Executive Chef: Lead Menus, People & Kitchen Ops

Modern Restaurant Group; Westfield (NJ); On-site; USD 50,000 - 70,000; Full time

Job summary

A restaurant group is looking for a skilled Chef or talented sous chef ready to advance. Responsibilities include planning food preparation, managing kitchen operations, recruiting staff, and ensuring compliance with regulations. Ideal candidates must have proven experience in kitchen management, strong problem-solving abilities, and a degree in Culinary science or equivalent. This role supports creative menu development and requires leadership and communication skills to ensure a professional kitchen environment.

Qualifications

• Proven working experience as a head chef.
• Excellent record of kitchen management.
• Ability to spot and resolve problems efficiently.
• Capable of delegating multiple tasks.
• Communication and leadership skills.
• Keep up with cooking trends and best practices.
• Working knowledge of various computer software programs.

Responsibilities

• Plan and direct food preparation and culinary activities.
• Modify menus or create new ones that meet quality standards.
• Estimate food requirements and food/labor costs.
• Supervise kitchen staff’s activities.
• Arrange for equipment purchases and repairs.
• Recruit and manage kitchen staff.
• Rectify arising problems or complaints.
• Give prepared plates the 'final touch'.
• Perform administrative duties.
• Comply with nutrition and sanitation regulations and safety standards.
• Keep time and payroll records.
• Maintain a positive and professional approach with coworkers and customers.

Skills

Culinary expertise

Kitchen management

Problem-solving

Delegation

Communication skills

Leadership

Adaptability to trends

Software proficiency (MS Office, POS)

Education

BS degree in Culinary science

Job description

A restaurant group is looking for a skilled Chef or talented sous chef ready to advance. Responsibilities include planning food preparation, managing kitchen operations, recruiting staff, and ensuring compliance with regulations. Ideal candidates must have proven experience in kitchen management, strong problem-solving abilities, and a degree in Culinary science or equivalent. This role supports creative menu development and requires leadership and communication skills to ensure a professional kitchen environment.