Executive Chef

Overview

Salary: $85,000 - $90,000

Morrison Living has built community through dining experiences for over a century, driven by a passion for hospitality and culinary excellence. We deliver exceptional service and aim to be the best part of someone’s day. The commitment of our team members to these principles makes us an industry leader and an employer of choice for hospitality professionals. Everything we do is guided by care for our people, training, development, and recognition as our greatest asset — our team.

Morrison Living is a member of Compass Group USA. This position is eligible for an Employee Referral Bonus. Apply to Morrison Living today.

to Learn More about the Compass Story.

An inspirational and organized leader who will roll up their sleeves to ensure the overall success of daily kitchen operations, including recruiting, training, and food preparation. The Executive Chef showcases culinary talents through the delivery of show-quality food with hands-on involvement, while developing and empowering onsite staff. The role aims to continually improve resident, employee, and client satisfaction while maximizing financial performance.

The position ensures monthly budget, food and labor costs, and safe handling of food by following safety and sanitation protocols.

• Lead daily culinary production in preparation and presentation of meals, ensuring food quality, safety and sanitation standards, team productivity and performance, cost controls, and profitability.
• Determine how food should be presented and create decorative displays.
• Provide direction on menu development based on product availability; create distinctive specials with seasonal ingredients.
• Source fresh food and monitor produce and meat for freshness.
• Maintain product consistency by inspecting seasonings, portions, and appearance of food.
• Research customer preferences and develop menus that incorporate local foods and flavors.
• Prepare and cook foods of all types, for regular service or special events.
• Demonstrate new cooking techniques and equipment to staff.
• Supervise and coordinate activities of cooks and workers involved in food preparation.
• Ensure compliance with federal, state, local and company health, safety, sanitation standards.
• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Communicate safety procedures and ensure understanding of safety codes; monitor related processes and procedures.
• Monitor the quality of raw and cooked food products to meet standards.
• Follow and enforce food safety and sanitation guidelines.
• Maintain purchasing, receiving and storage standards.

• Participate in development and implementation of business strategies aligned with client mission and values.
• Manage department controllable expenses including food cost, supplies, uniforms, and equipment.
• Develop and implement guidelines and control procedures for purchasing and receiving areas.
• Analyze financial and operational information to adjust business plans, labor needs, and operating costs.
• Develop, implement, and manage the department's budget; monitor labor and food costs to meet objectives.
• Identify major revenue and expense opportunities and potential problems.
• Control food cost, labor, and other expenses; monitor actual vs. budgeted expenses.
• Oversee food inventory, purchasing, control, and disbursement of all food supplies.
• Schedule staff based on forecasted volumes.

• Create 100% resident satisfaction by training and equipping team members to deliver best-in-class service.
• Maintain professional attitude and appearance when engaging with residents and community staff.
• Improve service by understanding guest needs and providing guidance, feedback, and coaching.
• Provide and support service behaviors that elevate customer satisfaction and retention.
• Empower employees to deliver excellent customer service and set clear expectations with ongoing training.
• Foster genuine hospitality and teamwork on an ongoing basis.
• Use teamwork to support guests and employees; act on resident feedback to improve the department.
• Review resident satisfaction data to identify improvement areas; respond to guest problems and complaints.

• Regularly lead team meetings and establish goals (performance, budget, team, etc.).
• Solicit employee feedback and maintain an open-door policy; monitor satisfaction results.
• Develop and implement strategies to support team member engagement and fair treatment.
• Provide training to ensure understanding of expectations and responsible performance; equip team with necessary tools.
• Communicate performance expectations and provide ongoing feedback; coach as needed to reach objectives.

• A.S. degree or equivalent experience
• Minimum 5 years of progressive culinary/kitchen management experience
• Extensive catering experience is a plus
• High-volume, complex food service operations…