SR. EXECUTIVE CHEF
Compass GroupAbout the role
Position Title: Sr. Executive Chef
Pay Grade: 16
Reports To: Sr. DFNS
Salary: $100,000 - $125,000
Other Forms of Compensation: relocation assistance
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.
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.
Job Summary
SENIOR EXECUTIVE CHEF OPPORTUNITIES
Gainesville, FL | Columbia, SC | Charlotte, NC
Bring your culinary leadership to a role where you can make an impact, develop a talented team, and put your own stamp on a growing operation.
We currently have Senior Executive Chef positions available in Gainesville, FL; Columbia, SC; and Charlotte, NC. These are exciting opportunities for chefs with backgrounds in healthcare, hotels, resorts, restaurants, corporate dining, higher education, catering, or other high-volume hospitality environments.
Healthcare experience is not required. We’re looking for strong culinary leaders who understand quality, consistency, cost controls, team development, and the guest experience.
JOB SUMMARY:
As a Senior Executive Chef, you will lead culinary operations across retail dining, patient and resident meals, catering, and special events. You’ll oversee menu development, food production, purchasing, inventory, food costs, sanitation, and culinary team development.
This is a hands-on leadership role for someone who enjoys building teams, raising culinary standards, introducing fresh ideas, and creating food that people are excited to experience.
WHAT YOU’LL DO:
- Lead culinary operations across retail, patient dining, catering, and special events
- Develop creative, on-trend menus focused on quality, seasonality, wellness, and presentation
- Establish and maintain high culinary and food-safety standards
- Recruit, train, coach, and inspire the culinary team
- Build a positive, accountable, and hospitality-driven kitchen culture
- Manage purchasing, inventory, production, food costs, and waste
- Plan and execute catering events from concept through service
- Monitor operational performance and lead continuous improvements
- Partner with leadership and other departments to improve the overall dining experience
- Support sustainability and responsible sourcing initiatives
WHAT WE’RE LOOKING FOR:
- Three to five years of progressive culinary or kitchen-management experience
- Experience in healthcare, hotels, resorts, restaurants, corporate dining, higher education, catering, or another high-volume foodservice environment
- Strong leadership skills with a proven ability to develop and motivate teams
- Experience with menu development, purchasing, inventory, production, and food-cost controls
- Experience planning and executing catering events
- Strong knowledge of culinary trends, sanitation, quality, and presentation
- Ability to communicate effectively with clients, leadership, customers, and associates
- Proficiency with Microsoft Office, email, and other business technology
- Culinary degree or bachelor’s degree in foodservice management or a related field preferred
- ServSafe certification required
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