Executive Sous Chef: Lead Culinary Ops & Cost Control

Compass Group USA; Newark Heights (NJ); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Holiday Time Off

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 Living in Newark, NJ, is seeking an experienced culinary professional to assist the Executive Chef in overseeing kitchen operations, maintaining safety and sanitation, and ensuring meals meet corporate programs and guidelines.

You will contribute to menu planning, cost controls, staff training, and the rollout of new culinary programs with marketing and culinary teams; strong leadership and communication skills are essential.

Qualifications

• Bachelor’s or associate degree in culinary arts or related field required.
• 3–5 years of relevant culinary experience preferred.
• Mastery of a wide variety of kitchen positions and stations.
• Knowledge of food cost and quality control principles.
• Proficiency with Microsoft Office (Word, Excel, PowerPoint).

Responsibilities

• Oversee kitchen operations and maintain safe, sanitary work environment.
• Prepare or direct preparation of meals per corporate programs and guidelines.
• Ensure high quality food items are prepared and presented cost-effectively.
• Assist in planning, ordering, inventory, and food preparation.
• Support cost controls and expenditures for the account.
• Roll out new culinary programs with marketing and culinary teams.
• Supervise staff to maintain cleanliness and organization.

Skills

Culinary expertise

Leadership & training

Food cost awareness

Computer literacy

Education

B.S./A.O.S. in Culinary Arts or related field

Tools

Microsoft Office

POS/Inventory systems

Job description

Morrison Living in Newark, NJ, is seeking an experienced culinary professional to assist the Executive Chef in overseeing kitchen operations, maintaining safety and sanitation, and ensuring meals meet corporate programs and guidelines.

You will contribute to menu planning, cost controls, staff training, and the rollout of new culinary programs with marketing and culinary teams; strong leadership and communication skills are essential.