Corporate Executive Chef - Midatlantic

Position: CORPORATE EXECUTIVE CHEF - MIDATLANTIC
Morrison Healthcare

Position Title:

CORPORATE EXECUTIVE CHEF

Pay Grade: 17

Reports To:

VP OF CULINARY

Salary: $100,000 - $125,000

Other Forms of Compensation: BONUS + CAR

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 People Hub 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 People Hub, by clicking on 'referral tracking.'

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Job Summary

Job Summary:

Working as a Corporate Executive Chef , you will have the opportunity to access the latest trends in culinary and food service management. With our resources and your expertise as an Executive Chef, you will be valued as you go through your day making a difference to our patients and customers.

IDEAL LOCATION FOR THIS POSITION IS PHILLY TO NYC AREA. $100 - $125K, + BONUS POTENTIAL

Key Responsibilities:

* Develops and implements operational plans and systems to ensure that all contractual obligations are met

* Assists in implementing corporate and regional programs based on Company and Regulatory standards

* Develops and effectively communicates strategies for improving customer (Patient and Retail) satisfaction

* Provides training programs to ensure consistent, high quality food at the facility

* Develops Culinary Support Team within Region

* Provides on-going training to Regional Directors of Operations in the area of food quality, presentation and purchasing compliance

* Assists in roll-out of new products or programs as required

* Provides direction to Region Team to assure compliance with all Company purchasing programs and initiatives

* Completes all daily, weekly or monthly reports as outlined in the corporate policies and procedures on a timely basis meeting all prescribed deadline

* Visits units and completes reports in a timely manner (within 7 business days of actual unit visit)

* Manages budget in a fiscally responsible manner

* Participates in Patient Visitation rounds with facility management team during each site visit

* Performs other duties that may be assigned

Preferred Qualifications:

* Bachelor's Degree in Culinary Arts or Associates degree in Culinary Arts Degree with seven years progressive food service management experience. Extensive experience may be substituted for a degree

* Minimum of five years of progressive BOH food service management experience required

* Minimum of two years BOH food service management experience in a multi-unit setting required

* Minimum of three years healthcare experience depending upon formal degree and training, highly desirable

* Minimum of three years P&L experience in management capacity

* Expert knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation

* Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume

* Must be hands-on manager

* CEC (Certified Executive Chef) preferred

* 85% travel required

* Must be experienced with computers to include…