EXECUTIVE CHEF I - Cincinnati, OH

Salary:  

 

Driven by our passion in the pursuit of hospitality and culinary excellence, Morrison Living has built community through dining experiences for over a century. Embedded in our culture, we deliver exceptional service and aim to be the best part of someone’s day.  The commitment of our team members to these core principles makes us an industry leader and an employer of choice for hospitality professionals.

Everything we do means more when it’s served with care. The exceptional care and culinary artistry of our team members is nurtured by training, developing, and recognizing our greatest asset – our people. This approach makes the Morrison Living difference. Join us and discover how we build community one meal at a time.  

 

 

This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email MyReferral@compass-usa.com. 

Apply to Morrison Living today!

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Job Summary:

An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff.  Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols.

Leading Culinary Operation: 

• Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability.
• Determines how food should be presented and create decorative food displays.
• Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients.
• Seeks out sources for fresh food; monitors all produce and meat for freshness.
• Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.
• Research customer preferences and develops a menu which incorporates local foods and flavors.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Demonstrate new cooking techniques and equipment to staff.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Ensure compliance with federal, state, local and company health, safety, sanitation standards.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Follows and enforces food safety and sanitation guidelines.
• Maintains purchasing, receiving and food storage standards.

Business & Financial Acumen:

• Participates in the development and implementation of business strategies for the community which are aligned with the client’s overall mission, vision values and strategies.
• Manages department controllable expenses including food cost, supplies, uniforms, and equipment.
• Develops and implements guidelines and c