Executive Chef & Food Systems Leader — Senior Meals

40 Dreams Catering LLC.; Westfield (NJ); On-site; USD 140,000 - 190,000; Full time

Job summary

40 Dreams Catering LLC. is seeking a Culinary and Food Systems Director to lead culinary operations, batch production, and team development for a high-volume meal prep business in New Jersey.

You will balance hands-on cooking with strategic food systems management, mentoring staff to advance from line cook to Kitchen Manager, and ensuring safety, quality, and efficiency. The role emphasizes developing structured professional growth plans, optimizing menus, procurement, inventory, and compliance

Qualifications

• 5+ years of professional culinary experience with at least 2+ years in an executive role.
• High-volume catering or meal prep experience preferred.
• Proven track record mentoring junior kitchen staff into managerial roles.
• Strong cost control, procurement, and inventory management skills.
• ServSafe Manager Certification required or able to obtain upon hire.

Responsibilities

• Lead daily hands-on batch culinary production to ensure taste, consistency and presentation.
• Design and implement menus for weekly/seasonal rotation with dietary considerations.
• Manage supplier relationships and negotiate cost-effective sourcing.
• Establish inventory controls and lean production workflows.
• Oversee kitchen operations, safety, sanitation, and SOP compliance.

Skills

Batch cooking

Mentoring

Menu engineering

Inventory management

Food cost control

Procurement

Leadership

Staff development

Education

ServSafe Manager Certification

Tools

SOPs

Job description

40 Dreams Catering LLC. is seeking a Culinary and Food Systems Director to lead culinary operations, batch production, and team development for a high-volume meal prep business in New Jersey.

You will balance hands-on cooking with strategic food systems management, mentoring staff to advance from line cook to Kitchen Manager, and ensuring safety, quality, and efficiency. The role emphasizes developing structured professional growth plans, optimizing menus, procurement, inventory, and compliance