Culinary Operations Director

Morrison Living; Red Bank (NJ); On-site; USD 90,000 - 120,000; Full time

Job summary

Morrison Living seeks an inspirational and organized Executive Chef to lead daily kitchen operations in Red Bank, NJ. You will recruit, train, and empower onsite staff while delivering show quality food that delights residents and clients.

You will manage food and labor costs, stay within budgets, and uphold safety and sanitation standards. This role emphasizes leadership, menu development, and continuous improvement of service quality.

Qualifications

• Minimum 5 years of progressive culinary/kitchen management experience.
• Extensive catering experience is a plus.
• Hands-on chefs experience a must.
• Comprehensive knowledge of food and catering trends with focus on quality, production, sanitation, food cost controls, and presentation.
• Must be experienced with computers; including Word, Excel and PowerPoint, Outlook, Email and the Internet.

Responsibilities

• Lead daily culinary production, ensuring food quality, safety, and profitability.
• Direct menu development based on product availability and seasonal ingredients.
• Monitor freshness of produce and meat; maintain product consistency through inspections.
• Oversee budgeting, purchasing, receiving, and storage of food supplies to control costs.
• Ensure safety protocols and sanitation standards are followed across the team.
• Provide coaching and performance guidance to cooks and staff; schedule based on forecasted volumes.
• Develop and manage department budget to meet or exceed objectives.
• Strive to deliver 100% resident satisfaction through training and service excellence.

Skills

Leadership

Budget management

Food safety awareness

Team building

Communication

Education

A.S. or equivalent experience

Tools

Microsoft Office

Excel

PowerPoint

Outlook

Email

Job description

Morrison Living seeks an inspirational and organized Executive Chef to lead daily kitchen operations in Red Bank, NJ. You will recruit, train, and empower onsite staff while delivering show quality food that delights residents and clients.

You will manage food and labor costs, stay within budgets, and uphold safety and sanitation standards. This role emphasizes leadership, menu development, and continuous improvement of service quality.