Description
Morrison Living is hiring an Executive Chef to lead daily kitchen operations in a hospitality foodservice setting. The role oversees meal production, food quality and presentation, safety and sanitation, menu development, purchasing, inventory, budgeting, labor and food-cost control, staff scheduling, training, performance management, and resident and customer satisfaction. The position pays $90,000–$95,000 and requires at least five years of progressive culinary or kitchen-management experience, hands-on cooking experience, and familiarity with food safety, cost controls, and Microsoft Office; catering, institutional and batch-cooking experience, and ServSafe certification are preferred or desirable.
