Benefits: 401(k) matching Competitive salary Dental insurance Employee discounts Flexible schedule Free uniforms Health insurance Paid time off

Make your application after reading the following skill and qualification requirements for this position. Job Summary:

We are seeking a highly motivated and experienced hospitality professional to serve as Lead Chef and General Manager at our new Princeton location. Your main responsibility will be to ensure the delivery of an exceptional culinary experience while fostering a positive work environment. Under the guidance of the management team, you will take ownership of your role. Your attention to detail and knowledge will be crucial in driving the success of this location. With plans to expand across five locations in the tristate area and additional new locations, there are significant growth opportunities within this dynamic business.

This role is ideal for someone transitioning from a standard restaurant Executive Chef, General Manager, or Executive Sous Chef role who is seeking better work-life balance.

You will be expected to work a minimum of two events per week, with compensation combining base salary and tips.

Benefits/Perks:

Flexible scheduling Competitive compensation Career advancement opportunities

Duties and Responsibilities:

Place food orders, receive deliveries, and store purchases safely and hygienically.

Assist in hiring, training, onboarding, and scheduling staff including Chefs, Kitchen Assistants, Hosts, MCs, and Dishwashers.

Handle repairs or maintenance issues or coordinate with professionals; report serious issues promptly.

Manage printing needs for the location such as event info, lesson plans, and recipes.

Ensure sanitation and safety standards are maintained by the team.

Monitor inventory and request replenishments as needed.

Oversee refuse and recycling programs, coordinating with the team for curbside collection.

Collaborate with the Beverage Director on stock management and sales.

Provide tours of the location and offerings to potential clients.

Plan and execute catered events, including menu development and costing.

Assist with private events and rentals.

Qualifications:

5-10 years of experience in an Executive Chef or Kitchen Manager role.

Attention to detail and high professional integrity.

Strong administrative skills.

Current food safety accreditation.

Excellent people skills and team management in a fast-paced environment.

Positive and confident communication skills.

Proficiency with Google Suite (Sheets, Docs, Mail) and experience with inventory management/e-procurement platforms.

Experience in purchasing, receiving, and cost control.

Flexibility to work evenings and weekends.

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