1,200 executive chefs, consistently delivering more than 600 million meals annually. The organization has been recognized repeatedly as one of Modern Healthcare's Best Places to Work since 2012, and it has received the Top 125/APEX Award Training Organization distinction from Training Magazine, underscoring its commitment to staff development and training excellence.

The role of Executive Chef at Morrison Healthcare is a challenging and rewarding position that plays a pivotal role in ensuring outstanding kitchen operations and service quality in healthcare settings. As the Executive Chef, the individual will oversee all kitchen activities, ensuring compliance with strict safety and sanitation standards while delivering superior food quality that aligns with company programs and guidelines. This role requires a blend of culinary creativity, management skills, and adherence to health regulations to meet the needs of a high-volume, healthcare-oriented foodservice operation. The Executive Chef will be responsible for planning menus, supervising food preparation according to standardized recipes and portion control guidelines, and maintaining inventory to balance food cost controls with quality standards. Training and mentoring kitchen staff on food safety, sanitation protocols, and safe equipment use are crucial elements of this role, alongside maintaining sanitation schedules and compliance with federal, state, and local health regulations. The position is ideal for an energetic culinary professional who thrives in a dynamic, healthcare-focused environment and possesses strong leadership and operational capabilities. With a competitive salary range of $75,000 to $85,000, this role also offers the opportunity to contribute to advancing healthcare through the vital power of food in healing and well-being. Morrison Healthcare invites motivated culinary leaders to apply and become an integral part of its mission to transform healthcare dining experiences.

Job Requirements

A.S. degree or equivalent experience
minimum of 5 years progressive culinary or kitchen management experience
hands-on chef experience
knowledge of food safety and sanitation regulations
ability to plan and execute menus based on established guidelines
proficiency with Microsoft Office and basic computer skills
adherence to company safety and sanitation policies
ability to train and manage kitchen staff
strong organizational and communication skills

Job Qualifications

A.S. degree or equivalent experience
5+ years of progressive culinary or 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
comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
experience with computers including Microsoft Office (Word, Excel and PowerPoint), Outlook, email and internet
willingness to participate in client satisfaction programs and activities
ServSafe certification 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 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 assigned schedules
maintain inventory of food and non-food supplies to stay within established guidelines
make decisions regarding utilization of leftover food products in line with company guidelines
comply with federal, state and local health and sanitation regulations and departmental sanitation procedures
follow facility, department and company safety policies and procedures including occurrence reporting
participate in and attend departmental meetings, staff development, and professional programs as appropriate