Executive Chef | High Volume
Location: Toms River New Jersey
Salary: $85,000 - $95,000
Posted Date: 03.04.2026
Employment Type: Permanent
Job ID: 54913339
Job Description
Job Title: Executive Chef
Location: Toms River
Location: Toms River
Position Overview:
We are seeking an experienced, driven Executive Chef to lead culinary operations at a high-volume, full-service restaurant in Toms River, NJ. This role requires a hands-on leader who thrives in a fast-paced environment, maintains exceptional quality standards, and can manage large-scale kitchen operations while developing a strong culinary team. The ideal candidate brings creativity, financial acumen, and a passion for consistent execution.
We are seeking an experienced, driven Executive Chef to lead culinary operations at a high-volume, full-service restaurant in Toms River, NJ. This role requires a hands-on leader who thrives in a fast-paced environment, maintains exceptional quality standards, and can manage large-scale kitchen operations while developing a strong culinary team. The ideal candidate brings creativity, financial acumen, and a passion for consistent execution.
Key Responsibilities:
Culinary Leadership
- Oversee all kitchen operations, ensuring food quality, consistency, and presentation standards
- Lead service during high-volume shifts, maintaining efficiency and excellence under pressure
- Develop seasonal features and menu updates aligned with brand standards and guest preferences
- Maintain strict adherence to food safety and sanitation regulations
Team Management & Development
- Recruit, hire, train, and mentor kitchen managers and line-level staff
- Build schedules that support business demands while managing labor costs
- Foster a culture of accountability, teamwork, and continuous improvement
- Conduct performance reviews and implement ongoing training programs
Financial & Operational Management
- Manage food cost, inventory, and purchasing to achieve targeted margins
- Monitor waste control and implement systems to optimize efficiency
- Work closely with ownership/management to meet revenue and profitability goals
- Oversee vendor relationships and negotiate pricing when appropriate
Quality & Compliance
- Ensure compliance with all local, state, and federal health regulations
- Maintain a clean, organized, and inspection-ready kitchen at all times
- Implement and monitor standard operating procedures for consistency
Qualifications:
- 5+ years of Executive Chef experience in a high-volume, full-service restaurant
- Proven success managing large kitchen teams
- Strong knowledge of cost control, inventory systems, and P&L impact
- Excellent leadership and communication skills
- Ability to thrive in a fast-paced, high-energy environment
- Flexible schedule including nights, weekends, and holidays
Compensation & Benefits:
- Competitive salary (commensurate with experience)
- Growth opportunity within a high-volume operation
- Supportive leadership and strong front-of-house partnership
If you are a passionate culinary leader ready to drive excellence in a high-volume environment, we encourage you to apply.
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