Assistant Executive Chef in New Jersey

About the Role

The Assistant Executive Chef is responsible for all aspects of the culinary program, both current & existing venues, but also future development projects.

Position Responsibilities

• Be recognized as a culinary subject matter expert with an insatiable appetite for culinary innovation and menu development, always staying ahead of culinary trends.
• Exercise an entrepreneurial spirit, presenting to the Vice President of Food & Beverage strategies & opportunities for development of the culinary program. This will include adoption of technology in the culinary space, new dining concepts, purchasing efficiencies, amongst other items.
• Assists with proforma creation for future concepts.
• Work directly with Executive Chef and culinary team to create marketing & promotion opportunities to build branding opportunities for the culinary program.
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