Executive Chef Manager - Healthcare Food Service Leader

Compass Group USA; Camden (NJ); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Holiday Time Off (varies by site/state

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Morrison Healthcare in Camden, NJ seeks a Chef Manager to lead culinary operations for our contract foodservice program. You will manage menu development, purchasing, inventory, and cost controls while ensuring quality and local sourcing.

Ideal candidates have HACCP knowledge, 3+ years of culinary management in contract foodservice or fine dining, and a strong focus on sustainable practices and P&L accountability.

Qualifications

• Must have working knowledge of HACCP.
• Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control.
• Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• Experience with exposition cooking.

Responsibilities

• Full culinary management of food service operation to include inventory, ordering and receiving.
• Knowledge of P&L accountability and contract-managed service experience is desirable.
• Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products.
• Possesses a passion for sustainability.

Skills

Culinary management

P&L accountability

Menu development

Cost controls

Inventory purchasing

Sustainability focus

Food safety HACCP

ServSafe certified

Job description

Morrison Healthcare in Camden, NJ seeks a Chef Manager to lead culinary operations for our contract foodservice program. You will manage menu development, purchasing, inventory, and cost controls while ensuring quality and local sourcing.

Ideal candidates have HACCP knowledge, 3+ years of culinary management in contract foodservice or fine dining, and a strong focus on sustainable practices and P&L accountability.