Executive Chef

Edison, NJ, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $80,000.00 - $100,000.00

Work Schedule

Flexible

Day Shifts

Weekend Shifts

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Life insurance

401(k) program

Commuter Benefits

Dining Discounts

Paid Time Off

Job Description

Au Cheval New York, a distinguished part of the Hogsalt restaurant group, is currently seeking a dedicated and experienced Full Time Executive Chef to join their dynamic team. Hogsalt is renowned for its innovative yet classic culinary creations and dedication to creating transportive dining experiences across its portfolio of over 20 restaurants. As a leader in the hospitality industry, Hogsalt prioritizes harmony, accountability, and resilience within its work culture, fostering an environment where genuine hospitality and consistent quality service flourish. Au Cheval New York embodies these values and is committed to providing exceptional food and service that ensures every guest... Show More

Job Requirements

Minimum of 5 years working in a fast-paced, full-service restaurant
At least 3 years experience in an Executive Chef or senior kitchen leadership role
Proven ability to manage cost of goods sold and understand restaurant financials
Strong problem-solving skills and solution-oriented mindset
Must have open availability including evenings, weekends, and holidays
Ability to frequently lift items weighing up to 50 pounds
Ability to manage staff schedules and labor costs
Strong communication and leadership skills
Ability to collaborate with multiple departments
Comfortable performing administrative and operational tasks

Job Qualifications

Minimum of 5 years working in a fast-paced, full-service restaurant
3 years experience as an Executive Chef or senior-level kitchen leadership
In-depth COGS management experience and strong financial understanding
Proven problem-solving skills with a solution-oriented approach
Excellent communication skills with ability to interact professionally with guests, employees, vendors, and leadership
Ability to coach and develop kitchen staff effectively
Open availability including evenings, weekends, and holidays

Job Duties

Ensure all policies and procedures are followed including recruiting, hiring and training, 6-month employee reviews, progressive discipline, and employee documentation
Communicate professionally and confidently with guests, employees, vendors, and leadership
Create all back of house schedules and publish them two weeks in advance, adhering to company standards for labor management and maintaining appropriate staffing levels
Approve payroll on a daily and biweekly basis
Review and maintain store financials daily including tracking food costs and manage comps, expenses, labor, and overall revenue with the General Manager
Participate in monthly financial calls and present solutions and understanding of P&L statements to leadership
Work collaboratively with the Events, Marketing and Branding, Purchasing, and FOH teams to promote the restaurant's financial health
Uphold defined standards for food quality and hold vendors accountable for product received, reporting any vendor issues
Complete general administrative tasks including opening and closing duties, maintaining restaurant facilities, kitchen supplies, and BOH uniform inventory, and keeping the Recipe Index updated
Coordinate all training for back of house staff including updating training materials and scheduling practical exams, fostering professional development for employees and leadership
Provide consistent coaching and support for all hourly employees and fill any BOH hourly position as needed

Job Qualifications

Experience

Expert Level (7+ years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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