Executive Chef: Lead Culinary Team & Seasonal Menus

Compass Group USA; Ewing Township (NJ); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Parental Leave

Holiday Time Off

Job summary

Morrison Living in New Jersey is seeking an Executive Chef to lead daily kitchen operations, recruit and train staff, and deliver show-quality meals while driving resident and client satisfaction.

You will manage menu development, food safety and cost controls, monitor labor and food costs against budget, mentor onsite teams, and ensure compliance with safety standards. A comprehensive benefits package accompanies the role.

Qualifications

• Minimum 5 years of progressive culinary/kitchen management experience
• Extensive catering experience a plus
• High volume, complex foodservice operations experience - highly desirable
• Institutional and batch cooking experiences
• Hands-on chefs experience a must
• ServSafe certified - highly desirable

Responsibilities

• Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with safety standards, team productivity and performance, cost controls and profitability.
• Determine how food should be presented and create decorative displays.
• Provide direction on menu development and seasonal specials.
• Monitor freshness of produce and meat; source fresh food.
• Maintain product consistency through inspections of seasonings, portions, and appearance.
• Develop menus incorporating local foods and flavors and guest preferences.
• Prepare and cook foods; demonstrate new cooking techniques to staff.
• Supervise cooks and workers; ensure food safety and sanitation standards.
• Oversee scheduling, purchasing, inventory, and storage of food supplies.

Education

A.S. or equivalent experience

Job description

Morrison Living in New Jersey is seeking an Executive Chef to lead daily kitchen operations, recruit and train staff, and deliver show-quality meals while driving resident and client satisfaction.

You will manage menu development, food safety and cost controls, monitor labor and food costs against budget, mentor onsite teams, and ensure compliance with safety standards. A comprehensive benefits package accompanies the role.