Chef DeCuisine

Harpoon Willy's

Chef DeCuisine

Manasquan, NJ
Full Time
Paid
  • Responsibilities

    Benefits:

    Paid sick time

    Employee Dining Program

    Training Programs

    Dynamic Team Environment

    401(k)

    Flexible schedule

    Health insurance

    Opportunity for advancement

    We’re 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 opportunities—from culinary and mixology to customer service roles.

    We remain dedicated to creating an atmosphere that embodies warmth, comfort, and quality dining—starting 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 Skills

    Responsibilities:

    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 Manager

    Start your journey today and make your mark with JSRG!