Top 8 Executive chef Jobs in Somers Point, Nj

Renault Winery | Chef De Cuisine
RENAULT WINERY & RESORT —Egg Harbor City, NJ
- $85,000 - $90,000 a year
- Weekends as needed
- Mid-level
- 3 years
- Experience equivalent to degree accepted
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7d
Executive Chef
Aramark —Atlantic City, NJ
- $75,000 - $85,000 a year
- Customer service
- Cooking
- Team management
- Disability insurance
- Health insurance
1d
Chef Manager
Aramark —Ocean City, NJ
- $60,000 - $70,000 a year
- Full-time
- Customer service
- No high school diploma
- Team management
- Disability insurance
- Health insurance
Outlet Executive Sous Chef
Hard Rock Hotel & Casino Atlantic City —Atlantic City, NJ
- Full-time
- Microsoft Outlook
- English
- 3 years
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Renault Winery | Chef De Cuisine

RENAULT WINERY & RESORT
Egg Harbor City, NJ

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Job Details

$85,000 - $90,000 a year
7 days ago

Qualifications

Menu design
Kitchen health and safety standards
Food service health code compliance
Team leadership
Safety regulations
Coaching
Labor cost analysis
Team development
Kitchen cost control
Food safety sanitizing procedures
HACCP
Inventory tracking for food cost management
Managing kitchen staff
Menu costing
Restaurant cost management

Full Job Description

Renault Winery & Resort| A VIVÂMEE Hospitality Signature Collection

Renault Winery & Resort is a historic and thriving destination in Egg Harbor City, New Jersey, known for its vineyards, culinary experiences, weddings, and resort offerings. As part of VIVÂMEE Hospitality, Renault blends tradition with modern hospitality to create memorable guest experiences across its expansive grounds.

At VIVÂMEE Hospitality, our culture is grounded in our core virtues:

JOY – We genuinely enjoy serving others and winning together as a team
HUMILITY – We respect and uplift one another, always willing to learn and support
MINISTRY – We view hospitality as a meaningful act of service, creating transformative guest experiences

We hire, develop, and recognize team members based on these values. Candidates who are inspired to grow within these virtues will thrive in our organization.

Position Overview

The Chef de Cuisine is responsible for leading all kitchen operations, ensuring exceptional food quality, operational excellence, and team performance. This role oversees menu execution, staff development, food safety compliance, inventory management, and guest satisfaction while supporting financial and business objectives.

Key Responsibilities

Lead and oversee daily kitchen operations, ensuring adherence to company standards, food safety regulations, and operational procedures.
Develop, execute, and refine seasonal menus, recipes, and culinary offerings in collaboration with culinary leadership.
Ensure consistent quality, presentation, flavor, and portion control for all food products.
Manage food production, inventory levels, ordering, and cost controls to achieve budget goals.
Supervise, train, coach, and develop kitchen team members, fostering a culture of accountability and excellence.
Schedule and coordinate kitchen staff to ensure efficient operations and service execution.
Maintain proper food handling, storage, sanitation, and HACCP standards.
Lead by example during service while actively supporting food preparation and execution.
Monitor guest feedback, resolve service issues, and continuously improve the dining experience.
Support hiring, onboarding, performance management, and employee development initiatives.
Promote a safe work environment by enforcing company safety policies and procedures.
Collaborate with restaurant leadership to achieve operational, financial, and guest satisfaction goals.

Qualifications

Minimum 3-5 years of culinary leadership experience as a Chef de Cuisine, Executive Sous Chef, or similar management role.
Strong knowledge of culinary techniques, menu development, food costing, inventory management, and kitchen operations.
Proven leadership, coaching, and team development skills.
Experience managing labor costs, budgets, and operational performance.
Excellent communication, organizational, and problem-solving abilities.
Comprehensive knowledge of HACCP, sanitation, and food safety regulations.
Ability to work effectively in a fast-paced, high-volume environment.
Culinary degree or equivalent professional culinary training preferred.
Flexible schedule, including evenings, weekends, and holidays.

Preferred Skills

Menu planning and seasonal recipe development
Staff training and performance management
Budgeting and cost control
Inventory and purchasing management
Guest service and conflict resolution
Multi-unit or high-volume restaurant experience preferred

What We Offer

Competitive Salary: $85,000-$90,000
Growth opportunities within VIVÂMEE Hospitality
Collaborative and values-driven culture
Opportunity to work in a unique, high-end event environment

Apply Today

If you are passionate about creating exceptional celebrations and delivering memorable guest experiences, we invite you to apply and become part of the VIVÂMEE Hospitality team at Renault Winery & Resort.

Disclaimer

"This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments)."

Renault Winery Resort is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act (ADA), Renault Winery Resort may provide reasonable accommodations to qualified individuals and encourages both prospective and current employees to discuss potential accommodations with the employer.

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executive chef jobs in somers point, nj

Renault Winery | Chef De Cuisine

Executive Chef

Chef Manager

Outlet Executive Sous Chef

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