TRAVELING EXECUTIVE CHEF

 Salary: 75,000 - 85,000 / year based on experience

Other Forms of Compensation: Flexible Paid Time off, Travel Reimbursed, Benefits 

Pay Grade: [[payGrade_obj]] 

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

We are seeking a Traveling Executive Chef to deliver culinary leadership and operational expertise across acute care healthcare facilities throughout Massachusetts, Connecticut, Maine, Rhode Island, and New York. This role requires both day and overnight travel, with a preference for candidates based in Massachusetts or Connecticut. The ideal candidate will have a high degree of flexibility to support varying facility needs, including weekends and holidays, as required.

The Traveling Executive Chef provides short‑term and long‑term support to multiple hospital locations, including new account openings, interim leadership coverage, performance improvement initiatives, and operational stabilization. This role ensures the consistent execution of culinary standards, regulatory compliance, and best‑in‑class healthcare foodservice practices across the region.

Key Responsibilities

• Provide hands‑on culinary leadership and operational support across multiple acute care facilities as business needs arise
• Plan, develop, and execute regular and modified menus in alignment with physician orders, nutritional requirements, and established corporate and facility guidelines
• Ensure consistent execution of standardized recipes, portion controls, and presentation standards to maintain quality, consistency, and fiscal accountability
• Complete and oversee daily production documentation, including production sheets, temperature logs, and waste tracking tools; evaluate finished products to ensure quality and patient satisfaction
• Train, mentor, and coach culinary teams on food preparation techniques, safe food handling, equipment operation, and sanitation standards in accordance with company policy and healthcare regulations
• Establish, implement, and reinforce cleaning and preventive maintenance programs for kitchen equipment, storage areas, and workspaces, ensuring compliance and proper documentation
• Manage food and non‑food inventory processes, ensuring product availability while maintaining cost controls and adherence to budgetary guidelines
• Ensure compliance with all federal, state, and local health regulations, including Joint Commission requirements, through successful health inspections and third‑party audits
• Adhere to all facility, departmental, and company safety protocols, including incident and occurrence reporting
• Collaborate with on‑site leadership teams and regional management to support operational goals, patient satisfaction initiatives, and continuous improvement efforts
• Participate in departmental meetings, staff training, and professional development programs across supported locations

Preferred Qualifications

• Associate degree in Culinary Arts or equivalent professional experience
• Three to five years of progressive culinary or kitchen management experience, preferably in healthcare or institutional foodservice environments
• Demonstrated experience supporting multiple locations or performing in a temporary, interim, or turnaround capacity strongly preferred
• Strong hands‑on culinary leadership skills with the ability to quickly assess operations and implement best practices
• Experience managing high‑volume, complex foodservice operations required
• Institutional, batch cooking, and healthcare catering experience highly desirable
• Comprehensive knowledge of foodservice trends with a strong focus on quality, production efficiency, sanitation, food cost control, and presentation
• Proficiency with computer app