Chef

The Chef supports culinary and operational excellence while advancing the organization's mission through inclusive employment, community engagement, and high-quality food service. This role works under the direction of the Lead Chef and assists in executing daily kitchen operations while supporting an integrated workforce of individuals with Intellectual and Developmental Disabilities (IDD) and team members without disabilities. This position is split between two locations: 20 hours per week in East Brunswick, NJ and 20 hours per week in Atlantic Highlands, NJ . Key Responsibilities Culinary Leadership & Quality Assist in executing menus aligned with the organization's brand, mission, and seasonal availability Ensure consistency in food preparation, presentation, and flavor across all services and programs Maintain high culinary standards while supporting an inclusive and diverse workforce Participate in menu tastings, culinary innovation, and continuous improvement initiatives Kitchen Operations Support daily kitchen operations, including food preparation and service execution Follow standardized recipes, prep procedures, and plating guidelines set by the Lead Chef Utilize visual aids and structured workflows to support varied learning styles Ensure compliance with food safety, sanitation, and health regulations Maintain a clean, organized, and safe kitchen environment Financial Management Support proper portioning, food handling, and storage to minimize waste Assist with inventory, receiving, and basic purchasing tasks as needed Follow cost-control practices established by kitchen leadership Team Support & Development Work collaboratively with a diverse culinary team, including individuals with IDD Provide day-to-day guidance, encouragement, and support to team members Foster a respectful, inclusive, and team-oriented environment Partner with job coaches, support staff, and leadership as needed Support training efforts by reinforcing clear instructions and best practices Community Engagement & Fundraising Assist with community events, cooking programs, and special initiatives as needed Support fundraising events, demonstrations, and workshops Represent the organization positively during public-facing activities Safety, Compliance & Inclusion Follow HACCP standards, allergen awareness practices, and workplace safety protocols Ensure compliance with company policies, ADA guidelines, and local/state regulations Promote a safe, inclusive, and respectful work environment Report any safety or operational concerns to the Lead Chef Collaboration & Communication Report directly to and collaborate closely with the Lead Chef Communicate clearly using accessible language and supportive tools Participate in team meetings and operational discussions as needed Serve as a positive role model within the kitchen Qualifications 2-5+ years of culinary experience in a professional kitchen Experience in a restaurant, catering, or institutional food service setting preferred Experience working with diverse teams; experience supporting individuals with IDD preferred Basic knowledge of food safety, sanitation, and kitchen operations Strong teamwork, communication, and organizational skills Demonstrated patience, adaptability, and commitment to mission-driven work Physical & Schedule Requirements Ability to stand and move for extended periods in a professional kitchen environment Schedule includes 20 hours per week in East Brunswick, NJ and 20 hours per week in Atlantic Highlands, NJ Flexibility to work evenings, weekends, holidays, and community events as needed Ability to perform essential job functions with or without reasonable accommodation

Job Type:

Full-time Pay:

$50,000.00 - $55,000.00 per year

Benefits:

401(k) matching Dental insurance Health insurance Paid time off Vision insurance

Work Location:

In person