Description
Morrison Healthcare is hiring an Executive Chef to lead back-of-house culinary operations for a high-volume acute care hospital. The role oversees food production for patient dining, retail café services, and hospital catering; develops therapeutic and modified patient menus; leads and develops a team of five culinary associates; ensures compliance with healthcare food safety and sanitation requirements; manages inventory, food costs, labor productivity, and budgets; and supports bedside patient meal delivery and retail dining initiatives. The position requires an associate degree or equivalent education and experience, 3–5 years of progressive culinary leadership experience, and strong knowledge of healthcare foodservice operations.
