Executive Chef: Lead Culinary Ops & Teams

Compass Group USA; Monroe Township (NJ); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Holiday Time Off

Job summary

Working as the Executive Chef at Morrison Living, you will oversee kitchen operations, ensure safety and sanitation, and deliver high-quality meals in a hospitality-focused environment. You will lead and empower onsite staff, recruit and train talent, and manage daily production with a commitment to resident and client satisfaction.

This role demands strong financial stewardship, including meeting monthly budgets for food and labor, and implementing cost controls while maintaining quality and

Qualifications

• A.S. or equivalent experience required; progressive culinary/kitchen management experience preferred.
• Strong knowledge of food safety, sanitation, and regulatory standards.
• Experience with high-volume, complex foodservice operations is highly desirable.

Responsibilities

• Lead daily culinary production ensuring food quality, safety, and presentation.
• Oversee budgeting, labor, and food cost controls to meet objectives.
• Train, mentor, and empower onsite culinary staff; recruit as needed.
• Develop menus and seasonal specials aligned with client needs and local ingredients.
• Ensure exceptional customer service and resident satisfaction through staff guidance.

Skills

Culinary leadership

Budgeting & cost control

Menu development

Food safety & sanitation

Staff training & development

Communication with clients

Education

A.S. or equivalent experience

Tools

Microsoft Office

Job description

Working as the Executive Chef at Morrison Living, you will oversee kitchen operations, ensure safety and sanitation, and deliver high-quality meals in a hospitality-focused environment. You will lead and empower onsite staff, recruit and train talent, and manage daily production with a commitment to resident and client satisfaction.

This role demands strong financial stewardship, including meeting monthly budgets for food and labor, and implementing cost controls while maintaining quality and