Head Chef

Head Chef - North Jersey (Essex/Hudson)

The Head Chef  ensures all the needs of the kitchen are met, the menu is executed consistently and at the highest level, the kitchen is impeccable, and costs are in line for a sustainable operation. As the head of the Back of House team, this position is a leader to the kitchen staff, leading by example and training and developing old and new members of the team alike. The Head Chef is overall accountable for everything happening in the kitchen.

The Head Chef is accountable to the Business Director and the Culinary Director, who will support with high level operation and brand input, staff management and troubleshooting, and ensuring all expectations on cleanliness, execution, brand excellence, and impeccability are met. The Head Chef will work with the Culinary Director on menus, tastings, and culinary programming.

The Head Chef will partner with the Business Director and Front of House Managers of the restaurant to ensure that all the restaurant’s needs are being handled, and that Front and Back of House communication is at the highest level. The roles will work with ownership and HQ to position the restaurant as both a profitable business and a dining destination.

In addition to the regular weekly schedule of management shifts, the Chef De Cuisine will be expected to attend weekly manager meetings, and trainings as offered by Smith.

Commitment, enthusiasm, integrity, humility, and grace under pressure are required.

Accountable to: The Business Director

Ideal Skills and Attributes

• Five years of experience in a culinary leadership role, with a proven track record of success in menu development, kitchen management, and staff supervision.
• Strong culinary skills with expertise in a variety of cuisines and cooking techniques.
• Excellent leadership and interpersonal skills, with the ability to inspire and motivate a diverse team.
• A passion for culinary innovation and creativity, with a keen eye for detail and presentation.
• Strong organizational and multitasking abilities, with the ability to prioritize tasks and manage time effectively.
• Excellent communication skills, both verbal and written, with the ability to communicate effectively with team members, management, and guests.
• Ability to work evenings, weekends, and holidays as required.
• A collaborative, team-oriented attitude, with a willingness to pitch in and assist wherever needed.

Accountabilities Include

Menu Development

Design and create innovative and appealing menus that align with our culinary concept in tandem with Culinary Director.

Food Preparation

Oversee all aspects of food preparation, ensuring that dishes are prepared to the highest standards of quality, taste, and presentation.

Kitchen Operations

Manage day-to-day kitchen operations, including inventory management, ordering supplies, and maintaining cleanliness and hygiene standards in accordance with food safety regulations.

Staff Management

Recruit, train, and supervise kitchen staff, providing guidance, motivation, and feedback to ensure high levels of performance and productivity.

Cost Control

Monitor food costs, labor costs, and other expenses to ensure that kitchen operations remain within budgetary constraints.

Quality Control

Conduct regular inspections and tastings to maintain consistency and quality in all dishes served.

Collaboration

Work closely with other departments, such as Front of House staff and management, to ensure seamless coordination and delivery of exceptional dining experiences.

Menu Engineering

Analyze sales data and guest feedback to refine menu offerings and optimize profitability.

Compliance

Ensure compliance with all relevant health, safety, and sanitation regulations, as well as company policies and procedures.

Compensation

Salary $80,000-$95,000 /DOE

PTO that grows with years spent with SMITH

Eligible for health benefits on the first of the month following 60 days of service