Executive Chef: Creative Menu Leader & Kitchen Mentor

Friendwell Group of Companies; Edison (NJ); On-site; USD 90,000 - 120,000; Full time

Job summary

Friendwell Managed Hotels in New Jersey is seeking an Executive Chef to lead a high-volume restaurant operation. You will oversee menu development, quality, and presentation while managing kitchen staff and inventory to meet health, safety, and cost targets.

You will partner with front-of-house leadership to deliver guest satisfaction, mentor cooks, monitor costs, and ensure consistent, creative culinary experiences across all service periods.

Qualifications

• Minimum of 5 years in a high-volume restaurant, with at least 2 years in an executive or head chef role.
• Culinary degree or equivalent training preferred.
• Strong leadership and ability to manage a diverse team.
• Proficient in menu costing and food cost management.

Responsibilities

• Oversee daily kitchen operations and ensure efficient workflow.
• Lead and mentor kitchen staff, including sous chefs and line cooks.
• Conduct staff meetings and training for continuous improvement.
• Ensure dishes meet established recipes and presentation standards.
• Monitor food costs and minimize waste; negotiate with suppliers.
• Maintain health, safety, and sanitation standards.
• Prepare and manage the kitchen budget; analyze financial performance.
• Work with front-of-house team to ensure guest satisfaction.

Skills

Leadership

Organization

Creativity

Resilience

Communication

Menu costing

Cuisine diversity

Kitchen software

Nutrition awareness

Education

Culinary degree or equivalent

Tools

Kitchen management software

Job description

Friendwell Managed Hotels in New Jersey is seeking an Executive Chef to lead a high-volume restaurant operation. You will oversee menu development, quality, and presentation while managing kitchen staff and inventory to meet health, safety, and cost targets.

You will partner with front-of-house leadership to deliver guest satisfaction, mentor cooks, monitor costs, and ensure consistent, creative culinary experiences across all service periods.