Executive Chef

Location: Summit, NJ

We are seeking an experienced, creative, and hands-on Executive Chef to lead all culinary operations for an established upscale casual restaurant. This individual will be responsible for menu development, kitchen management, food quality, cost controls, and developing a strong culinary team.

The ideal candidate has a passion for scratch cooking, seasonal ingredients, and consistent execution, along with the leadership skills to maintain high culinary standards in a busy restaurant environment. Experience with American cuisine, contemporary menu development, and high-volume operations is preferred.

Responsibilities:

• Oversee all daily kitchen operations, ensuring consistent food quality, presentation, and execution.
• Develop and execute creative menus featuring seasonal ingredients and contemporary American cuisine.
• Lead, train, mentor, and develop the culinary team, including Sous Chefs and line cooks.
• Manage food costs, labor, inventory, purchasing, and kitchen operating expenses.
• Establish and maintain recipes, portion standards, preparation procedures, and plating guidelines.
• Ensure efficient kitchen operations and consistent execution during high-volume service.
• Monitor food quality, freshness, and presentation while maintaining appropriate cost controls.
• Manage vendor relationships, product sourcing, ordering, and receiving.
• Maintain strict standards for food safety, sanitation, cleanliness, and organization.
• Create prep schedules and production plans to ensure proper staffing and kitchen readiness.
• Collaborate with restaurant management on menu pricing, promotions, and overall business performance.
• Monitor guest feedback and continuously identify opportunities to improve the dining experience.
• Foster a positive, professional kitchen culture built around teamwork, accountability, and consistency.

Qualifications:

• 5+ years of progressive culinary experience, including previous Executive Chef or Head Chef experience.
• Strong background in upscale casual or full-service restaurant operations.
• Experience with contemporary American cuisine and scratch cooking.
• Proven ability to develop menus and execute seasonal culinary offerings.
• Strong understanding of food costs, labor management, inventory controls, and kitchen financials.
• Demonstrated ability to recruit, train, and develop a high-performing culinary team.
• Experience managing high-volume kitchen operations without compromising quality.
• Strong knowledge of food safety, sanitation, and health department regulations.
• Excellent leadership, communication, organization, and problem-solving skills.
• Hands-on leadership style with a passion for culinary excellence.

What We're Looking For:

A passionate culinary leader who takes pride in creating memorable food, developing talented teams, and maintaining high standards. The right candidate is creative but disciplined, understands the business side of kitchen operations, and can balance menu innovation with consistency, profitability, and an exceptional guest experience.

Qualified candidates are encouraged to apply.