Executive Chef

Executive Chef

Privately owned, high-volume fine dining restaurant

Confidential search - location in Jersey Shore, NJ

Compensation

Competitive base plus a structured bonus plan. Medical benefits.

About the restaurant

Privately-owned restaurant doing serious volume: up to 600 covers a day in peak season. The owners invest in the staff and the guest, not in squeezing every point. The kitchen still has to hit quality, ticket time, and cost. This is a restaurant job, not a hotel or corporate dining job.

The role

Full charge of the kitchen. You own the food, the line, the schedule, the ordering discipline, and the standard. About 90–95% of the menu can be yours; a short list of house items stays. World cuisine is welcome if the plate is consistent and the station can execute it at volume.

You will

• Run daily kitchen operations at high volume
• Raise and hold food quality, plating, and ticket times
• Organize the team: stations, prep, specials, private dining, and scheduling
• Manage food cost and labor cost without starving the plate or the crew
• Write and cost recipes; train to spec; stop portion and recipe drift on the line
• Maintain equipment and a clean, accountable kitchen
• Coach cooks; keep people; replace who will not meet the standard
• Work with ownership on the floor - they still walk the kitchen

You are

• Executive Chef or strong CDC from a high-volume restaurant, not rooms F&B
• Organized. Detail-oriented. Present on busy nights
• Able to cook and lead - not a clipboard-only chef
• Comfortable with menu freedom inside a house that already works
• Direct on quality without burning the culture the owners care about

This is not

A hotel chef role, a corporate multi-unit desk, or a trial to \"see how it goes.\" Full kitchen authority. Restaurant pedigree only.

How to apply

Message or apply through this listing. Do not contact the restaurant. Qualified candidates get the location, volume detail, and interview process (resumes and write-ups to ownership; finals on site).