TRAVELING EXECUTIVE CHEF

Springfield, MA, USA|Travel

Job Overview

Employment Type

Temporary

Full-time

Compensation

Salary

Range $75,000.00 - $85,000.00

Work Schedule

Flexible

Weekend Shifts

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 leading healthcare food and nutrition services provider dedicated to serving more than 1,000 hospitals and healthcare systems across the United States. With a workforce of over 31,000 associates nationwide, Morrison Healthcare leverages the Power of Food to create personalized dining experiences for patients and guests in their cafés, supporting the healing and healthful missions of its clients. Established for more than 70 years, Morrison has a rich history of culinary, nutritional, and operational excellence. The company prides itself on consistency and innovation, transforming the healthcare dining experience by providing high-quality meals and nutrition services. Morrison employs more than 1,600 registered dietitians and 1,200 executive chefs and serves over 600 million meals annually. It has earned recognition as one of Modern Healthcare's Best Places to Work and Training Magazine's Top 125/APEX Award Training Organizations, highlighting its commitment to workforce development and excellence in training.

The role of Traveling Executive Chef at Morrison Healthcare is a unique and dynamic position that requires culinary leadership and operational expertise across multiple acute care healthcare facilities throughout Massachusetts, Connecticut, Maine, Rhode Island, and New York. This role includes both day and overnight travel, preferably for candidates based in Massachusetts or Connecticut, to provide hands-on culinary support and leadership where and when it is most needed. The Traveling Executive Chef is responsible for both short-term and long-term assignments, including new account openings, interim leadership coverage, operational stabilization, and performance improvement initiatives. This position ensures the execution of culinary standards, regulatory compliance, and adherence to best practices in healthcare foodservice across all assigned locations. By effectively collaborating with on-site leadership teams and regional management, this role drives improvements in food quality, patient satisfaction, and operational efficiency. The position requires a high degree of flexibility, including the ability to work weekends and holidays as necessary, along with strong food safety, sanitation, and budgeting skills. The salary range for this role is $75,000 to $85,000 per year depending on experience, and the role offers a range of benefits including flexible paid time off and travel reimbursement. This opportunity is ideal for seasoned culinary professionals who thrive in fast-paced environments and are passionate about advancing healthcare foodservice delivery through leadership and innovation.

Job Requirements

Associate degree in culinary arts or equivalent professional experience
Three to five years of progressive culinary or kitchen management experience
Ability to travel extensively including day and overnight travel across multiple states
Flexibility to work weekends and holidays as required
Strong leadership and communication skills
Knowledge of federal, state, and local health regulations and compliance standards
Ability to manage multiple locations and adapt quickly to changing operational needs
Proficiency with Microsoft Office and other computer applications
ServSafe certification preferred
Ability to perform physical tasks related to kitchen operations and food preparation

Job Qualifications

Associate degree in Culinary Arts or equivalent professional experience
Three to five years of progressive culinary or kitchen management experience, preferably in healthcare or institutional foodservice environments
Demonstrated experience supporting multiple locations or performing in a temporary, interim, or turnaround capacity strongly preferred
Strong hands-on culinary leadership skills with the ability to quickly assess operations and implement best practices
Experience managing high-volume, complex foodservice operations required
Institutional, batch cooking, and healthcare catering experience highly desirable
Comprehensive knowledge of foodservice trends with a strong focus on quality, production efficiency, sanitation, food cost control, and presentation
Proficiency with computer applications, including Microsoft Office (Word, Excel, PowerPoint), Outlook, and web-based systems
ServSafe certification highly desirable

Job Duties

Provide hands-on culinary leadership and operational support across multiple acute care facilities as business needs arise
Plan, develop, and execute regular and modified menus in alignment with physician orders, nutritional requirements, and established corporate and facility guidelines
Ensure consistent execution of standardized recipes, portion controls, and presentation standards to maintain quality, consistency, and fiscal accountability
Complete and oversee daily production documentation, including production sheets, temperature logs, and waste tracking tools
Train, mentor, and coach culinary teams on food preparation techniques, safe food handling, equipment operation, and sanitation standards in accordance with company policy and healthcare regulations
Establish, implement, and reinforce cleaning and preventive maintenance programs for kitchen equipment, storage areas, and workspaces, ensuring compliance and proper documentation
Manage food and non-food inventory processes, ensuring product availability while maintaining cost controls and adherence to budgetary guidelines
Ensure compliance with all federal, state, and local health regulations, including Joint Commission requirements, through successful health inspections and third-party audits
Adhere to all facility, departmental, and company safety protocols, including incident and occurrence reporting
Collaborate with on-site leadership teams and regional management to support operational goals, patient satisfaction initiatives, and continuous improvement efforts
Participate in departmental meetings, staff training, and professional development programs across supported locations