Top 56 Executive chef Jobs in Somerset, Nj

Executive Chef - EC
Montage International —Peapack, NJ
- Online Application
- Customer service
- Computer literacy
- Basic math
Executive Sous Chef
TPC Jasna Polana —Princeton, NJ
- $85,000 - $95,000 a year
- 8 hour shift
- Hospitality
- Continuous improvement
- US work authorization
- Health insurance
- Dental insurance
Quick Apply
Head Chef
JBJ Soul Kitchen —Red Bank, NJ
- $55,000 - $60,000 a year
- Full-time
- Casual dining restaurant
- 5 years
- Basic math
- Health insurance
- Dental insurance
Quick Apply
4d
Area Chef Manager
Dartcor —Morristown, NJ
- $75,000 a year
- Full-time
- Bilingual
- Mid-level
- 3 years
- Travel reimbursement
- Paid holidays
Quick Apply
6d
Chef de Cuisine
Montage International —Peapack, NJ
- $84,377 - $105,471 a year
- Online Application
- Microsoft Excel
- Microsoft Outlook
- Hotel
- Health savings account
- Health insurance
CATERING EXECUTIVE CHEF - NEW BRUNSWICK, NJ
Eurest —New Brunswick, NJ
- $85,000 - $90,000 a year
- Full-time
- Microsoft Excel
- Microsoft Outlook
- ServSafe
- Commuter assistance
- Paid parental leave
Quick Apply
Executive Chef & Sous Chef – Culinary Leadership & Growth Opportunities with Harvest Restaurants (Morris County, NJ)
HARVEST RESTAURANT GROUP LLC —Morris Plains, NJ
- Full-time
- Mid-level
- Mentoring
- 2 years
- Paid holidays
- Health insurance
Quick Apply
Executive Chef & Sous Chef – Culinary Leadership & Growth Opportunities with Harvest Restaurants (Westfield Location)
UT WESTFIELD LLC —Westfield, NJ
- Full-time
- Hospitality
- Mid-level
- Mentoring
- Paid holidays
- Health insurance
Quick Apply
Executive Chef & Sous Chef – Culinary Leadership & Growth Opportunities with Harvest Restaurants (Bergen County)
HARVEST RESTAURANT GROUP LLC —Morris Plains, NJ
- Full-time
- Mid-level
- Mentoring
- 2 years
- Paid holidays
- Health insurance
Quick Apply
Culinary Manager
Topgolf —Edison, NJ
- $51,700 - $63,100 a year
- Full-time
- Ability to walk for extended periods
- Mid-level
- Bachelor's degree
- Dental insurance
- Vision insurance
EXECUTIVE CHEF - RARITAN, NJ
Eurest —Raritan, NJ
- $75,000 - $80,000 a year
- Full-time
- Microsoft Excel
- Microsoft Outlook
- ServSafe
- Commuter assistance
- Paid parental leave
Quick Apply
PERFORMANCE EXECUTIVE CHEF - Red Bulls (MLS) - Morristown NJ
Flik Hospitality Group —Morristown, NJ
- $75,000 - $100,000 a year
- Full-time
- Background check
- Bachelor's degree
- Senior level
- Commuter assistance
- Paid parental leave
Quick Apply
Executive Chef & Sous Chef – Culinary Leadership & Growth Opportunities with Harvest Restaurants (Princeton Locations)
HARVEST RESTAURANT GROUP LLC —Morris Plains, NJ
- Full-time
- Mid-level
- Mentoring
- 2 years
- Paid holidays
- Health insurance
Quick Apply
Director of Culinary Services (Senior Living)
Discovery Management Group —Hamilton Square, NJ
- $80,000 - $90,000 a year
- Full-time
- Background check
- Recruiting
- Contracts
- Paid training
- Paid holidays
Quick Apply
EXECUTIVE CHEF
Morrison Living —Township of Monroe, NJ
- $90,000 - $95,000 a year
- Full-time
- Background check
- Microsoft Excel
- Microsoft Outlook
- Commuter assistance
- Paid parental leave
Quick Apply
7d
Executive Chef 1
Sodexo —Red Bank, NJ
- $67,405 - $80,000 a year
- Full-time
- Acute care
- Hospital
- ServSafe
- Paid holidays
- Health insurance
4h
Head Chef/ Catering Chef
Ficus —Princeton, NJ
- From $70,000 a year
- Temporary
- Mid-level
- In-person
- Internship
Quick Apply
Senior Area Executive Chef
Sodexo —Edison, NJ
- $11,000 - $130,000 a year
- Full-time
- Acute care
- Hospital
- ServSafe
- Paid holidays
- Health insurance
4h
Culinary Director
Maplewood at Princeton LLC —Plainsboro, NJ
- $75,000 - $85,000 a year
- Full-time
- ServSafe
- Mid-level
- 3 years
Quick Apply
12d
Executive Chef 2
Sodexo —West Orange, NJ
- $70,975 - $91,850 a year
- Full-time
- Skilled nursing facility
- ServSafe
- Rehabilitation center
- Paid holidays
- Health insurance
8d

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Executive Chef - EC

Montage International -
Peapack, NJ

Apply Now

Job Details

Full-time

Qualifications

Food and beverage product quality management
Hotel cost control
Menu design
Computer operation
Customer communication
Staff supervision
Team supervision
Specialty dish recipe development
Customer service
Computer literacy
Basic math
Staff scheduling
Data analysis skills
Labor cost analysis
Team scheduling
Performance management
Profit & loss
Quality control management
Kitchen cost control
Food & beverage production
Beverage recipe development
Overseeing payroll
Forecasting
Meeting facilitation
Computer skills
Managing kitchen staff
Menu costing
Kitchen staff scheduling
Restaurant cost management
Hotel operations budget management

Full Job Description

Live Your Passion. Add Your Magic.

At Montage International, we are doing something different, something exciting and it takes passionate people to bring our vision to life. We have built a culture that leads with the important notion we live by every day; do what you love. If this resonates with you, we look forward to receiving your application.

We welcome applicants with disabilities and provide reasonable accommodations as needed to our applicants. Please discuss with our hiring managers during our selection processes.

If you are an internal applicant, please log into Workday and apply for your application to be considered.

Please Click Here to apply internally.

Executive Chef

SUMMARY

The Executive Chef will provide the highest quality culinary experience to our guests. The Executive Chef is responsible for the development and oversight of the overall strategic vision of the culinary program, including profitable financial management, effective leadership of sous chefs, excellent customer service skills, and supervision of department requirements and standards.

ESSENTIAL FUNCTIONS

Job duties include, although are not limited to:

Accountable for ensuring all aspects of the Hotel kitchens including but not limited to: training, supervision and scheduling of all line associates, execution of all menu items, ordering, proper storage, organization and inventory of all products, training and implementation of all sanitation procedures, developing menu items, menu matrix and recipes while managing food and labor costs.
Responsible for enhancing the quality of food product that is presented to guests.
Make changes that respond to the marketplace and to guests’ needs, both present and anticipated.
Recommend changes to the food product.
Use market research to develop new products and ensure consistency in food delivery and standards.
Be a primary representative in media outlets, both print and televised, for food and beverage offerings at the Hotel.
Provide support of a specialist nature to the Executive Committee, particularly to the Director of Food & Beverage, and the Food & Beverage Managers and Directors.
Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel.
Responsible for the selection, training and development of the personnel within the department.
Control the elements that determine profit and loss.
Responsible for all major operating expenses.
Set margins and manage the business against projections.
Make decisions that relate to profit and loss.
Responsible for the financial management of the operation.
Create custom menus
Create sustainable menu options
Responsible for following BEOs and ensuring any changes are made
Attend operational meetings

QUALIFICATIONS

Minimum three years’ experience as an Executive Sous Chef in a comparable hotel environment.
Expertise in food product, presentation, quality and preparation along with menu concept and menu design required.
Previous experience with creating schedules, labor costing, payroll administration, employee performance management required.
Strong interpersonal and problem solving abilities.
Must be able to work well under pressure in a fast paced environment, and focus attention on guest needs, remaining calm and courteous at all times.
Requires good communication skills, both verbal and written.
Must possess basic computational ability.
Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
Extensive knowledge of menu development, insight into marketing, cost and wage control.
Thorough knowledge of food products, standard recipes and proper preparation.
Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
Ability to supervise large staff and accomplish goals on a timely basis.
Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Executive Assistant Manager, Food & Beverage.
Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same.
Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.

PHYSICAL REQUIREMENTS

Constant standing and walking throughout shift. Occasional environmental exposures to cold, heat, and water. The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly.

The pay scale for the Executive Chef is $150,00.00 to $180,000.00. The pay scale is the base salary wage range, exclusive of incentive pay such as commissions, piece rates, gratuities, and the like, that Montage reasonably expects to pay for the position. Please let us know if you have any questions.

In the United States we are proud to be an

EEO employer M/F/D/V. We maintain a drug-free workplace and perform pre-

employment substance abuse testing.

Apply Now

Refine Your Search

executive chef jobs in somerset, nj

Executive Chef - EC

Executive Sous Chef

Head Chef

Area Chef Manager

Chef de Cuisine

CATERING EXECUTIVE CHEF - NEW BRUNSWICK, NJ

Executive Chef & Sous Chef – Culinary Leadership & Growth Opportunities with Harvest Restaurants (Morris County, NJ)

Executive Chef & Sous Chef – Culinary Leadership & Growth Opportunities with Harvest Restaurants (Westfield Location)

Executive Chef & Sous Chef – Culinary Leadership & Growth Opportunities with Harvest Restaurants (Bergen County)

Culinary Manager

EXECUTIVE CHEF - RARITAN, NJ

PERFORMANCE EXECUTIVE CHEF - Red Bulls (MLS) - Morristown NJ

Executive Chef & Sous Chef – Culinary Leadership & Growth Opportunities with Harvest Restaurants (Princeton Locations)

Director of Culinary Services (Senior Living)

EXECUTIVE CHEF

Executive Chef 1

Head Chef/ Catering Chef

Senior Area Executive Chef

Culinary Director

Executive Chef 2

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