Chef DeCuisine

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 operatio