Chef

Episcope Hospitality New Jersey

Summary of Position :

The Chef is responsible for leading the culinary program, overseeing all aspects of kitchen operations, and ensuring excellence in food quality, consistency, and presentation. This includes menu development, cost management, inventory control, staff training, and compliance with health and safety standards. The Chef leads by example, fostering a culture of creativity, collaboration, and professionalism within the kitchen.

We’re looking for a passionate, creative culinary professional with strong leadership skills, a refined palate, and the ability to inspire and develop their team while driving operational and financial success.

Qualifications :

As Chef de Cuisine you will be responsible for overseeing all aspects of the restaurant and executing at or above Episcopes standards. This includes, but is not limited to :

• Living, breathing and teaching the Episcope culture, philosophies and core values as outlined in our training manuals.
• Living up to our shared belief in excellence
• Scheduling the back of the house, consistent with our policies. The G. M. needs to approve each B.O.H. schedule before posting
• Scheduling yourself for shifts on the B.O.H. schedule where you will have the highest impact (morning set-up and night shifts). We expect all of our key people to be at the business on the 5-6 busiest shifts each week
• Scheduling yourself 5 days each week, but not limited to six days due to the needs of the restaurant. Working 50-60 hours per week when necessary
• Following the 21 non-negotiables of running an Episcope kitchen
• Ensuring high morale among all Episcope employees, vendors and affiliates
• Leading by example, there is no job our leaders will not perform
• Hiring new B.O.H. staff as needed. Being 100% responsible for their training and their success and tenure.
• Maintaining all safety and sanitation standards for our restaurant
• Maintaining your personal sanitation certificates as well as ensuring the entire B.O.H. and F.O.H. is certified, knows the standards well and follows the standards without exception
• Being the eyes and ears for ownership and management
• Opening and closing the restaurant per our stated procedures and checklists
• Holding management team and staff accountable to Episcope Hospitality performance standards
• Retaining, developing and creating opportunities for our best performers
• Participating in strategic planning for current and future Company growth
• Helping to oversee the entire BOH in regard to food quality, inventory, food ordering, receiving product and up-holding all kitchen standards

Pay and Benefits :