Executive Chef | High Volume

Job Description

Job Description

Kitchen Manager | High Volume Restaurant | Salary up to 85k
Toms River, NJ

We are seeking a hands-on, high-impact Kitchen Manager to lead day-to-day culinary operations in a high-volume, full-service restaurant in Toms River, NJ. This role is ideal for a strong operator who thrives in a fast-paced environment, can drive consistency and execution, and leads from the front during peak service.

The Kitchen Manager will be responsible for ensuring food quality, managing kitchen teams, controlling costs, and maintaining a clean, organized, and efficient operation. This is a critical leadership role focused on execution, team development, and operational discipline.

Key Responsibilities:

Kitchen Operations & Execution

• Oversee daily kitchen operations, ensuring consistent food quality, presentation, and ticket times
• Lead from the line during high-volume service, maintaining pace and standards under pressure
• Ensure prep, production, and execution are aligned with volume and business needs
• Maintain strict adherence to food safety, sanitation, and HACCP standards

Team Leadership & Development

• Hire, train, and develop line cooks, prep staff, and shift leaders
• Create and manage schedules to support volume while controlling labor costs
• Foster a culture of accountability, urgency, and teamwork
• Coach and develop team members to improve performance and retention

Cost Control & Inventory Management

• Manage food cost through proper ordering, inventory control, and waste reduction
• Execute weekly inventory and maintain accurate product levels
• Ensure proper portioning and minimize loss through strong kitchen systems
• Work with vendors to maintain product quality and consistency

Operational Excellence

• Maintain a clean, organized, and inspection-ready kitchen at all times
• Enforce standard operating procedures to ensure consistency across all shifts
• Partner with front-of-house leadership to ensure smooth service execution
• Identify opportunities to improve efficiency, speed, and overall kitchen performance

Qualifications:

• 3–5+ years of Kitchen Manager, Sous Chef, or comparable leadership experience in a high-volume restaurant
• Proven ability to lead and develop kitchen teams in a fast-paced environment
• Strong understanding of food cost, labor management, and inventory systems
• Hands-on leadership style with a strong sense of urgency
• Excellent communication and organizational skills
• Ability to work nights, weekends, and holidays as needed

Compensation & Benefits:

• Competitive salary (commensurate with experience)
• Growth opportunity within a high-volume, stable operation
• Strong leadership team and supportive work environment