• Executive Chef

    Job Locations US-NJ-Morristown
    Requisition ID
    Position Category
    Position Type
    Full-Time (37.5+)
  • Overview

    The Executive Chef is responsible for preparing food in accordance with current applicable federal, state and local standards, guidelines and regulations, with our established policies and procedures, and as may be directed by the Executive Chef and/or Director of Culinary Services, to assure that quality food service is provided at all times. Directly reports to the Administrator of the facility where providing dietary services. Reports to Executive Chef and Director of Culinary Services for all coordination of discipline services and/or any facility specific or corporate functions, processes or initiatives.


    • Supervises dietary staff as assigned.
    • Supervision follows all accepted state and federal guidelines for the respective discipline.



    • Must be able to cook a variety of foods I large quantities.
    • Must be able to read, write, speak and understand the English language.
    • Must possess the ability to make independent decisions when circumstances warrant such action.
    • Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public.
    • Must be knowledgeable of dietary procedures.
    • Must possess leadership ability and willingness to work harmoniously with other personnel.
    • Must be able to follow oral and written instructions.
    • Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing dietary practices.


    All Shifts

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