Executive Chef - Jersey City, NJ

We are an established, high-volume, full-service restaurant in Jersey City, NJ, offering scratch-made cuisine and exceptional hospitality. With over $4.5 million in annual sales, we are seeking a dedicated Executive Chef to lead our back-of-house operations, inspire and manage our kitchen team, and maintain the high culinary standards that keep guests returning.

This role is ideal for an experienced chef who is equally passionate about food, leadership, and operational excellence. You’ll be responsible for all aspects of the kitchen — from menu development and team training to inventory control, compliance, and financial performance.

Culinary Execution & Menu Development

• Lead daily kitchen operations and supervise all food preparation and production.

• Design, test, and implement seasonal menus, daily specials, and event menus in alignment with the restaurant’s concept and profitability targets.

• Ensure consistent preparation, flavor, portioning, and presentation of all dishes, meeting or exceeding brand standards.

• Conduct regular line checks and tastings to enforce quality, freshness, and safety standards.

• Maintain recipe documentation, prep guides, plating specs, and training materials for consistent execution.

Leadership & Team Management

• Hire, train, coach, and develop a kitchen staff of 15+ team members, including sous chefs, line cooks, prep cooks, and dish staff.

• Create and maintain a positive and professional kitchen culture centered on accountability, teamwork, and continuous improvement.

• Provide clear direction, regular performance feedback, and corrective coaching where necessary.

• Develop schedules to align labor with forecasted business volume while minimizing overtime and maintaining legal compliance.

Financial & Operational Oversight

• Develop and manage food cost targets, menu pricing, and portion control to meet financial goals.

• Monitor kitchen labor and overtime to remain within budgeted labor percentage.

• Conduct weekly and monthly inventory counts, and analyze variances to identify waste, theft, or operational inefficiencies.

• Order food and supplies from approved vendors; manage deliveries and ensure proper storage.

• Manage kitchen maintenance, cleanliness, and organization to ensure efficiency and readiness for inspections.

Health, Safety & Compliance

• Enforce and maintain strict standards of cleanliness and sanitation in accordance with NJ Department of Health regulations, OSHA, and ServSafe best practices.

• Ensure all staff adhere to safe food handling procedures, including proper temperature controls, labeling, FIFO, and personal hygiene.

• Conduct routine safety and sanitation audits and address deficiencies immediately.

• Ensure all kitchen equipment is maintained and functioning properly; schedule repairs and preventative maintenance as needed.

Cross-Departmental Collaboration

• Work closely with the General Manager and FOH leadership to ensure service runs smoothly and food is delivered accurately and timely.

• Attend and actively participate in weekly management meetings to review financial performance, guest feedback, staffing, and upcoming events.

• Contribute to restaurant-wide planning efforts, including marketing ideas, private dining, holiday offerings, and community involvement.

• Minimum 5 years of experience as an Executive Chef or Senior Sous Chef in a full-service, high-volume restaurant (minimum $4MM annual sales).

• Proven track record managing and developing a large BOH team in a fast-paced scratch kitchen.

• Strong understanding of kitchen operations, cost control, scheduling, inventory systems, and labor management.

• Culinary degree or professional culinary training preferred but not required.

• ServSafe Food Protection Manager Certification (or the ability to obtain within 30 days of hire).

• Ability to work flexible hours, including evenings, weekends, and holidays as business demands.

• Quarterly performance-based bonuses

• Health, dental, and vision insurance

• Paid Time Off (vacation, sick days, and holidays)

• Employee meals and dining discounts

• Opportunities for growth and advancement within a respected hospitality group

• Fast-paced kitchen environment with high standards and expectations.

• Must be able to stand and walk for extended periods, and lift up to 50 lbs.

• Regular exposure to heat, steam, and noise.