Executive Chef: Lead Creative Menus & High-Volume Kitchen

Jersey Shore Restaurant Group; Half Moon, Northern (NC, KY); Hybrid; USD 85,000 - 120,000; Full time

Benefits offered by this job

Paid sick time

Employee Dining Program

Training Programs

Dynamic Team Environment

401(k)

Flexible schedule

Health insurance

Opportunity for advancement

Job summary

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.

Responsibilities

• 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.

Skills

Leadership

Coaching

Communication

Work Ethic

Critical Thinking

Problem Solving

Menu Development

Staff Training

Organizational Skills

Food Safety

Education

ServSafe Certificate

Job description

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.