Executive Chef: Lead Creative Menus & High-Volume Kitchen

Jersey Shore Restaurant Group; Half Moon (NC); Hybride; USD 85 000 - 120 000; Plein temps

Avantages offerts par ce poste

Paid sick time

Employee Dining Program

Training Programs

Dynamic Team Environment

401(k)

Flexible schedule

Health insurance

Opportunity for advancement

Résumé du poste

Jersey Shore Restaurant Group in North Carolina seeks an Executive Chef to lead day-to-day kitchen operations, craft menus, and mentor a high-volume team to deliver exceptional guest experiences.

You will report to the General Manager and collaborate with Operations and Owners, overseeing the Sous Chef while ensuring safety, sanitation, and cost controls. The role requires a strong culinary background and strong leadership—weekends are often required.

Qualifications

• Proven leadership and kitchen management experience.
• Strong communication and mentoring abilities.
• Passion for culinary arts and continual learning.
• Experience with inventory, cost controls, and P&L awareness.
• ServSafe certification and food safety mindset.

Responsabilités

• Lead day-to-day kitchen operations and chef leadership.
• Develop menus and supervise menu execution with the GM.
• Coach and develop the kitchen team; provide feedback.
• Ensure safety, sanitation, and compliance with standards.
• Oversee weekly inventory, ordering, and cost control.
• Manage weekends, holidays, and peak kitchen demand.
• Collaborate with Operations, Finance, and Owners as needed.
• Foster a guest-centric, high-volume dining experience.

Connaissances

Leadership

Coaching

Communication

Work Ethic

Critical Thinking

Problem Solving

Menu Development

Staff Training

Organizational Skills

Food Safety

Formation

ServSafe Certificate

Description du poste

Benefits:

• Paid sick time
• Employee Dining Program
• Training Programs
• Dynamic Team Environment
• 401(k)
• Flexible schedule
• Health insurance
• Opportunity for advancement

We’re Hiring!

Join the Jersey Shore Restaurant Group and be part of a team that thrives on excellence, creativity, and growth.

With renowned locations like Half Moon Point, Harpoon Willy's, & Coastal Canteen, we offer diverse hospitality opportunities—from culinary and mixology to customer service roles.

We are dedicated to creating an atmosphere that embodies warmth, comfort, and quality dining—starting with team members who ensure every guest feels welcomed and valued.

Work in a team-oriented, high-volume, fast-paced, guest-centric environment to provide guests with a fresh dining experience that celebrates living well.

The key to our success is the high standards we set for ourselves and each other. We are committed to the highest safety and sanitation practices.

Qualifications:

• Organization, prioritization, and self-governing skills
• A positive, professional attitude and demeanor
• A passion for food and a drive to continually learn more about the culinary arts
• Excellent leadership and coaching skills
• Strong communication skills
• Strong work ethic
• Strong critical thinking and problem-solving skills
• ServSafe Certificate
• Attention to detail
• A creative and inspired approach to food and management
• Ability to maintain a clean work area
• Ability to work well with many different personality types
• Ability to be respectful, friendly, and professional with team members, management, and guests
• Ability to maintain a clean, professional appearance
• Ability to remain standing/walking for long periods of time
• Ability to lift up to 30 lbs
• Ability to do repetitive movements (chopping, stirring, etc.) throughout a shift
• Reliable form of transportation to make it to and from work on time
• A strong culinary background will be crucial in the creation and maintenance of the food menu
• Experience building, training, coaching, and leading a strong kitchen team that works together is a must
• Participation in regular meetings with the Management Team, Operations, Finance, and Owners is required to stay on top of the short-term and long-term goals and vision for business
• Positive Attitude
• Professional Demeanor
• Continual Learning in Culinary Arts
• Communication
• Work Ethic
• Critical Thinking
• Problem Solving
• Physical Endurance

Responsibilities:

• The Executive Chef handles all day-to-day operations of the kitchen
• This position reports to the General Manager (GM), works closely with the Operations Director, and supervises the Sous Chef and hourly kitchen team members
• This position ensures that an exceptional food experience is provided to our guests, while also ensuring that our team receives the encouragement, support, and guidance they need to perform their roles effectively
• Since our kitchen is the heart of our establishment, the Chef must have excellent leadership skills, be willing to take initiative, and always provide the best possible culinary experience to our guests
• Ability to give feedback to the team, providing praise for areas of excellence and constructive criticism for areas of improvement
• Ability to receive feedback from management and other leadership regarding menu and kitchen operations
• Ability to remain calm under pressure, especially when things do not go as planned
• Ability to plan effectively, especially in terms of kitchen needs for the week
• Ability to work evenings & holidays
• Experience with weekly specials and special event food items
• Ability to maintain strong relationships with vendors in the area is ideal for helping the business find the best rates and pricing on food items
• Previous experience doing inventory and using profit and loss (P&L) reports to make informed decisions regarding the menu, labor costs, etc. is also extremely beneficial to this role
• The Executive Chef will manage all day-to-day operations of the kitchen, including, but not limited to, the following:
• Ensuring kitchen operations and entire restaurant operations continue to fall within the given guidelines for the concept and that all business decisions are made with this in mind
• Ability to create new and exceptional dishes to introduce on the menu every season
• Organization, maintenance, cleanliness, and overall cosmetics of the heart-of-house areas, such as the kitchen, walk-in, prep area, etc
• Working 50 hours per week is typical
• Working more than 50 hours per week may be necessary when business needs arise
• Managers are expected to work during peak hours of business each week
• Weekends are typically required
• Each member of the management team is expected to close at least 3 nights per week
• Hiring, training, and managing back-of-house staff
• Supervising the Sous Chef and all hourly kitchen team members
• Coaching and developing the team on a day-to-day basis
• Holding all team members accountable for company policies and procedures
• This includes completing hands-on training of all kitchen new hires to further ensure the business’ success
• Production of an effective schedule that holds the best interests of the business in mind while also staying aware of production and labor costs
• Completion of proper food development and creation while keeping food costs accurate and using food shows to determine new menu releases
• New menu launches should be seasonally planned events that also incorporate the final use of product from previous menus
• Ordering and evaluating the quality of food
• Completing weekly inventory, maintaining accurate records with invoices and food cost
• Creating, implementing, and maintaining kitchen procedures such-as order guides, recipes, costing worksheets opening/closing side work, prep lists, line checks
• Stocking and maintaining the kitchen with all necessary supplies and equipment
• Ensure proper use of first-in, first-out (FIFO) and food labeling procedures to keep food standards and products as fresh as possible, as well as the use of proper food safety devices, such as temperature logs, waste sheets, and line checks
• Ensure all staff adhere to all food safety laws and standards
• Adhere to local OSHA regulations regarding chemical and safety procedures in the building at all times
• Contributing to financial planning and budgeting
• Proper communication with the General Manager and GuestFloor Management to ensure hiring, scheduling, and other personnel issues are managed properly
• Administrative tasks and paperwork are required
• Scanning invoices and maintaining accurate purchasing records is expected
• Emails should be read and replied to daily
• Using the scheduling program to post upcoming shifts for the team in a timely manner is expected
• Reading through (food-specific) reviews on Google, Yelp, and social media from previous guests should be done regularly in order to stay in touch with their experiences and find ways to improve when such reviews are critical
• Personnel and staffing issues should be addressed promptly with the General Manager and Human Resources as they arise
• Working with the General Manager and Human Resources to stay on top of new hire paperwork, separation paperwork, payroll, reviews, etc. will ensure that team members continue to receive fair treatment and correct pay
• Collaboration between the Operations, Finance, Human Resources, and Marketing Departments will be expected, in addition to regular meetings with the General Manager

Start your journey today and make your mark with JSRG!