Regional Executive Chef - Plainsboro, NJ

Live Well Healthcare Solutions - Role Profile:A Regional Executive Chef Manager oversees culinary operations across multiple locations, focusing on maintaining quality, developing menus, and ensuring consistency. They play a crucial role in training, supporting, and mentoring kitchen staff, while also contributing to business development and client retention. This role often involves travel, working with various teams, and collaboratingwith corporate leadership to implement strategic initiatives.The Regional Executive Chef Manager is responsible for managing and overseeing dietary operations across multiple AL/IL facilities. This role ensures the deliveryof high-quality, nutritious meals that meet regulatory standards and cater to the dietary needs of residents or clients. The Regional Executive Chef Manager will work closely with facility dietary managers, chefs, staff, and other stakeholders to maintain consistency and excellence in food service.The Regional Executive Chef Manager is responsible for overseeing the company's daily business operations & financial performance. Supervising, guiding, and delegating executives in their duties. Ensuring company policies and legal guidelines are clearly communicated and followed. Inclusive of assessing, managing, and resolving problematic developments and situations.Key Responsibilities:Operational Management:Oversee dietary operations across multiple AL/IL facilities.Ensure compliance with all state and federal regulations related to food service and nutrition.Develop and implement standardized operating procedures and customer service for dietary services.Menu Planning and Nutritional StandardsDevelop and approve menus that meet nutritional guidelines and resident preferences with focus on AL/IL MenusEnsure that all meals are prepared according to approved menus and dietary standards.Staff Management and Training:Recruit, train, and mentor Dietary Managers, Chefs, and kitchen teams across the region.Build succession planning and promote career growth opportunities.Lead in-services, workshops, and skill-building sessions to elevate culinary standards.Provide coaching and performance feedback to ensure team accountability.Conduct regular performance evaluations and provide anize and facilitate ongoing training programs to ensure staff competency in food safety, hygiene, and nutrition.Budget and Inventory Management:Develop and manage the regional dietary budget.Monitor food costs and implement cost-control measures.Oversee inventory management to ensure adequate supplies and minimize waste.Quality AssuranceConduct regular site visits to assess the quality of food service operations.Implement quality assurance programs to maintain high standards in food preparation and service.Address and resolve any issues related to food service quality and resident satisfaction.Regulatory Compliance:Ensure all facilities comply with health department regulations and food safety standards.Stay updated on changes in regulations and ensure timely implementation of new requirements.Prepare for and assist with inspections and audits.Resident and Client Relations:Maintain open communication with residents, clients, and their families regarding dietary needs and preferences.Address and resolve any concerns or complaints related to dietary services.Promote resident and client satisfaction through high-quality meal services.Strategic Planning:Participate in strategic planning for the dietary department / Center events Identify opportunities for improvement and innovation in dietary services.Collaborate with senior management to align dietary services with organizational goals.Qualifications:Associate or Bachelor's degree in culinary arts, Hospitality, Food & Nutrition, or related field (preferred).Certified Executive Chef (CEC) or CDM/CFPP credentials strongly preferred.Minimum 5–7 years of progressive culinary leadership, including multi-site management.Strong knowledge of regulatory requirements for healthcare dining (LTC, hospital, or senior living preferred).Proven track record of managing food and labor budgets.Exceptional leadership, communication, and interpersonal skills.Ability to travel extensively within assigned region.Skills:Leadership and team managementCulinary creativity with strong business acumen.Strategic leadership and problem-solving.Talent development and mentoring.Results-oriented with a focus on quality and compliance.Strong organizational skills with the ability to manage multiple priorities.Budgeting and financial managementMenu planning and nutritional analysisQuality assurance and regulatory complianceProblem-solving and decision-makingExcellent interpersonal and communication skillsProficiency in Microsoft Office Suite and dietary management softwareWorking Conditions:This position requires frequent travel to various facilities within the region.The role may involve working evenings, weekends, and holidays as needed.

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