Executive Chef

Job Title: Executive Chef

Location: Teaneck, NJ

Status: Full‑time, available immediately

About Us

We are part of a family‑owned restaurant and catering group that has served the greater New York/New Jersey area for 36 years , earning a reputation for hospitality excellence, consistent quality, and community engagement. This newest concept will expand the group’s kosher portfolio while offering the Executive Chef significant creative runway and long‑term growth potential.

Concept Snapshot

• Kosher dairy, vegetarian, pasta, and fish menu rooted in contemporary Mediterranean flavors (non‑Israeli).

• 100 seats including a private‑event room.

• Multiple revenue streams: dine‑in, take‑out, large catering trays, and full‑service off‑premise catering.

• Service hours: Brunch, lunch, and dinner, closed Fridays & Saturdays (except open Saturday nights during winter).

Position Summary

The Executive Chef is the creative and operational leader of the kitchen, responsible for developing the concept, menus, recipes, and presentations while managing costs, compliance, and team culture. You will collaborate closely with ownership and front‑of‑house leadership to deliver memorable guest experiences that honor kosher‑dairy standards and our group’s three‑decade legacy.

Key Responsibilities Area Core Duties

Culinary Innovation • Create seasonal menus and signature dishes showcasing Mediterranean flavors.• Produce artful, innovative plate presentations suitable for marketing and social media.• Conduct ongoing R&D and trend analysis to keep offerings fresh and on‑brand.

Operational Excellence • Forecast and order all supplies; negotiate with vendors.• Build, track, and achieve food‑cost and labor‑cost goals; analyze P&L impact.• Implement inventory, portioning, and waste‑reduction programs.

Team Leadership & Culture • Recruit, train, and schedule BOH staff.• Foster an inclusive, respectful, and growth‑oriented work environment.• Model superior communication and conflict‑resolution skills.

Quality & Compliance • Ensure strict kosher‑dairy integrity in partnership with the mashgiach.• Maintain full compliance with NJ and federal food‑safety regulations.

Guest & Event Services • Collaborate with FOH and events teams on catering menus and tastings.• Provide chef presence at key private functions and off‑premise events.

Technology & Reporting • Utilize recipe‑costing, inventory, POS, and productivity software to drive accuracy and efficiency.• Generate actionable weekly reports for ownership. Required Qualifications

• Experience: Minimum 5 years as an Executive Chef or Chef de Cuisine in a high‑volume, upscale or polished‑casual setting.

• Certification: Valid New Jersey Food Manager Certificate (or ability to obtain before start).

• Demonstrated success developing profitable menus and hitting cost targets.

• Superior communication skills —verbal, written, and cross‑departmental.

• Artful, innovative plating that elevates guest perception and brand identity.

• Proven ability to lead diverse teams and cultivate an inclusive work culture .

• Excellent computer skills : inventory & recipe‑costing platforms, POS, Microsoft 365/Google Workspace.

• Deep knowledge of kosher‑dairy standards; experience with pareve/fish production a plus.

Schedule & Working Conditions

• Five‑day workweek aligned with restaurant hours; increased prep around holidays and catered events.

• Typical days off: Friday & Saturday (except required Saturday‑night shifts in winter).

• Ability to stand for extended periods and lift up to 50 lbs; some local travel for off‑premise catering.

Compensation & Benefits

• Competitive salary with performance‑based bonus potential.

• Health benefits and paid time off.

• Creative autonomy within a stable, growth‑minded restaurant group.

• Opportunity to shape a flagship kosher destination from the ground up.