Executive Chef

Wynen's; Ewing Township (NJ); On-site; USD 85,000 - 125,000; Full time

Job summary

Wynen's in Ewing Township, New Jersey seeks an Executive Chef to lead culinary operations at a high-profile hospitality venue, delivering exceptional food quality, presentation, and guest dining experiences.

The role drives menu planning, maintains strict food safety and sanitation standards, coaching a kitchen team, and ensuring sustainable, cost-effective operations to support profitability.

Qualifications

• Proven leadership in high-end culinary operations.
• Expert knowledge of food safety standards.
• Ability to design creative menus while controlling costs.
• Strong leadership, communication, and team-building skills.
• Commitment to sustainability and continuous improvement.

Responsibilities

• Oversee daily kitchen operations and manage workflow for culinary excellence.
• Lead menu planning and drive creativity in offerings.
• Maintain strict food safety, sanitation, and compliance standards.
• Coach and develop kitchen staff to promote teamwork and improvement.
• Ensure sustainable, high-quality, and cost-effective operations to support profitability.

Job description

Executive Chef 1

to lead culinary operations at a high-profile hospitality venue, delivering exceptional food quality, presentation, and guest dining experiences while supporting the mission of enhancing quality of life.

Key Responsibilities

• Oversee daily kitchen operations and manage workflow to ensure consistent culinary excellence
• Lead menu planning and drive creativity in culinary offerings
• Maintain strict food safety, sanitation, and compliance standards
• Manage, coach, and develop kitchen staff to promote teamwork and continuous improvement
• Ensure sustainable, high-quality, and cost-effective operations to support profitability

Qualifications & Skills

• Proven culinary leadership experience with a strong focus on quality and presentation
• Expertise in food safety standards and kitchen compliance
• Strong ability to plan menus creatively while managing costs effectively
• Leadership, communication, and team-building skills
• Commitment to sustainability and continuous improvement