Jobs and Careers

EXECUTIVE CHEF

Compass Group

New York City, United Statesfull_timeVerifiedPosted 2 Mar 2026

💰 $85,000/yr

About the role

Salary: 80,000 - 85,000 / year based on experience

Other Forms of Compensation: Flexible Paid Time Off, Benefits, 401K, Training

Pay Grade: 14

Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals and healthcare systems across the country. With more than 31,000 associates nationwide, Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafés to advance the healing and healthful missions of its clients. Morrison has been serving some of the nation’s largest health systems for more than 70 years, and it leverages culinary, nutritional, and operational expertise to provide consistency and transform the healthcare experience. Since 2012, Morrison has been recognized as one of Modern Healthcare’s Best Places to Work and Training Magazine has named it a Top 125/APEX Award Training Organization. Morrison has more than 1,600 registered dietitians and 1,200 executive chefs, and serves more than 600M meals annually.

Job Summary

Reporting to the Senior Executive Chef and partnering with a team of four Executive Chefs, you will serve as the Executive Chef, responsible for managing kitchen operations in a 1,000 bed teaching hospital setting while ensuring a safe, sanitary, and efficient work environment. You will oversee meal preparation in alignment with corporate programs, nutritional guidelines, and patient dietary needs. This is an exciting opportunity for an energetic, entrepreneurial culinary professional committed to delivering exceptional service and patient satisfaction.

Key Responsibilities

Plan and execute regular and modified menus that meet healthcare dietary requirements and established guidelines.
Ensure adherence to standardized recipes, portioning, and presentation standards; complete and utilize daily production worksheets and waste logs; taste meals to guarantee quality and compliance with patient nutrition needs.
Train kitchen staff on food preparation, safe handling, equipment operation, food safety, and sanitation based on company and healthcare regulatory standards.
Establish and maintain cleaning and maintenance schedules for equipment, storage, and work areas; ensure compliance by kitchen staff.
Manage inventory of food and non-food supplies within established guidelines while ensuring product availability for patient and retail services.
Make decisions regarding the utilization of leftover food products in compliance with company and healthcare guidelines.
Comply with federal, state, and local health and sanitation regulations, as evidenced by health department and third-party audits.
Follow facility, department, and company safety policies and procedures, including occurrence reporting.
Participate in departmental meetings, staff development sessions, and professional programs as appropriate.

Preferred Qualifications

Associate’s degree or equivalent experience.
5+ years of progressive culinary/kitchen management experience, preferably in healthcare food service.
Extensive catering experience is a plus.
High-volume, complex foodservice operations experience strongly preferred.
Institutional and batch cooking experience.
Hands-on chef experience required.
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, cost control, and presentation.
Familiarity with patient dietary needs and nutrition standards in healthcare settings.
Proficiency in Microsoft Office Suite (Word, Excel, PowerPoint), Outlook, email, and internet applications.
Willingness to participate in client satisfaction programs and activities.
ServSafe certification highly desirable.