Head Chef

The Inn on St. Louis; Egg Harbor City (NJ); On-site; USD 70,000 - 110,000; Full time

Job summary

The Inn on St. Louis in Egg Harbor City, NJ is seeking a Head Chef to lead all kitchen operations, seasonal menu planning, recipe development, and flawless dish execution that reflects the Inn's concept and standards.

You will supervise kitchen staff, manage inventory and ordering, ensure food safety compliance, and collaborate with ownership and front-of-house leadership to support events, training, and cost control while maintaining a welcoming, high-performing team.

Qualifications

• Strong culinary skills with menu development & high-volume service
• Community engagement with local produce & vendors
• Kitchen management including staffing, training & performance oversight
• Knowledge of food safety, sanitation & regulatory compliance in a commercial kitchen
• Inventory & cost control, vendor coordination for ordering & delivery
• Experience designing menus for private events, banquets & special functions
• Excellent communication & collaboration with ownership and front-of-house
• Ability to work in fast-paced environments while maintaining quality
• Head Chef/Executive Chef or leadership role experience in hospitality
• Culinary degree or formal training preferred; equivalent experience considered
• Commitment to a welcoming, inclusive, respectful environment for guests and team

Responsibilities

• Lead kitchen operations including seasonal menu planning and recipe development
• Collaborate with ownership and front-of-house leadership to maintain consistent service
• Supervise kitchen staff, training and performance oversight
• Manage inventory, ordering and food cost controls
• Ensure food safety and sanitation compliance in all activities
• Design menus and offerings for private events, banquets and functions
• Maintain a positive, professional work environment and team morale

Skills

Culinary leadership

Menu development

High-volume service

Community engagement

Kitchen management

Food safety & compliance

Inventory & cost control

Event menu design

Communication & collaboration

Hospitality leadership

Culinary degree/training

Welcoming environment

Education

Culinary degree or formal culinary training

Job description

Company Description

The Inn on St. Louis is a historic restaurant, tavern, and gathering place located in the heart of Egg Harbor City, New Jersey. Built in 1898, the Inn has been thoughtfully restored to bring new life to one of the community's most distinctive buildings. The restaurant blends great food, curated drinks, and warm hospitality with the character of a space that has welcomed generations of South Jersey guests. Drawing inspiration from the Inn's history and the energy of the St. Louis French Quarter, the team creates a dining and entertainment experience that feels unique in the region. The Inn on St. Louis also hosts private events and community gatherings, serving as a memorable destination for both locals and visitors.

Role Description

The Head Chef is a full-time, on-site role based at The Inn on St. Louis in Egg Harbor City, NJ. This position leads all kitchen operations, including seasonal menu planning, recipe development, and execution of high-quality dishes that reflect the Inn's concept and standards. Day-to-day responsibilities include supervising kitchen staff, coordinating food preparation and plating, managing inventory and ordering, and ensuring food safety and sanitation compliance. The Head Chef collaborates with ownership and front-of-house leadership to design seasonal menus, support special events and private functions, and maintain consistent service during busy periods. This role also involves training team members, controlling food costs, and contributing to a positive, professional, and welcoming work environment.

Qualifications

• Strong culinary skills and experience in menu development, recipe creation, and execution of high-volume, high-quality service.
• Dedication to networking and community engagement in the local produce and vendor market.
• Proficiency in kitchen management, including staff scheduling, training, delegation, and performance oversight.
• Knowledge of food safety standards, sanitation practices, and regulatory compliance in a commercial kitchen.
• Ability to manage inventory, control food and labor costs, and coordinate with vendors for ordering and delivery.
• Experience designing menus and offerings for private events, banquets, and special functions.
• Excellent communication and collaboration skills when working with ownership, front-of-house leaders, and the wider team.
• Demonstrated ability to work in a fast-paced environment, maintain composure under pressure, and uphold consistent quality.
• Previous experience as a Head Chef, Executive Chef, or comparable leadership role in a restaurant or hospitality setting.
• Culinary degree or formal culinary training is preferred; equivalent professional experience will be considered.
• Commitment to creating a welcoming, inclusive, and respectful environment for guests and team members.