Executive Chef

About the role

Join Restaurant Associates as an Executive Chef at a premier corporate dining account in Whippany, NJ, serving a professional office and distribution environment with a daily population of approximately 400 guests. As Executive Chef, you will lead all culinary operations for a high-profile dining program, delivering exceptional food quality, presentation, and hospitality standards. The ideal candidate brings expertise across diverse cuisines and culinary techniques, a passion for innovation, and experience executing elevated corporate dining experiences, including weekly Chef Table programs and company-sponsored culinary initiatives. You will oversee kitchen operations, ensure a safe and sanitary work environment, develop and execute menus aligned with corporate programs and guidelines, and mentor a culinary team committed to excellence. This role requires a hands-on leader who can balance operational discipline with creativity while consistently exceeding guest expectations in a premier workplace dining setting.

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 follows and completes schedules as assigned
• Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
• Makes all decisions regarding 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 to include occurrence reporting
• Participates and attends departmental meetings, staff development, and professional programs, as appropriate

Requirements

• A.S. or equivalent experience
• Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training
• Catering experience required
• Expertise across diverse cuisines and culinary techniques, a passion for innovation, and experience executing elevated experiences
• High-volume, complex foodservice operations experience - highly desirable
• Hands-on chef experience is a must