Executive Chef: Build a Ground-Up Wellness Kitchen

ATAIA Spa Club; Old Bridge (NJ); On-site; USD 80,000 - 100,000; Full time

Benefits offered by this job

Performance bonus

Creative freedom

Job summary

ATAIA Spa Club in Old Bridge, NJ invites an Executive Chef to build a full restaurant and juice bar from the ground up, integrating banya and wellness experiences with a vibrant culinary program. You will think as a chef and business operator, shaping menus, costs and standards while partnering with visiting guest chefs for special menus and popups.

You'll recruit and lead a team, ensure food safety, manage food and labor costs, and craft plant-forward, wellness-minded offerings across

Qualifications

• Significant culinary leadership experience managing kitchen teams.
• Strong cooking and menu-development skills with solid food cost and inventory knowledge.
• Deep commitment to food safety and a respectful kitchen culture.
• Upscale restaurant, hotel, resort or wellness experience; ServSafe Manager preferred.
• Pre-opening and P&L experience strongly preferred.

Responsibilities

• Create the opening menu, recipes, standards and costing, and build the kitchen systems.
• Recruit, train and lead your team, including developing a true second-in-command Sous Chef.
• Own quality, food safety, food and labor cost, purchasing and vendor relationships.
• Shape seasonal, plant-forward and wellness-minded offerings, smoothies and juice bar options.
• Collaborate with visiting chefs on dinners, pop-ups and member events.

Skills

Culinary leadership

Menu development

Food cost

Food safety

Pre-opening

P&L experience

Job description

ATAIA Spa Club in Old Bridge, NJ invites an Executive Chef to build a full restaurant and juice bar from the ground up, integrating banya and wellness experiences with a vibrant culinary program. You will think as a chef and business operator, shaping menus, costs and standards while partnering with visiting guest chefs for special menus and popups.

You'll recruit and lead a team, ensure food safety, manage food and labor costs, and craft plant-forward, wellness-minded offerings across