Retirement Communities In New Jersey (NJ) | Springpoint Senior Living

Current Openings.

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You can apply for a Springpoint career right online. Please note that because of the volume of applications we receive we can only respond to the most qualified candidates.

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Main Office

800-222-0609

The Atrium at Navesink Harbor

Main Number - 732-842-3400

Sales/Marketing - 877-670-7853

Crestwood Manor

Main Number - 732-849-4900

Sales/Marketing - 877-289-9413

The Oaks at Denville

Main Number - 973-586-6000

Sales/Marketing - 800-237-3330

Meadow Lakes

Main Number - 609-448-4100

Sales/Marketing - 877-374-3365

Monroe Village

Main Number - 732-521-6400

Sales/Marketing - 877-590-8364

Stonebridge at Montgomery

Main Number - 609-683-8355

Sales/Marketing - 877-640-5532

Winchester Gardens

Main Number - 973-762-5050

Sales/Marketing - 877-261-2024

Affordable Housing

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Careers

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Springpoint Senior Living Foundation

Call 888-990-2919 or Click here to contact the foundation

Springpoint at Home

844-724-1777

Winchester Gardens - Maplewood, NJ

Executive Chef

Oversee culinary services for all venues, such as fine dining, health care center, assisted living, and catered events. Coordinate employees work schedule assignments within budget criteria. Train and discipline employees in accordance with Springpoint policies and procedures. Supervise personnel and in-service staff for care and safety. Inspect food for palatability, temperature, portion and quality. The Executive Chef will be responsible for all culinary related activities including, but not limited to ordering and scheduling, manage for inventory control, ensuring cleanliness of the kitchen, maintaining a weekly sanitation checklist, and maintaining temperatures on dish machine, walk-ins, and food temps. Oversee all culinary aspects of the healthcare center. Work as needed with nutritionist and appropriate staff. Manage the delivery and execution of culinary products in multiple dining areas throughout the community.

The Executive Chef will work with Director of Dining Services on production sheets, in-service all new kitchen employees, rotate inventory and control waste to product a profit, maintain scratch cooking, cover shifts when kitchen employees are sick, supervise personnel for food safety, and assure compliance as necessary. Maintain food safety and food quality and assume responsibility for banquet design and food production for catered events. 

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Registered Nurse

Acts as supervisor of assigned personnel and oversees overall functioning of unit.  Coordinates, oversees and reviews work of staff, by performing the following duties personally or through subordinate supervisors.  The RN adheres to those responsibilities as outlined in nursing delegation regulations and insures that residents' rights protocols are followed.  The incumbent keeps director of nursing, administrator and nursing management apprised of emergency and routine happenings with the residents and health services facility issues, provides nursing services to residents, prepares reports and correspondence as requested, insures infectious disease protocols are followed, and provides direct resident care as needed.  The RN is responsible for narcotics counts, oversees ordering of supplies in a timely, accurate, cost-effective manner, accepts delegations of medication administration and supervises CMA's on assigned shift, assists physicians as requested, and is cognizant of all Health Services policies and procedures in including all HIPAA regulations.

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Sales Counselor

Springpoint Senior Living, New Jersey’s leading not-for-profit senior housing provider and leader in high quality senior housing services for more than 90+ years, seeks an outstanding Sales Counselor at Winchester Gardens, a retirement community located in Maplewood, NJ. This position is responsible for selling independent living units, facilitating move-ins and representing the community during the sales process, consistent with Springpoint philosophy. Responsible for explaining and communicating all the regulations, policies and procedures associated with residency at the community to the prospect and coordinating with administration.

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Sous Chef

The Sous Chef will prepare food in accordance with current applicable federal, state and local standards, guidelines and regulations, with SSL established policies and procedures, and as may be directed by the Director of Dining Services, Assistant Director of Dining Services, or Dining Services Supervisor to assure that quality food service is provided at all times.  Review menus prior to preparation of food.  Perform administrative requirements such as completing necessary forms, reports, etc. and submit same to the Director of Dining Service.  Coordinate dietary service with other departments as necessary.  Ensure that all dietary procedures are followed in accordance with established policies.  Assist in standardizing the methods in which work will be accomplished.  Assume responsibility and accountability of a cook.  Ensure that menus are maintained and filed in accordance with established policies and procedures.  Follow production work sheets.  Plan and utilize production sheets.  Supervise and coordinate pantry production and cooks & pantry workers.  Skillfully prepare all menu items and meet time schedules.  Enforce recipe usage.  Help conduct food production meetings.  Train kitchen staff.  Maintain kitchen in a sanitary manner.  Ascertain that proper quantities of food are prepared and utilized.  Perform lead cook job flow when scheduled.  Place product orders as assigned.  Lead culinary team in absence of Executive Chef.  Prepare meals in accordance with planned menus.  Prepare and serve meals that are palatable and appetizing in appearance.  Serve food in accordance with established portion control procedures.  Prepare food for therapeutic diets in accordance with planned menus.  Prepare food in accordance with standardized recipes and special diet orders.  Prepare bedtime snacks.  Ensure that appropriate equipment and utensils are provided with the resident’s tray where appropriate.  Prepare and serve substitute foods to residents who refuse foods served.  Perform other duties related to the essential function of the job as assigned by management.

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