Chef - Corporate Dining (Warren, NJ)

Compass Group•Warren Township, NJ

2d•$75,000 - $85,000•Onsite

About The Position

As the Chef for our corporate dining account in Warren, NJ, you will lead all culinary operations while fostering a safe, clean, and efficient kitchen environment. In this role, you will oversee the preparation and execution of high-quality meals that align with client expectations, company standards, and corporate culinary programs. We are seeking an innovative, hands-on culinary leader who is passionate about delivering exceptional dining experiences, mentoring kitchen teams, and driving operational excellence in a fast-paced corporate dining setting.

Requirements

A.S. or equivalent experience
Minimum of three to five years of progressive culinary/kitchen management experience in a high-volume environment
Extensive catering experience is a plus
High volume, complex foodservice operations experience - highly desirable
Institutional and batch cooking experiences
Hands-on chef experience is a must
Experience working in a unionized environment is preferred.
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Must be experienced with computers, including Microsoft Office (Word, Excel, and PowerPoint), Outlook, E-mail, and the Internet
ServSafe certified - highly desirable

Responsibilities

Plans regular and modified menus according to established guidelines
Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality
Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety, and sanitation based on Company and regulatory standards
Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas
Ensures that kitchen staff follow and complete schedules as assigned
Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that the necessary products are available when needed
Makes all decisions regarding the utilization of leftover food products, staying within Company guidelines for such products
Complies with federal, state, and local health and sanitation regulations and department sanitation procedures, as evidenced through local health department and third-party audits
Follows facility, department, and Company safety policies and procedures, including occurrence reporting
Participates and attends departmental meetings, staff development, and professional programs, as appropriate