About Us
We are a high-volume, coastal restaurant and premier wedding/event venue located at the Jersey Shore. Our concept blends a vibrant à la carte dining experience with a thriving private events business, specializing in weddings, celebrations, and seasonal coastal cuisine.
We are building something special—elevated but approachable, guest-focused, and operationally sharp.
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The Role
We’re looking for a Head Chef / Executive Chef to lead our culinary program across both restaurant service and private events. This is a leadership role for someone who thrives in a fast-paced, multi-revenue environment and understands the balance between creativity and consistency.
You will oversee all kitchen operations, menu development, food quality, staffing, and execution for both daily service and large-scale events.
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What You’ll Do
- Lead and manage all BOH operations (restaurant + events)
- Design seasonal, coastal-inspired menus for à la carte service
- Develop and execute high-volume wedding and event menus
- Maintain strong food cost controls and kitchen efficiency
- Hire, train, and mentor kitchen staff
- Ensure consistency, quality, and presentation across all services
- Oversee prep systems and service execution for large events (100–300+ guests)
- Maintain strict food safety and sanitation standards
- Collaborate with ownership on concept evolution and growth
What We’re Looking For
- 2+ years experience as an Executive Chef or Sous Chef in a high-volume environment
- Experience with banquet / wedding execution strongly preferred
- Strong leadership and team-building skills
- Ability to manage both restaurant service and large events simultaneously
- Deep understanding of food cost, labor management, and inventory
- Creativity balanced with operational discipline
- Calm under pressure—especially during peak summer season
What Makes This Role Unique
- Dual concept: creative à la carte + high-revenue events
- Prime Jersey Shore location with strong seasonal demand
- Opportunity to build and lead your own culinary team
- Significant input on menu direction and kitchen systems
- Growth potential as the business expands
Compensation & Benefits
- Competitive salary (based on experience)
- Performance-based bonuses
- Potential seasonal incentives tied to event revenue
- Paid time off (off-season flexibility)
- Dining perks
Schedule Expectations
- Full-time, year-round role
- Peak demand during summer + wedding season
- Nights, weekends, and holidays required
How to Apply
Please submit:
- Resume
- Brief note on your culinary philosophy
- Examples of menus or event experience (if available)
Pay: $65,000.00 - $100,000.00 per year
People with a criminal record are encouraged to apply
Work Location: In person
