Job ID: 201271738

Job Summary
Employment Type
Full Time
Years Experience
3 - 5 years
$80k+ Annual
Job Description

Radius Hospitality, a leading, progressive, award-winning hospitality management company, is currently searching for an Executive Chef for its’ Twenty/20 Taphouse restaurant concept in Somerset, NJ. This brand-new restaurant is currently under construction, with an expected opening in 4th Quarter 2018. Our Twenty/20 Taphouse concept was born out of necessity in Canton, Ohio. With the success of the first “Taphouse” the decision to expand the brand was easy to make. Twenty/20 Taphouse is a gastropub focusing on bringing quality craft beers to our guests from local and national breweries. Along with over 40 choices in craft beers, we serve a full menu of high quality, made from scratch food that is fresh, trendy, locally influenced and enhances the “Taphouse” experience.

The ideal candidate will have honed their skills in a fast-paced kitchen environment, leading teams that embrace their collaborative management style. This candidate will understand what makes a restaurant operation successful-high quality food, impeccable guest service, laser-focused cost control and a team-oriented management style. New restaurant opening experience is preferred.

If you are an Executive Chef who is passionate about the quality of their food, is not content accepting the status quo, has the ability to direct their team to better and better results, and is looking for an opportunity to be in at the ground level development of a new restaurant concept, with the potential to become a managing partner-send your resume for immediate consideration.

Key Responsibilities of the Executive Chef:

  • Supervises food preparation, cost containment, BOH labor control, food inventories, portion control menu planning, recipe development, planning kitchen budget, BOH cleanliness.
  • Oversees job methods and cooking standards to maintain a high quality of food and service.
  • Adheres to, Implements and develops standard recipes for all dishes to ensure proper portion control, uniformity of taste and quality; tests new products on the market, recipes and formulas.
  • Develops new cooking methods for improvement of cuisine; keeps abreast of new developments in food and equipment.
  • Oversees interviewing and hiring of applicants for employment; along with training program; and sets work schedules and job requirements.
  • Assists in preparing inventories, budget forecast and may revise work schedules for each week; report on daily labor performance, absenteeism and accidents.
  • Completes market lists; ordering of necessary items and inspect foods during order receiving.
  • Assists line cooks, prep cooks and dishwashers as needed to control labor and during peak hours.
  • Works with other departments to coordinate special functions and outings.
  • Regular and reliable attendance.
  • Incorporates safe work practices in job performance.
  • Maintains a professional and collaborative relationship with FOH managers and associates.
  • Reports directly to the General Manager/Managing Partner

Minimum Qualifications for the Executive Chef:

-Culinary arts degree from an accredited school is preferred.

-A minimum of 7 years of experience in varied kitchen positions including food preparation, line cook, saute/fry cook and expediter and 3 to 5 years of experience in a high-volume, high-end restaurant as an Executive Chef.

-Experience in both corporate run and independent establishments preferred.
-Proven Management of Food & Beverage Kitchen Operations at a high-volume restaurant.
-Must have Food Safety and Sanitation Training (ServeSafe Certification).
-Possess knowledge of accepted sanitation standards and applicable health codes.

-Must be able to communicate clearly with managers, kitchen team, dining room personnel and guests.

-Ability to perform basic math calculations and understand finances and cost management

-Ability to manage a large team while delegating tasks and ensuring the tasks are getting done efficiently

-Be able to work in a standing position for long periods of time (up to 10 hours).

-Be able to reach, bend, stoop and frequently lift up to 50 pounds.

-Must have the stamina to work an average of 50-60 hours per week.

-Regular attendance is required.

This job description and listed requirements is not a comprehensive overview of the position. Additional responsibilities may be added, at the discretion of corporate management, as necessary to successfully fulfill this role.

This is a HANDS-ON working position and the Executive Chef is expected to be on-site and work a flexible schedule including mornings, evenings, weekends and Holidays.

Compensation: Negotiable based on experience with managing partnership potential following successful opening and based on first year’s post opening performance. Quarterly bonus prior to managing partnership.

Benefits: Health, dental, vision plans with company contribution, paid vacation, personal/sick days, monthly dining/R&D allowance.


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