Executive Chef

We are seeking an experienced and highly organized Culinary Team Lead to oversee all kitchen operations at our high-volume breakfast restaurant in Edison, NJ. The ideal candidate will have extensive experience managing fast-paced kitchens, handling high customer volume, and overseeing food production for restaurants generating over $12 million in yearly sales.

• Food Preparation and Service: Oversee all kitchen operations, including food preparation, cooking, and plating to ensure top-quality dishes and consistency during peak service hours.
• Team Management: Lead, train, and mentor kitchen staff, promoting a positive and collaborative work environment.
• Inventory Management: Manage inventory and place orders with suppliers to ensure the kitchen is stocked with fresh ingredients while minimizing waste.
• Scheduling: Develop and maintain schedules for kitchen staff, ensuring appropriate coverage for high-volume shifts, especially during weekends and holidays.
• Food Safety and Hygiene: Monitor and enforce food safety and hygiene standards, ensuring compliance with health and safety regulations.
• Cost Control: Maintain and improve cost controls for labor, food, and other operational expenses.
• Menu Development: Collaborate with the management team to create and update menu items based on seasonal availability and customer preferences.
• Performance Reviews: Conduct regular performance reviews for kitchen staff, identifying areas for growth and professional development.
• Troubleshooting: Troubleshoot any issues that arise in the kitchen, including equipment malfunctions, staffing shortages, or supply chain delays.
• Cleanliness and Maintenance: Ensure proper maintenance and cleanliness of kitchen equipment and facilities.
• Customer Service: Implement and uphold restaurant standards for customer service, ensuring timely and accurate food delivery during peak hours.

• Culinary Experience: Proven experience as a Kitchen Manager or Executive Chef in a high-volume restaurant, preferably in a breakfast or brunch setting.
• Leadership Skills: Strong leadership and team management skills, with the ability to train and motivate staff in a fast-paced environment.
• Organizational Skills: Excellent organizational and time management skills, with a focus on maintaining efficiency during busy shifts.
• Food Safety Knowledge: In-depth knowledge of food safety and sanitation regulations.
• Inventory Management: Ability to manage inventory, control costs, and ensure profitability.
• Communication Skills: Strong communication skills and the ability to work closely with the front-of-house management team.
• Adaptability: Ability to adapt to changing circumstances and thrive under pressure.

• Competitive Salary: Competitive salary
• Health Insurance: Health, dental, and vision insurance
• Retirement Plan: 401(k) with company match
• Paid Time Off: Paid time off
• Flexible Scheduling: Morning Shifts, no Late Nights