Executive Chef | Vice President
Schedule: ~55 Hours: Tuesday & Wednesday: 2 Days OFF | Thursday – Monday : 11AM – ~10PM
Job Description
The Executive Chef | VP is a talented & experienced Head Chef in Mediterranean cuisine & seafood, that leads the Back of House Team with ~5-7 staff members. The ideal candidate will possess a passion for food and hospitality, with a strong background in restaurant management and food safety practices. They are responsible for all Back of House operations & BoH staff, ensuring all orders are accurate & meet 12 Islands standards for each plate, overseeing business operations, & leading the team to success.
Responsibilities
- The Executive Chef oversees all aspects of the kitchen operations, including food preparation, line cooks, presentation, and managing the back of house team
- Must properly manage, incentivize and lead entire BoH staff including, scheduling, hiring, developing training procedures, and giving performance reviews
- Create, develop & maintain menus, daily specials and company recipe book that align with the restaurants culinary concept and brand
- Responsible for managing and measuring food cost percentage goals and inventory to ensure proper stock levels of ingredients and supplies
- Responsible for managing Back of House Operations labor costs, develop training program, supervise kitchen staff, providing guidance and support as needed
- Manage inventory, ordering supplies, and maintaining budgetary constraints
- Sanitation, maintenance, organization for entire BoH operation. Including proper ServSafe Food Handling, Organization of Freezers & Refrigerations, cooling charts, leading health inspections with DoH (Quarterly Grease Trap Report, Suppression & Ansel system servicing, hood cleaning, freezer & refrigeration temp logs)
- Oversee the kitchen line operations to ensure flow of service and quality of items are at or above standards and maintain a clean and organized kitchen environment
- Participate in other menu planning activities to include the determination of purchasing, developing daily specials to push product, and how the order entry is captured in the POS
- Catering knowledge for on & off-premise catering menus
- Must be able to fill a role on the line & expo as needed; Manage all levels/areas of the back of house
- Work with Head Front of House & Service VP to ensure consistency of product, identifying potential issues and planning for upcoming events
- Must be able to work well under pressure; meet deadlines and ticket time goals & peak restaurant hours (Friday – Sunday)
- Initiate relevant maintenance requests for repairs needed in the kitchen
- Submits nightly reports on service, sales, labor & liquor costs, negative impressions, etc.
- Perform other related duties incidental to the work described herein
- Immediate Incident Response in the event of any injury, altercation to be escalated to management in a formally written document
Supervisory Responsibility
- This position manages ~5-7 BOH staff members and is involved in the planning, hiring, training and development of kitchen staff.
Experience:
- Proven experience in kitchen management and leadership roles
- Experience with Mediterranean Cuisine and Seafood
- Strong knowledge of food management principles, including food safety regulations.
- Strong culinary skills with a focus on quality and creativity
- Ability to effectively supervise and motivate a team of kitchen staff
- Proficiency in menu planning with an emphasis on creativity and seasonal ingredients.
- Experience in menu planning, recipe development, and cost control
- Excellent organizational and time management skills
- Ability to thrive in a fast-paced, high-pressure environment
Skills:
- Kitchen management
- Leadership
- Culinary Expert, Cooking & dish creation
- Supervising
- Catering
- Hospitality
Requirements & Physical Demands
- Degree from Culinary Arts school is preferred. 8 or more years in restaurant management or any other management position. Prior experience in menu creation, recipe writing and coaching/training.
- The employee must occasionally lift and/or move up to 50 pounds and occasionally push and/or pull up to 75 pounds. The employee will spend over 8 hours daily standing or walking
- Must be able to work flexible hours and days. Must exhibit top-notch teamwork.
If you are a skilled Executive Chef with a passion for creating exceptional culinary experiences, we want to hear from you. Join our team and be part of an exciting culinary journey. Apply now!
Job Type: Full-time
Pay: $75,000.00 - $85,000.00 per year
Benefits:
- Food provided
- Paid time off
Experience:
- Kitchen management: 4 years (Required)
Ability to Commute:
- Stirling, NJ 07980 (Required)
Work Location: In person
