Chef/Production Culinary Leader

Job Description

Job Description

Chef / Culinary Production Leader

Location: Westfield, NJ
Salary: $75,000–$85,000 annually

Schedule: 5 days per week, approximately 45–50 hours

A growing foodservice operation in Westfield, NJ, is seeking an experienced Chef / Culinary Production Leader to oversee daily kitchen operations, à la carte cooking, and high-volume catering production. This hands-on leadership role is ideal for a chef who can balance made-to-order meals with large catering orders while maintaining quality, consistency, and efficient kitchen workflows.

Responsibilities:

• Oversee daily kitchen operations, food preparation, and production planning.

• Prepare and supervise both individual menu items and large-volume catering orders.

• Coordinate production schedules to ensure all orders are completed accurately and on time.

• Lead, train, and develop kitchen staff while maintaining accountability and performance standards.

• Manage food ordering, inventory levels, product availability, and waste control.

• Maintain consistent recipes, portion sizes, food quality, and presentation.

• Improve kitchen organization, prep systems, and production efficiency.

• Ensure compliance with food safety regulations, sanitation standards, and Department of Health requirements.

• Manage competing priorities during busy periods and adjust staffing or production plans as needed.

• Take ownership of daily operations, resolve issues independently, and communicate effectively with leadership.

Qualifications:

• Previous experience as a Chef, Kitchen Manager, Executive Chef, or similar culinary leader.

• Strong background in both à la carte cooking and high-volume food production or catering.

• Experience preparing large quantities of food while maintaining consistency and quality.

• Proven ability to lead kitchen teams, delegate responsibilities, and work independently.

• Strong organizational, communication, and time-management skills.

• Knowledge of inventory management, ordering, food costs, and kitchen sanitation.

• A hands-on leadership style with a strong sense of accountability and attention to detail.

• Flexibility to work weekends, including Friday, Saturday, and Sunday, as well as holidays when required.

Candidates with banquet or catering experience may be considered if they also have the ability to manage daily kitchen production and execute individual menu orders. This is not a banquet-only position.

Qualified candidates who enjoy hands-on culinary leadership, organized production, and a fast-paced kitchen environment are encouraged to apply.