Compass Group
Morrison Living
Salary: $95,000.00 - $100,000.00
Other Forms of Compensation Driven by our passion in the pursuit of hospitality and culinary excellence, Morrison Living has built community through dining experiences for over a century. Embedded in our culture, we deliver exceptional service and aim to be the best part of someone’s day. The commitment of our team members to these core principles makes us an industry leader and an employer of choice for hospitality professionals. Everything we do means more when it’s served with care. The exceptional care and culinary artistry of our team members is nurtured by training, developing, and recognizing our greatest asset – our people. This approach makes the Morrison Living difference. Join us and discover how we build community one meal at a time.
Client Overview
Our client is a large, upscale Continuing Care Retirement Community (CCRC) located in New York, offering a full continuum of care including homecare, short-term rehab, skilled nursing, memory care, and end-of-life services—all within a collaborative, resident-focused environment.
The Executive Chef must have prior experience in skilled nursing, healthcare, assisted living, or memory care, with a strong understanding of regulatory compliance, clinical dietary needs, and food safety protocols.
This role leads a strong, established culinary team and is ideal for a chef who thrives on mentoring and developing others—someone who can elevate the team’s performance and prepare them for future growth.
The ideal candidate is a hands‑on leader who is passionate about training and inspiring a team that is eager to learn, bringing energy, structure, and creativity to the kitchen.
Responsibilities include overseeing all culinary operations, managing food and labor costs, ensuring regulatory compliance, and delivering a high-quality, resident-centered dining experience across multiple service areas.
Job Summary An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and the safe handling of food by following safety & sanitation protocols.
Leading Culinary Operation
Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability.
Determine how food should be presented and create decorative food displays.
Provide direction on menu development based on product availability; create distinctive specials that incorporate seasonal or special ingredients.
Seek out sources for fresh food; monitor all produce and meat for freshness.
Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.
Research customer preferences and develop a menu that incorporates local foods and flavors.
Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
Demonstrate new cooking techniques and equipment to staff.
Supervise and coordinate activities of cooks and workers engaged 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 the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
Monitor the quality of raw and cooked food products to ensure that standards are met.
Follow and enforce food safety and sanitation guidelines.
Maintain purchasing, receiving and food storage standards.
Business & Financial Acumen
Participate in the development and implementation of business strategies for the community aligned with the client’s overall mission, vision 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 on an ongoing basis to adjust business plans, labor requirements, and operating costs.
Develop, implement, and manage the department’s budget; continually analyze, forecast, monitor, and control labor and food costs to meet/exceed management budget objectives.
Identify major revenue and expense opportunities and possible problems.
Control food cost, labor, and other expenses; monitor actual versus budgeted expenses.
Oversee the food inventory, purchasing, control, and disbursement of all food supplies.
Schedule staff based on forecasted volumes.
Ensuring Exceptional Customer Service
Create 100% resident satisfaction by providing team members with the training and resources needed to maximize team member engagement and deliver best‑in‑class service.
Maintain professional attitude and appearance while engaging with residents and community staff.
Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Provide and support service behaviors that are above and beyond for customer satisfaction and retention.
Empower employees to provide excellent customer service, establishing guidelines so employees understand expectations and parameters.
Ensure employees provide genuine hospitality and teamwork on an ongoing basis.
Use teamwork to support guests and employees.
Seek opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve the department.
Review resident satisfaction results and other data to identify areas of improvement.
Respond to and handle guest problems and complaints.
Team Building and Management
Regularly lead team member meetings.
Establish goals including performance goals, budget goals, team goals, etc.
Solicit employee feedback, utilize open‑door policy and review employee satisfaction results to address problems or concerns.
Develop and implement strategies and practices that support team member engagement.
Ensure employees are treated fairly and equitably.
Provide team members with training needed to understand expectations and perform job responsibilities.
Provide team members with necessary tools to perform their duties and responsibilities.
Communicate performance expectations and provide on‑going feedback.
Provide coaching and counseling as needed to achieve performance objectives and reach their fullest potential.
Preferred Qualifications
A.S. or equivalent experience.
Minimum 5 years of progressive culinary/kitchen management experience, depending on formal degree or training.
Extensive catering experience is a plus.
High volume, complex foodservice operations experience—highly desirable.
Institutional and batch cooking experience.
Hands‑on chefs experience a must.
Comprehensive knowledge of food and catering trends focused on quality, production, sanitation, food cost controls, and presentation.
Experience with Microsoft Office (Word, Excel, PowerPoint), Outlook, e‑mail and the Internet.
Willingness to participate in client satisfaction programs/activities.
ServSafe certified—highly desirable.
Benefits
Medical
Dental
Vision
Life Insurance/AD
Disability Insurance
Retirement Plan
Flexible Time Off
Holiday Time Off (varies by site/state)
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 Equal Opportunity Statement 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, 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 Living maintains a drug‑free workplace.
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws.
For positions in Washington State, Maryland, or to be performed remotely, click here for paid time off benefits information.
Apply Today Apply to Morrison Living today!
#J-18808-Ljbffr
Other Forms of Compensation Driven by our passion in the pursuit of hospitality and culinary excellence, Morrison Living has built community through dining experiences for over a century. Embedded in our culture, we deliver exceptional service and aim to be the best part of someone’s day. The commitment of our team members to these core principles makes us an industry leader and an employer of choice for hospitality professionals. Everything we do means more when it’s served with care. The exceptional care and culinary artistry of our team members is nurtured by training, developing, and recognizing our greatest asset – our people. This approach makes the Morrison Living difference. Join us and discover how we build community one meal at a time.
Client Overview
Our client is a large, upscale Continuing Care Retirement Community (CCRC) located in New York, offering a full continuum of care including homecare, short-term rehab, skilled nursing, memory care, and end-of-life services—all within a collaborative, resident-focused environment.
The Executive Chef must have prior experience in skilled nursing, healthcare, assisted living, or memory care, with a strong understanding of regulatory compliance, clinical dietary needs, and food safety protocols.
This role leads a strong, established culinary team and is ideal for a chef who thrives on mentoring and developing others—someone who can elevate the team’s performance and prepare them for future growth.
The ideal candidate is a hands‑on leader who is passionate about training and inspiring a team that is eager to learn, bringing energy, structure, and creativity to the kitchen.
Responsibilities include overseeing all culinary operations, managing food and labor costs, ensuring regulatory compliance, and delivering a high-quality, resident-centered dining experience across multiple service areas.
Job Summary An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and the safe handling of food by following safety & sanitation protocols.
Leading Culinary Operation
Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability.
Determine how food should be presented and create decorative food displays.
Provide direction on menu development based on product availability; create distinctive specials that incorporate seasonal or special ingredients.
Seek out sources for fresh food; monitor all produce and meat for freshness.
Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.
Research customer preferences and develop a menu that incorporates local foods and flavors.
Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
Demonstrate new cooking techniques and equipment to staff.
Supervise and coordinate activities of cooks and workers engaged 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 the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
Monitor the quality of raw and cooked food products to ensure that standards are met.
Follow and enforce food safety and sanitation guidelines.
Maintain purchasing, receiving and food storage standards.
Business & Financial Acumen
Participate in the development and implementation of business strategies for the community aligned with the client’s overall mission, vision 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 on an ongoing basis to adjust business plans, labor requirements, and operating costs.
Develop, implement, and manage the department’s budget; continually analyze, forecast, monitor, and control labor and food costs to meet/exceed management budget objectives.
Identify major revenue and expense opportunities and possible problems.
Control food cost, labor, and other expenses; monitor actual versus budgeted expenses.
Oversee the food inventory, purchasing, control, and disbursement of all food supplies.
Schedule staff based on forecasted volumes.
Ensuring Exceptional Customer Service
Create 100% resident satisfaction by providing team members with the training and resources needed to maximize team member engagement and deliver best‑in‑class service.
Maintain professional attitude and appearance while engaging with residents and community staff.
Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Provide and support service behaviors that are above and beyond for customer satisfaction and retention.
Empower employees to provide excellent customer service, establishing guidelines so employees understand expectations and parameters.
Ensure employees provide genuine hospitality and teamwork on an ongoing basis.
Use teamwork to support guests and employees.
Seek opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve the department.
Review resident satisfaction results and other data to identify areas of improvement.
Respond to and handle guest problems and complaints.
Team Building and Management
Regularly lead team member meetings.
Establish goals including performance goals, budget goals, team goals, etc.
Solicit employee feedback, utilize open‑door policy and review employee satisfaction results to address problems or concerns.
Develop and implement strategies and practices that support team member engagement.
Ensure employees are treated fairly and equitably.
Provide team members with training needed to understand expectations and perform job responsibilities.
Provide team members with necessary tools to perform their duties and responsibilities.
Communicate performance expectations and provide on‑going feedback.
Provide coaching and counseling as needed to achieve performance objectives and reach their fullest potential.
Preferred Qualifications
A.S. or equivalent experience.
Minimum 5 years of progressive culinary/kitchen management experience, depending on formal degree or training.
Extensive catering experience is a plus.
High volume, complex foodservice operations experience—highly desirable.
Institutional and batch cooking experience.
Hands‑on chefs experience a must.
Comprehensive knowledge of food and catering trends focused on quality, production, sanitation, food cost controls, and presentation.
Experience with Microsoft Office (Word, Excel, PowerPoint), Outlook, e‑mail and the Internet.
Willingness to participate in client satisfaction programs/activities.
ServSafe certified—highly desirable.
Benefits
Medical
Dental
Vision
Life Insurance/AD
Disability Insurance
Retirement Plan
Flexible Time Off
Holiday Time Off (varies by site/state)
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 Equal Opportunity Statement 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, 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 Living maintains a drug‑free workplace.
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws.
For positions in Washington State, Maryland, or to be performed remotely, click here for paid time off benefits information.
Apply Today Apply to Morrison Living today!
#J-18808-Ljbffr