Traveling Chef Manager

About this role

Requirements

• 3+ years of experience in NYC or fine-dining restaurants, boutique hotels, or upscale catering, with at least 2 years in a leadership role.
• Minimum 5 years catering experience.
• Expertise in menu planning, cost control, and food production.
• Strong leadership skills with the ability to train and guide kitchen staff.
• Knowledge of food safety standards and sanitation protocols.
• Ability to work efficiently in a high-pressure environment.
• Excellent communication and organizational skills.
• Bi-lingual a plus.

Responsibilities

• Lead the kitchen team in preparing and serving high-quality dishes, ensuring consistency and creativity in every plate.
• Develop seasonal menus based on fresh, local ingredients, catering to client dietary preferences and restrictions.
• Train, mentor, and supervise kitchen staff, ensuring adherence to food safety, quality standards, and operational excellence.
• Manage inventory, track supplies, and place orders as necessary to maintain smooth operations.
• Interact with guests, accommodating special requests and ensuring a superior dining experience.
• Ensure all kitchen operations comply with safety, sanitation, and health regulations.
• Oversee cafe operations including coffee bar across multiple locations in Bergen County, Northern NJ, and Connecticut.

Benefits

• Competitive salary, 401K, and performance-based incentives.
• Comprehensive benefits package including health, dental, and vision insurance.
• Paid time off and holiday pay.
• Opportunity to work in a dynamic and luxurious hospitality environment.
• Work-life balance with weekday hours.