SYSTEM EXECUTIVE CHEF

Oak Park, IL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $100,000.00 - $130,000.00

Work Schedule

Standard Hours

Benefits

Medical

Dental

Vision

Life insurance

Disability insurance

Retirement Plan

Flexible Time Off

Job Description

Morrison Healthcare, a Compass Healthcare company, is a distinguished leader in healthcare food and nutrition services, serving over 1,000 hospitals and healthcare systems nationwide. With a workforce of more than 31,000 associates, Morrison Healthcare is dedicated to using the Power of Food to create personalized and impactful dining experiences for patients and visitors alike. Their mission centers on advancing healing and wellness through culinary expertise, catering to a range of healthcare environments with an emphasis on quality, nutrition, and innovation. The company has a storied history of over 70 years in the industry, making it one of the trusted names in healthcare food service. Morrison Healthcare leverages a blend of culinary, nutritional, and operational knowledge to drive consistency and elevate the healthcare dining experience. Recognized repeatedly for workplace excellence by Modern Healthcare and Training Magazine, they are committed to developing exceptional food programs with more than 1,600 registered dietitians and 1,200 executive chefs delivering over 600 million meals annually.

The role of System Executive Chef at Morrison Healthcare is a high-impact position that involves providing system-wide culinary leadership throughout a significant healthcare network in the Chicago market. This role focuses on ensuring culinary excellence across multiple hospital campuses and service lines, maintaining the highest standards of food quality, safety, and consistency. The System Executive Chef acts as a key partner to operational leaders, working collaboratively to innovate menus, optimize food costs, cultivate culinary talent, and implement forward-thinking food programs. The responsibilities extend beyond patient meal services to include retail operations, physician and board dining, and catering services. This leadership role demands a deep involvement in strategic culinary planning and execution to enhance the dining experience while supporting financial and operational goals. The position offers a competitive salary range of $100,000 to $130,000 annually, commensurate with experience, and includes a comprehensive benefits package featuring relocation assistance, flexible paid time off, 401K, training, and other attractive compensations. This opportunity is ideal for those with extensive culinary leadership experience in healthcare or high-volume contract foodservice environments who are driven by innovation and operational excellence.

Job Requirements

Culinary degree preferred
Bachelor’s degree in Food Service Management, Hospitality, or related field preferred
Minimum 5 years of progressive culinary leadership experience
Experience in multi-unit or system-level culinary oversight
Healthcare or high-volume contract foodservice experience preferred
Ability to plan and execute large-scale catering and special events
Proven leadership and team development skills
Knowledge of culinary trends, sanitation, food cost management, and presentation
Proficiency with Microsoft Office and kitchen management systems
ServSafe Certification
Effective communication skills

Job Qualifications

Culinary degree preferred
Bachelor’s degree in Food Service Management, Hospitality, or related field preferred
5+ years of progressive culinary leadership experience including multi-unit or system-level oversight
Healthcare or high-volume contract foodservice experience strongly preferred
Demonstrated ability to plan and execute large-scale catering and special events
Strong leadership abilities with a focus on coaching and team development
Deep knowledge of culinary trends, sanitation standards, food cost management, and presentation
Proficiency in Microsoft Office and culinary or kitchen management systems
Effective communication skills across all organizational levels
ServSafe Certification required

Job Duties

Lead and support culinary operations across multiple hospital campuses including patient meal services, retail dining, physician/board meals, and catering
Establish, monitor, and elevate culinary standards for food quality, consistency, and presentation across the system
Recruit, coach, develop, and mentor Executive Chefs and broader culinary leadership teams
Drive menu innovation, seasonal programming, and implementation of modern, on-trend culinary concepts
Promote health and wellness initiatives, sustainability practices, and responsible sourcing
Oversee purchasing, inventory management, vendor partnerships, and food cost controls
Utilize performance metrics to identify opportunities and lead continuous improvement initiatives
Ensure full compliance with ServSafe, sanitation, safety, and all regulatory requirements
Serve as the system’s culinary subject matter expert, clearly communicating menu strategies and standards
Collaborate with system-level and campus-level leadership to support operational efficiency and financial performance targets