We are seeking an innovative and skilled Executive Chef to lead our culinary operations in Trenton and Hamilton. In this role, you will oversee menu development, kitchen management, and staff supervision to ensure the highest standards of food quality and service. Your creativity and leadership will drive our culinary team’s success. Immediate openings are available, and we offer competitive compensation and professional development opportunities.

Job Overview

• Compensation:  $30-$42/hour
• Location: Trenton and Hamilton, NJ, United States
• Job Type: Full-time; On-site
• Expected Hours: 40+ per week
• Experience Level: Senior-level
• Application Deadline: January 31, 2025

Key Responsibilities

• Menu Development: Design and implement innovative menus that align with our brand and customer preferences.
• Team Leadership: Supervise, train, and inspire kitchen staff, ensuring a positive and productive work environment.
• Quality Control: Maintain the highest standards of food preparation, presentation, and safety.
• Inventory Management: Oversee ordering, inventory, and cost control to minimize waste and maximize efficiency.
• Budget Management: Develop and manage kitchen budgets, ensuring profitability while maintaining quality.
• Health and Safety Compliance: Enforce sanitation and safety regulations to ensure a clean and safe kitchen environment.
• Collaboration: Work closely with front-of-house management to coordinate service and maintain guest satisfaction.
• Culinary Innovation: Stay updated on culinary trends and introduce new dishes to keep menus fresh and appealing.

Qualifications

• Educational Background: Degree in Culinary Arts or equivalent professional training.
• Experience: Proven experience as an Executive Chef, Chef de Cuisine, or similar leadership role in a high-volume kitchen.
• Technical Skills: Expertise in various cooking techniques, menu planning, and kitchen management.
• Leadership Skills: Strong ability to lead and motivate a diverse team.
• Financial Acumen: Knowledge of budgeting, cost control, and inventory management.
• Communication: Excellent interpersonal and verbal communication skills.
• Flexibility: Willingness to work evenings, weekends, and holidays as required.

Preferred Skills

• Certification from a recognized culinary institution.
• Experience in international or regional cuisine.
• Knowledge of dietary and allergen considerations.

Schedule

• Full availability, including weekends and holidays.

Work Location

• On-site

Join our team to lead a talented culinary team and create exceptional dining experiences for our guests.