Compass One Healthcare
Executive Chef – Morrison Healthcare (Compass One Healthcare)
Location:
Lexington, KY |
Salary:
$80,000‑95,000 per year |
Sign‑On Bonus:
$5,000 and relocation assistance.
Schedule:
Monday through Friday 6 am to 4:30 pm or 5:00 pm, with manager‑on‑duty weekend rotation (currently every 10th weekend).
Morrison Healthcare is a leading national food and nutrition services company serving more than 600 hospitals and healthcare systems. Its hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company’s comprehensive Mindful Choices® wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison’s alignment with the Partnership for a Healthier America’s (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare’s "Top 100 Best Places to Work in Healthcare" for the past five years and Training Magazine’s Top 125 organizations for the past six consecutive years. Morrison is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members.
Job Summary The Executive Chef will lead culinary operations for a 1,000‑bed patient feeding program and manage four distinct retail café operations. The role oversees all food production, ensures adherence to therapeutic diets, meets budgetary targets, and inspires a 50‑plus staff team to deliver exceptional, safe, and nutritious dining experiences 24/7.
Key Responsibilities
Menu Development: design, test, and implement innovative, cycle, and seasonal menus for both patient and retail dining, ensuring adherence to therapeutic diets, nutritional guidelines, and ingredient availability.
Recipe Standardization: follow, establish, and maintain comprehensive recipe and plating standards to guarantee consistency, quality, and accurate nutritional analysis across all production areas.
Cost Control and Budgeting: manage food and labor costs, monitor inventory levels, minimize waste, and work closely with purchasing to meet budgetary targets without compromising food quality.
Food Presentation: elevate the overall quality, presentation, and taste of all prepared items, maintaining high culinary standards that compete with commercial dining establishments.
Operational Management & Safety
High‑Volume Production Oversight: direct daily operations for a large‑scale, 24/7 cook‑chill and conventional production environment, including patient tray line, catering, and retail production kitchens. The daily patient meal census is 2,100, and the combined sales of our four retail outlets are $12 M annually.
Team Leadership & Development (50+ Staff): recruit, hire, train, mentor, and performance‑manage the entire culinary, kitchen, and utility staff, fostering a culture of accountability, teamwork, and continuous skill improvement.
Regulatory Compliance: ensure strict compliance with local, state, and federal health codes, including HACCP standards, JCAHO requirements, and all internal food‑safety protocols.
Equipment Maintenance: oversee the proper use, maintenance, and repair of all kitchen equipment, coordinating with facilities management to maintain a safe and functional work environment.
Retail & Service Enhancement
Café Management: direct the operational flow and culinary offerings of four distinct on‑site retail cafés, developing specials and promotions to maximize sales and customer satisfaction.
Customer Experience: analyze retail trends and feedback (patient and guest) to continuously improve offerings and service excellence in a diverse, high‑traffic setting.
Required Qualifications
Education: Associate's degree in Culinary Arts, Hospitality Management, or a related field; OR an equivalent combination of education and extensive, related professional experience.
Certification: ServSafe.
Experience: Minimum five years of progressive culinary management experience, with at least three years in an Executive Chef or Culinary Director role managing high‑volume, multi‑unit operations (healthcare, corporate dining, university campus).
Leadership: demonstrated experience leading and developing a large team (50+ staff members) in a 24/7 operation.
Knowledge: deep expertise in therapeutic and modified diets, nutrition principles, and HACCP standards.
Technology: proficiency with computerized menu management systems, inventory software, and Microsoft Office Suite; Zoom or MS Teams for virtual meetings.
Preferred Qualifications
Experience managing food service operations within a large acute care hospital setting.
Proven success in increasing retail café revenue and managing multiple P&L statements.
Benefits
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)
Compass Group is an equal opportunity employer. At Compass, we are committed to treating all applicants and associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply.
Applications are accepted on an ongoing basis.
Morrison Healthcare maintains a drug‑free workplace.
Req ID: 1483240
STACEY MOONEY
#J-18808-Ljbffr
Lexington, KY |
Salary:
$80,000‑95,000 per year |
Sign‑On Bonus:
$5,000 and relocation assistance.
Schedule:
Monday through Friday 6 am to 4:30 pm or 5:00 pm, with manager‑on‑duty weekend rotation (currently every 10th weekend).
Morrison Healthcare is a leading national food and nutrition services company serving more than 600 hospitals and healthcare systems. Its hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company’s comprehensive Mindful Choices® wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison’s alignment with the Partnership for a Healthier America’s (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare’s "Top 100 Best Places to Work in Healthcare" for the past five years and Training Magazine’s Top 125 organizations for the past six consecutive years. Morrison is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members.
Job Summary The Executive Chef will lead culinary operations for a 1,000‑bed patient feeding program and manage four distinct retail café operations. The role oversees all food production, ensures adherence to therapeutic diets, meets budgetary targets, and inspires a 50‑plus staff team to deliver exceptional, safe, and nutritious dining experiences 24/7.
Key Responsibilities
Menu Development: design, test, and implement innovative, cycle, and seasonal menus for both patient and retail dining, ensuring adherence to therapeutic diets, nutritional guidelines, and ingredient availability.
Recipe Standardization: follow, establish, and maintain comprehensive recipe and plating standards to guarantee consistency, quality, and accurate nutritional analysis across all production areas.
Cost Control and Budgeting: manage food and labor costs, monitor inventory levels, minimize waste, and work closely with purchasing to meet budgetary targets without compromising food quality.
Food Presentation: elevate the overall quality, presentation, and taste of all prepared items, maintaining high culinary standards that compete with commercial dining establishments.
Operational Management & Safety
High‑Volume Production Oversight: direct daily operations for a large‑scale, 24/7 cook‑chill and conventional production environment, including patient tray line, catering, and retail production kitchens. The daily patient meal census is 2,100, and the combined sales of our four retail outlets are $12 M annually.
Team Leadership & Development (50+ Staff): recruit, hire, train, mentor, and performance‑manage the entire culinary, kitchen, and utility staff, fostering a culture of accountability, teamwork, and continuous skill improvement.
Regulatory Compliance: ensure strict compliance with local, state, and federal health codes, including HACCP standards, JCAHO requirements, and all internal food‑safety protocols.
Equipment Maintenance: oversee the proper use, maintenance, and repair of all kitchen equipment, coordinating with facilities management to maintain a safe and functional work environment.
Retail & Service Enhancement
Café Management: direct the operational flow and culinary offerings of four distinct on‑site retail cafés, developing specials and promotions to maximize sales and customer satisfaction.
Customer Experience: analyze retail trends and feedback (patient and guest) to continuously improve offerings and service excellence in a diverse, high‑traffic setting.
Required Qualifications
Education: Associate's degree in Culinary Arts, Hospitality Management, or a related field; OR an equivalent combination of education and extensive, related professional experience.
Certification: ServSafe.
Experience: Minimum five years of progressive culinary management experience, with at least three years in an Executive Chef or Culinary Director role managing high‑volume, multi‑unit operations (healthcare, corporate dining, university campus).
Leadership: demonstrated experience leading and developing a large team (50+ staff members) in a 24/7 operation.
Knowledge: deep expertise in therapeutic and modified diets, nutrition principles, and HACCP standards.
Technology: proficiency with computerized menu management systems, inventory software, and Microsoft Office Suite; Zoom or MS Teams for virtual meetings.
Preferred Qualifications
Experience managing food service operations within a large acute care hospital setting.
Proven success in increasing retail café revenue and managing multiple P&L statements.
Benefits
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)
Compass Group is an equal opportunity employer. At Compass, we are committed to treating all applicants and associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply.
Applications are accepted on an ongoing basis.
Morrison Healthcare maintains a drug‑free workplace.
Req ID: 1483240
STACEY MOONEY
#J-18808-Ljbffr