Description
Morrison Healthcare is hiring an Executive Chef to oversee daily kitchen operations for patient meal service, retail dining, and catering at a healthcare food service site serving approximately 100 patients. The role leads a team of cooks, cold food preparation associates, and a purchaser; develops therapeutic and modified menus; ensures food safety, sanitation, regulatory compliance, quality, customer satisfaction, and financial performance; and manages inventory, labor utilization, and operating expenses. The position requires 3–5 years of progressive culinary leadership experience, preferably in healthcare or high-volume food service, along with knowledge of patient dining, therapeutic diets, food production, and regulatory compliance. An associate degree in Culinary Arts, Hospitality Management, or a related field is preferred, and ServSafe Manager Certification is strongly preferred.
