Traveling Executive Chef

$85,000-$90,000

Morrison Healthcare, a Compass Healthcare company, is a leader in health care food and nutrition services company, serving more than 1,000 hospitals and health care 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 health care 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.

Working as the Traveling Executive Chef, you will serve as a culinary leader providing operational support across multiple health care accounts throughout the West Coast. This position requires 100% travel on a 10 days on / 4 days off rotation, stepping into accounts to provide leadership during vacancies, new account openings, business transitions, special projects, and operational support. You will oversee all kitchen operations while maintaining the highest standards of food quality, safety, sanitation, and regulatory compliance.

This is an outstanding opportunity for a flexible, energetic, and entrepreneurial culinary professional who thrives in diverse environments and enjoys leading teams through change.

• Provide Executive Chef leadership during vacancies, new account openings, transitions, and special projects.
• Plan and execute regular and therapeutic menus in accordance with company and regulatory standards.
• Lead, train, and develop culinary teams while promoting food safety, sanitation, and operational excellence.
• Oversee food production, quality, inventory, and cost controls to meet operational and financial goals.
• Ensure compliance with all federal, state, local, and company food safety and sanitation requirements.
• Maintain clean, safe, and organized kitchen operations, including equipment and preventive maintenance.
• Partner with regional leadership and client teams to deliver exceptional patient dining experiences and operational consistency.
• Participate in leadership meetings, training, and continuous improvement initiatives.
• May require other support travel nationwide.

• A.S. or equivalent experience
• 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training
• Extensive catering experience a plus
• Healthcare/Hospital culinary experience a PLUS
• High volume, complex food service operations experience - highly desirable
• Institutional and batch cooking experiences
• Hands-on chef experience a must
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
• Must be willing to participate in client satisfaction programs/activities
• Serv Safe certified - highly desirable

• Medical
• Dental
• Vision
• Life Insurance/ AD
• Disability Insurance
• Retirement Plan
• Flexible Time Off
• Paid Parental Leave
• Holiday Time Off (varies by site/state)
• Personal Leave
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet Insurance
• Commuter Benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)

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