Culinary Operations Manager – Sustainable Contract Foodservice

Morrison Living; Ewing Township (NJ); Presencial; USD 70.000 - 75.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Medical

Dental

Vision

Life Insurance

Disability Insurance

Retirement Plan

Flexible Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

Associate Shopping Program

Wellness Programs

Discount Marketplace

Identity Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

FSAs

Descripción de la vacante

Morrison Living in New Jersey is seeking a seasoned culinary manager to lead the food service operation, oversee inventory, purchasing and receiving, and drive menu development with a focus on local sourcing and sustainability.

The role requires at least three years of contract foodservice management, strong knowledge of HACCP, P&L accountability, and the ability to manage costs while delivering high-quality experiences.

Formación

• Working knowledge of HACCP.
• Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control.
• Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• Experience with exposition cooking.
• Knowledge of P&L accountability and contract-managed service experience is desirable.
• ServSafe certification is a plus.

Responsabilidades

• Oversee full culinary management of the food service operation including inventory, ordering, and receiving.
• Oversee menu development, cost controls, purchasing and inventory with a focus on sourcing local products.
• Demonstrate a passion for sustainability in operations.
• Lead contract foodservice activities with attention to quality and service standards.

Conocimientos

HACCP knowledge

Culinary management

Food/catering trends

Exposition cooking

P&L accountability

ServSafe certified

Descripción del empleo

Morrison Living in New Jersey is seeking a seasoned culinary manager to lead the food service operation, oversee inventory, purchasing and receiving, and drive menu development with a focus on local sourcing and sustainability.

The role requires at least three years of contract foodservice management, strong knowledge of HACCP, P&L accountability, and the ability to manage costs while delivering high-quality experiences.