Chef de Cuisine

Chef de Cuisine

Location: Upper Montclair, NJ

Employment Type: Full-Time

Reports To: Owner

KINLY DO NOT APPLY FOR THE POSITION, UNLESS YOU FEEL YOU MEET THE MINIMUM EXPERIENCE/SKILLS REQUIREMENTS FOR THE POSITION. THANK YOU!

About Mercado

We are a fast casual new American restaurant redefining dining with chef-driven breakfasts, sandwiches, salads and grain bowlscrafted from fresh, high-quality ingredients and served with refined simplicity. Our next exciting chapter includes the expansion of our Mercado space, featuring a new dining room concept inspired by the vibrant flavors and traditions of Iberian cuisinedrawing from the culinary heritage of Portugal and Spain.

We're seeking a Chef de Cuisine who thrives at the intersection of leadership, and operational excellencesomeone ready to shape the future of our growing brand and bring a distinctive Iberian flair to our evolving menu.

Position Overview

The Kitchen Manager is responsible for the overall success of kitchen operations, ensuring exceptional food quality, guest satisfaction, and adherence to all health and safety standards. The Kitchen Manager leads a team of culinary professionals, maintaining recipe compliance, production standards, and a spotless, inspection-ready kitchen environment. This role also oversees kitchen financial performance, vendor relationships, and menu development in collaboration with the General Manager and Owners. As leader of all kitchen operations the Kitchen Manager provides side by side direction and development of all kitchen staff throughout the shift.

Key Responsibilities:

Culinary Operations

• Coordinate daily Back-of-House operations.
• Set daily production pars to ensure efficiency and minimize waste.
• Supervise kitchen smallwares management and equipment use.
• Expedite food service and maintain expediting systems for efficiency.
• Conduct line checks and tastings each shift to ensure food quality and consistency.
• Monitor staff for proper execution of recipes, portion standards, and food quality consistency.
• Train and review line cooks for performance and adherence to standards.
• Maintain kitchen cleanliness and sanitation, ensuring inspection readiness at all times.
• Ensure compliance with storage, holding, reheating, and Serve Safe guidelines.

Financial & Administrative Management

• Monitor daily labor and adjust staffing to align with projected sales.
• Create and manage kitchen staff schedules and monitor labor costs.
• Deliver assigned controllable costs at or below budget, including food and labor costs.
• Manage food cost, inventory, and extensions through consistent systems in use.
• Place and receive all food orders, maintaining strong vendor relationships and pricing agreements.
• Assist with recipe book maintenance, menu costing, and control of production pars.

Leadership & Staff Development

• Hire, train, and develop kitchen staff, including Kitchen Supervisors.
• Conduct regular evaluations and goal setting for Kitchen Supervisors and cooks to support professional growth.
• Provide line cook training and coaching for skill development.
• Develop Kitchen Supervisors and create a clear path for advancement.
• Foster a positive, respectful, and team-oriented work environment.

Event & Menu Collaboration

• Work with the General Manager to coordinate private dining and event menus.
• Lead event menu development and execution.
• Assist in setting seasonal menu direction and developing specials.
• Ensure all menu updates, specials, and event menus align with brand standards and financial goals.

Compliance & Safety

• Ensure compliance with all health department and safety regulations.
• Maintain Serve Safe compliance and an inspection-ready kitchen environment.

Qualifications

• 5+ years of progressive culinary experience, with at least 2 years in a leadership position (Sous Chef, Kitchen Manager, or Chef de Cuisine).
• Strong background in high-volume breakfast/cafe and fast casual operations.
• Demonstrated success in restaurant openings or new concept development strongly preferred.
• Strong leadership, organization, and communication skills.
• Passion for Iberian flavors, seasonal cooking, and culinary storytelling is a plus.
• ServSafe or equivalent certification required.

Compensation & Benefits

• Competitive salary (commensurate with experience)
• Performance-based bonus potential
• Paid time off
• Health and wellness benefits
• Opportunities for growth and creative input across new concepts

Join us as we expand into a bold new chapter at Mercadowhere Iberian inspiration meets modern, ingredient-driven cuisine.