Chef de Cusine

Westfield, NJ

A high-volume, chef-driven restaurant in Westfield, NJ, is seeking a strong and experienced Chef de Cuisine to lead kitchen operations. This is a fast-paced, quality-focused environment with a commitment to consistency, execution, and team development.

The Chef de Cuisine is responsible for the daily leadership and execution of all kitchen operations. This role ensures consistency in food quality, cost control, sanitation, and team development, while acting as the key liaison between ownership, Executive Chef, and the BOH team.

The ideal candidate is a hands-on leader with a strong operational and financial mindset.

• Execute all menu items to the highest standards of quality, consistency, and presentation
• Lead and manage daily service, including expediting when necessary
• Maintain strong line control and ensure proper execution during all service periods

• Collaborate on seasonal menu changes and specials
• Oversee implementation, including recipe documentation, costing, and training
• Ensure all menu items are executed consistently across all shifts

• Manage all food purchasing, ordering, and receiving
• Ensure product quality, consistency, and cost efficiency
• Maintain proper inventory levels and organization

• Maintain strict adherence to all health and safety regulations
• Ensure the kitchen is always clean, organized, and inspection-ready

• Lead, coach, and develop the BOH team through daily training and mentorship
• Create a culture of accountability, professionalism, and respect
• Maintain clear and consistent communication with all team members

• Work closely with FOH and management to ensure seamless service
• Support overall restaurant operations and guest experience

• Manage weekly food cost and identify variances with corrective actions
• Conduct accurate weekly inventory using systems such as MarketMan or MarginEdge
• Oversee and approve all kitchen purchasing within budget guidelines
• Perform vendor price comparisons to maximize profitability
• Track waste, spoilage, and product usage to reduce loss
• Ensure all recipes are properly costed and aligned with target margins
• Maintain organized records of invoices, credits, and discrepancies
• Review and approve BOH schedules based on business levels and labor targets
• Monitor labor performance, including timecards, overtime, and productivity
• Participate in P&L reviews and identify opportunities to improve margins
• Support hiring, onboarding, and performance management of BOH staff

• Food Cost
• BOH Labor Cost
• Prime Cost (Food + BOH Labor)
• Inventory Variance: Within ±2% weekly
• Waste Control: Actively tracked and reduced
• Theoretical vs Actual Cost: Closely aligned through proper systems
• Health Inspection: Maintain “A” grade standards at all times
• Team Stability: Build and retain a strong, consistent BOH team

• Minimum 3 years of experience in a kitchen leadership role
• Strong leadership and team development skills
• Experience in high-volume, fast-paced environments
• Proficient in inventory systems such as MarketMan or MarginEdge
• Strong understanding of food costing, purchasing, and vendor management
• Ability to analyze pricing and maximize profitability
• Experience with scheduling, labor forecasting, and kitchen logistics
• Knowledge of food safety and sanitation standards (ServSafe preferred)
• Strong organizational, communication, and problem-solving skills
• Ability to stand for long periods and lift up to 30 lbs

• A hands-on leader who leads by example
• Strong operational and financial mindset
• Detail-oriented with high standards of execution
• Ability to build systems and improve processes
• Passion for food, hospitality, and team development

This position requires flexibility, accountability, and ownership. Responsibilities may evolve based on business needs.