Executive Chef - Elevate Corporate Dining & Innovation

Restaurant Associates; Whippany (NJ); On-site; USD 95,000 - 100,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/AD

Disability Insurance

Retirement Plan

Paid Time Off

Paid Parental Leave

FSAs

Job summary

Restaurant Associates invites applications for an Executive Chef at a premier corporate dining account in Whippany, NJ, serving a daily population of about 400 guests.

You will lead culinary operations, ensuring exceptional food quality, presentation, and hospitality standards while mentoring a culinary team and balancing creativity with operational discipline in a high-volume setting.

Qualifications

• A.S. or equivalent experience.
• 3–5 years of progressive culinary/kitchen management experience.
• Must be able to work a Monday-Friday 6:00 AM to 3:00 PM schedule, with occasional events and seasonal weekend support.
• Catering experience required.
• Experience in high-volume corporate dining and diverse cuisines.

Responsibilities

• Plans regular and modified menus according to established guidelines.
• Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation.
• Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas; ensure schedules are followed.
• Maintains inventory of food and supplies within guidelines; ensure product availability.
• Makes decisions on leftover food utilization within company guidelines.
• Complies with health and sanitation regulations and audits.
• Follows safety policies and participates in meetings and professional programs.

Skills

Hands-on chef

Catering experience

High-volume operations

Food safety

MS Office proficiency

Education

A.S. or equivalent experience

Tools

Microsoft Office (Word, Excel, PowerPoint)

Job description

Restaurant Associates invites applications for an Executive Chef at a premier corporate dining account in Whippany, NJ, serving a daily population of about 400 guests.

You will lead culinary operations, ensuring exceptional food quality, presentation, and hospitality standards while mentoring a culinary team and balancing creativity with operational discipline in a high-volume setting.