Executive Chef

Executive Chef

We are seeking an experienced Executive Chef to lead the culinary program for an elevated, modern steakhouse in Bergen County, NJ. This is an opportunity for a hands-on culinary leader who thrives in a high-volume, upscale environment and is passionate about delivering exceptional food, developing strong teams, and driving operational excellence.

The ideal candidate combines classic steakhouse expertise with a modern culinary perspective, strong financial acumen, and a commitment to creating an outstanding guest experience.

Executive Chef Benefits & Compensation

• Competitive base salary
• Performance-based bonus opportunity
• Creative input and autonomy in menu development
• Career growth opportunities within an expanding restaurant group
• Supportive ownership team focused on excellence and innovation
• Opportunity to lead an exciting, elevated dining concept

Executive Chef Responsibilities

• Lead all back-of-house operations, ensuring exceptional food quality and consistency
• Develop and execute seasonal menus while maintaining the restaurant's culinary identity
• Recruit, train, mentor, and develop a high-performing kitchen team
• Maintain high standards of food safety, sanitation, and kitchen organization
• Partner closely with front-of-house leadership to deliver a seamless guest experience
• Oversee inventory, purchasing, scheduling, and labor management
• Control food and labor costs while meeting financial goals
• Ensure smooth execution during high-volume service and private events
• Train front-of-house staff on menu knowledge and culinary offerings
• Operate the kitchen according to established budgets and financial plans

Executive Chef Qualifications

• Minimum of 2 years of consecutive experience as an Executive Chef
• Strong background in upscale steakhouse or high-end American cuisine
• Proven success leading and developing high-performing culinary teams
• Experience with menu development using seasonal and locally sourced ingredients
• Strong understanding of food cost, labor cost, inventory, purchasing, and budgeting
• Experience collaborating with front-of-house leadership and supporting private event operations
• Excellent organizational, communication, and leadership skills
• Passion for delivering exceptional guest experiences through outstanding cuisine
• Ability to thrive in a fast-paced, high-volume environment