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About the Role
Oversee all culinary operations within a 300+ bed acute care hospital, including patient dining, retail services, catering, and physician dining. This leadership role ensures high-quality food production, regulatory compliance, financial performance, and leads a team dedicated to exceptional hospitality and patient experiences. The operation includes approximately $10M in managed volume and $3.5M in annual retail sales.
Responsibilities
- Direct and oversee all culinary operations, ensuring high standards of food quality, presentation, consistency, and safety.
- Lead, mentor, and develop culinary associates, supervisors, and managers to drive engagement, retention, and performance.
- Manage food, labor, and supply costs while maintaining budgetary and financial objectives.
- Plan, develop, and execute patient, retail, catering, and special event menus in collaboration with Clinical Nutrition and operational leadership.
- Ensure compliance with all federal, state, local, and accrediting agency standards, including food safety, sanitation, infection prevention, and workplace safety requirements.
- Oversee purchasing, inventory management, production planning, and waste reduction initiatives.
- Partner with Patient Services and Clinical Nutrition teams to support patient-centered dining programs and therapeutic diet requirements.
- Lead quality improvement initiatives focused on food quality, customer satisfaction, operational efficiency, and regulatory readiness.
- Support and implement new culinary programs, retail concepts, and wellness initiatives in collaboration with marketing and culinary leadership.
- Maintain readiness for regulatory surveys, inspections, and audits.
Requirements
- Culinary degree preferred.
- Three to five years of progressive culinary management experience, preferably in healthcare, hospitality, or contract foodservice environments.
- Experience leading high-volume food production, retail dining, and catering operations.
- Strong background in food and labor cost management, budgeting, purchasing, and inventory control.
- Knowledge of healthcare foodservice regulations, food safety standards, and patient dining programs preferred.
- ServSafe® Manager Certification preferred.
- Proven ability to lead, develop, and inspire diverse teams.
- Strong organizational, communication, and customer service skills.
- Passion for culinary excellence, innovation, and delivering exceptional hospitality in a healthcare setting.
- Desire to grow professionally with an industry-leading foodservice organization.
Skills
- Culinary management
- Food production
- Retail dining
- Catering operations
- Food and labor cost management
- Budgeting
- Purchasing
- Inventory control
- Healthcare foodservice regulations
- Food safety standards
- Patient dining programs
- Team leadership
- Organizational skills
- Communication skills
- Customer service skills
- Culinary excellence
- Innovation
- Hospitality
Location
- Hospital
Work Type
- Full-time
Experience Level
- 3-5 years of progressive culinary management experience
Education Level
- Culinary degree preferred
Salary/Compensations
- 75,000 - 100,000 / year
Benefits
- Flexible Paid Time Off
- Benefits
- 401K
- Training
- Medical
- Dental
- Vision
- Life Insurance/ AD
- Disability Insurance
- Retirement Plan
- 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)
About the Company
- 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.
Equal Opportunity
- 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.
- Certain positions may require Florida Level 2 background screening.
- Morrison Healthcare maintains a drug-free workplace.