Head Cook

Job Description

Job Description

Head Chef

Location: Rocky Hill, NJ

Job Summary

We are seeking an experienced and creative Head Chef to lead the culinary operations of a high-volume, full-service restaurant. This role is responsible for overseeing all back-of-house operations, ensuring exceptional food quality, developing seasonal menus, managing food and labor costs, and building a high-performing kitchen team. The ideal candidate is a hands-on leader with a passion for scratch cooking, operational excellence, and delivering memorable dining experiences.

Key Responsibilities

• Lead all kitchen operations, ensuring consistency in food quality, presentation, and execution across every service.

• Recruit, train, mentor, and develop sous chefs, line cooks, prep cooks, and dish staff to create a strong and collaborative culinary team.

• Develop and execute seasonal menus, daily features, and specialty offerings that align with current food trends and guest preferences.

• Manage food costs, labor expenses, purchasing, inventory, and waste reduction to achieve financial goals.

• Maintain recipe consistency, portion control, and plating standards throughout all shifts.

• Ensure full compliance with food safety, sanitation, health department, and workplace safety regulations.

• Build relationships with vendors to source high-quality products while managing purchasing and inventory levels.

• Collaborate with front-of-house leadership to ensure seamless communication, efficient service, and exceptional guest satisfaction.

• Monitor kitchen equipment, coordinate preventative maintenance, and ensure a clean, organized, and safe work environment.

• Support private events, catering, and banquet functions while maintaining high culinary standards.

Qualifications

• 5+ years of culinary leadership experience as a Head Chef, Executive Chef, or Executive Sous Chef in a high-volume, full-service restaurant.

• Strong background in scratch cooking and menu development.

• Proven experience managing food and labor costs, inventory, purchasing, and kitchen financial performance.

• Excellent leadership, coaching, and team development skills.

• Strong knowledge of food safety regulations, sanitation standards, and kitchen operations.

• Ability to thrive in a fast-paced environment while maintaining exceptional attention to detail.

• ServSafe Manager Certification or equivalent certification preferred.

Benefits

• Competitive salary

• Performance-based bonus opportunities

• Paid time off

• Health, dental, and vision insurance

• Employee dining discounts

• Creative input into menu development and seasonal features

• Career growth and leadership development opportunities

If you're a passionate culinary leader who enjoys creating exceptional dining experiences, developing talented kitchen teams, and driving operational excellence, we'd love to hear from you.