Executive Chef - Lead High-Volume Culinary Team

Senior Dining Association Inc.; New York (NY); Sur place; USD 80 000 - 90 000; Plein temps

Avantages offerts par ce poste

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Paid Parental Leave

Holiday Time Off (varies by site/state

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

FSAs

Résumé du poste

Morrison Living in New York, NY is seeking an Executive Chef to oversee all culinary functions for a dining account. You will lead a team, manage safety and sanitation, and drive culinary excellence on site.

The role requires experience in high-volume production and catering, strong cost-control skills, and a passion for training and developing staff. A culinary degree is preferred, with opportunities to innovate menus and programs within a respected hospitality company.

Qualifications

• Culinary management experience required or preferred.
• Experience with cost controls and budget management.
• High volume production and catering experience is essential.
• Strong desire to learn and grow with a leading foodservice company.

Responsabilités

• Oversee all culinary functions for the dining account.
• Manage and lead a team of associates and ensure safety and sanitation standards.
• Plan and create menus; purchase and manage inventory.
• Roll out new culinary programs in collaboration with marketing and culinary teams.

Connaissances

Culinary management

Cost controls

High volume catering

Desire to learn and grow

Formation

Culinary degree

Description du poste

Morrison Living in New York, NY is seeking an Executive Chef to oversee all culinary functions for a dining account. You will lead a team, manage safety and sanitation, and drive culinary excellence on site.

The role requires experience in high-volume production and catering, strong cost-control skills, and a passion for training and developing staff. A culinary degree is preferred, with opportunities to innovate menus and programs within a respected hospitality company.