Executive Chef: Lead Culinary & Kitchen Ops

Cadient, LLC; Franklin (NJ); On-site; USD 68,770,000 - 74,501,000; Full time

Job summary

ShopRite of Franklin is seeking an Executive Chef to lead all food service operations in the Franklin, NJ location. You will direct the department, manage labor and food costs, ensure quality and safety, and drive exceptional customer service in a high-volume store kitchen.

The role requires a Bachelor’s in culinary arts, at least 3 years of management experience, SERVSAFE certification, and strong leadership and communication skills to inspire the culinary team and maintain standards.

Qualifications

• Bachelor’s Degree in Culinary Arts or Sciences preferred.
• Minimum of 3 years of experience managing associates in a high-volume food industry setting or operation; or equivalent combination with P&L responsibility.
• Current SERVSAFE certification is preferred.

Responsibilities

• Direct and supervise all functions of the Food Service Department to achieve sales, profit, and customer experience goals.
• Lead staff, conduct interviews, appraisals, and discipline as needed, and manage scheduling and budgets.
• Maintain product quality, food safety, presentation, and waste standards across the department.
• Coordinate with other store departments to ensure smooth operations and compliance with policies.
• Ensure safety, sanitation, and QA standards through HACCP logs and regular inspections.

Skills

Leadership

Communication

Menu development

Food safety knowledge

SERVSAFE certification

Education

Bachelor’s Degree in Culinary Arts or Sciences

3+ years managing associates in high-volume food operation

P&L responsibility experience

Tools

Microsoft Office

Register applications

Job description

ShopRite of Franklin is seeking an Executive Chef to lead all food service operations in the Franklin, NJ location. You will direct the department, manage labor and food costs, ensure quality and safety, and drive exceptional customer service in a high-volume store kitchen.

The role requires a Bachelor’s in culinary arts, at least 3 years of management experience, SERVSAFE certification, and strong leadership and communication skills to inspire the culinary team and maintain standards.