Chef DeCuisine

Job Description

Benefits:

Paid sick time

Employee Dining Program

Training Programs

Dynamic Team Environment

401(k)

Flexible schedule

Health insurance

Opportunity for advancement

Were Hiring!

Join the Jersey Shore Restaurant Group and be part of a team that thrives on excellence, creativity, and growth.

With renowned locations like Half Moon Point, Harpoon Willy's, Coastal Canteen, and THE BANQS, we offer diverse hospitality opportunitiesfrom culinary and mixology to customer service roles.

We remain dedicated to creating an atmosphere that embodies warmth, comfort, and quality diningstarting with team members who ensure every guest feels welcomed and valued.

Work in a team-oriented, high-volume, fast-paced, guest-centric environment to provide guests with a fresh dining experience that celebrates living well.

One key to our success is the high standards we set for ourselves and each other. That includes placing the health and safety of our team members and guests as a top priority. We are committed to the highest safety and sanitation practices, including ensuring team member wellness and maintaining clean restaurants.

Qualifications:

Organization, prioritization, and self-governing skills

A positive, professional attitude and demeanor

A passion for food and a drive to continually learn more about the culinary arts

Excellent leadership and coaching skills

Strong communication skills

Strong work ethic

Strong critical thinking and problem-solving skills

ServSafe Certificate

Attention to detail

A creative and inspired approach to food and management

Ability to maintain a clean work area

Ability to work well with many different personality types

Ability to be respectful, friendly, and professional with team members, management, and guests

Ability to maintain a clean, professional appearance

Ability to remain standing/walking for long periods of time

Ability to lift up to 30 lbs

Ability to do repetitive movements (chopping, stirring, etc.) throughout a shift

Reliable form of transportation to make it to and from work on time

A strong culinary background will be crucial in the creation and maintenance of the food menu

Experience building, training, coaching, and leading a strong kitchen team that works together is a must

Participation in regular meetings with the Management Team, Operations, Finance, and Owners is required to stay on top of the short-term and long-term goals and vision for business

Self Governing Skills

Positive Attitude

Professional Demeanor

Continual Learning in Culinary Arts

Communication

Work Ethic

Critical Thinking

Problem Solving

Physical Endurance

Physical Strength

Repetitive Movement SkillsResponsibilities:

The Executive Chef handles all day-to-day operations of the kitchen

This position reports to the General Manager (GM), works closely with the Operations Director and Beverage Director, and supervises the Sous Chef and hourly kitchen team members

This position ensures that an exceptional food experience is provided to our guests, while also ensuring that our team receives the encouragement, support, and guidance they need to perform their roles effectively

Since our kitchen is the heart of our establishment, the Executive Chef must have excellent leadership skills, be willing to take initiative, and always provide the best possible culinary experience to our guests

Ability to give feedback to the team, providing praise for areas of excellence and constructive criticism for areas of improvement

Ability to receive feedback from management and other leadership regarding menu and kitchen operations

Ability to remain calm under pressure, especially when things do not go as planned

Ability to plan effectively, especially in terms of kitchen needs for the week

Ability to work evenings

Experience with weekly specials and special event food items is recommended

Ability to maintain strong relationships with vendors in the area is ideal for helping the business find the best rates and pricing on food items

Previous experience doing inventory and using profit and loss (P&L) reports to make informed decisions regarding the menu, labor costs, etc. is also extremely beneficial to this role

The Executive Chef will manage all day-to-day operations of the kitchen, including, but not limited to, the following:

Ensuring kitchen operations and entire restaurant operations continue to fall within the given guidelines for the concept and that all business decisions are made with this in mind

Ability to create new and exceptional dishes to introduce on the menu every season

Organization, maintenance, cleanliness, and overall cosmetics of the heart-of-house areas, such as the kitchen, walk-in, prep area, etc

Working 50 hours per week is typical

Working more than 50 hours per week may be necessary when business needs arise

Managers are expected to work during peak hours of business each week

Weekends are typically required

Each member of the management team is expected to close at least 3 nights per week

Hiring, training, and managing back-of-house staff

Supervising the Sous Chef and all hourly kitchen team members

Coaching and developing the team on a day-to-day basis

Holding all team members accountable for company policies and procedures

This includes completing hands-on training of all kitchen new hires to further ensure the business success

Production of an effective schedule that holds the best interests of the business in mind while also staying aware of production and labor costs

Completion of proper food development and creation while keeping food costs accurate and using food shows to determine new menu releases

New menu launches should be seasonally planned events that also incorporate the final use of product from previous menus

Ordering and evaluating the quality of food

Completing weekly inventory, maintaining accurate records with invoices and food cost

Creating, implementing, and maintaining kitchen procedures such-as order guides, recipes, costing worksheets opening/closing side work, prep lists, line checks

Stocking and maintaining the kitchen with all necessary supplies and equipment

Ensure proper use of first-in, first-out (FIFO) and food labeling procedures to keep food standards and products as fresh as possible, as well as the use of proper food safety devices, such as temperature logs, waste sheets, and line checks

Ensure all staff adhere to all food safety laws and standards

Adhere to local OSHA regulations regarding chemical and safety procedures in the building at all times

Contributing to financial planning and budgeting

Proper communication with the General Manager and GuestFloor Management to ensure hiring, scheduling, and other personnel issues are managed properly

Administrative tasks and paperwork are required

Scanning invoices and maintaining accurate purchasing records is expected

Emails should be read and replied to daily

Using the scheduling program to post upcoming shifts for the team in a timely manner is expected

Reading through (food-specific) reviews on Google, Yelp, and social media from previous guests should be done regularly in order to stay in touch with their experiences and find ways to improve when such reviews are critical

Personnel and staffing issues should be addressed promptly with the General Manager and Human Resources as they arise

Working with the General Manager and Human Resources to stay on top of new hire paperwork, separation paperwork, payroll, reviews, etc. will ensure that team members continue to receive fair treatment and correct pay

Collaboration between the Operations, Finance, Human Resources, and Marketing Departments will be expected, in addition to regular meetings with the General ManagerStart your journey today and make your mark with JSRG!

Full-time