Executive Chef

About the role

The Executive Chef leads the culinary operations for By Landmark’s New Jersey property, driving performance, team development, and consistent high‑quality food across all concepts.

Key responsibilities

• Own day‑to‑day kitchen operations, ensuring quality, consistency, and brand alignment.
• Manage menu execution, seasonal changes, specials, and event offerings.
• Control prime cost (COGS + labor), purchasing, inventory, and waste reduction.
• Lead hiring, onboarding, training, and performance management of kitchen staff.
• Maintain food safety, sanitation standards, and compliance with company SOPs.

Required profile

• Proven executive chef experience in high‑volume, multi‑revenue‑stream environments.
• Strong financial acumen with P&L ownership and cost‑control expertise.
• Ability to develop people and foster a professional kitchen culture.

Required skills

• Experience with culinary management systems such as Craftable (or similar).
• Familiarity with point‑of‑sale and menu tracking tools like Toast.
• ServSafe food safety certification.

What we offer

• Growth opportunities across a dynamic portfolio of restaurants, venues, and hotels.
• Ability to influence culinary direction and innovation.
• Performance‑driven culture with clear expectations and support.
• Leadership team committed to development and long‑term success.