Executive Chef – Senior Living Kitchen Leader

SmartRecruiters, Inc.; Ackermans Mills (NJ); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Health Insurance

Life Insurance/AD&D

Disability Insurance

EAP

401(k)

PTO & Holidays

Tuition Reimbursement

Referral Bonus

Job summary

Monarch Communities Senior Living seeks an Executive Chef to lead the day-to-day culinary services operations at Brandywine Living in Mahwah. You will ensure resident satisfaction by delivering nutritious, well-plated meals and maintaining high service standards.

The role requires HACCP compliance, cost control, and budgeting responsibilities, plus hiring, training and mentoring culinary staff; weekend availability is required.

Qualifications

• Bachelor’s degree in culinary arts, hospitality, nutrition, or business.
• 2+ years in culinary services administration, preferably in senior living.
• ServSafe certification required.
• Experience in cost control, food management, and diet therapy.
• Proficiency in MS Office and ability to learn new applications.

Responsibilities

• Planning, organizing, delegating, and directing all aspect of the culinary services department.
• Oversee the production of all meals while maintaining high quality, excellent service practices, and superior customer service.
• Hiring, training, and mentoring all culinary services department associates.
• Ensure all HACCP protocols are adhered to and documented for safe food handling.
• Adhere to budgets and control costs.
• Must be able to work at least one weekend day with schedule flexibility.

Skills

Culinary services administration

Cost control

Food management

Diet therapy

Education

Bachelor’s degree in culinary arts, hospitality, nutrition, or business

Tools

Microsoft Office

Job description

Monarch Communities Senior Living seeks an Executive Chef to lead the day-to-day culinary services operations at Brandywine Living in Mahwah. You will ensure resident satisfaction by delivering nutritious, well-plated meals and maintaining high service standards.

The role requires HACCP compliance, cost control, and budgeting responsibilities, plus hiring, training and mentoring culinary staff; weekend availability is required.