Find & Apply For Chef Jobs in Point Pleasant Beach, New Jersey

We are seeking an experienced, creative, and highly organized Executive Chef to lead the culinary program for our upscale wedding and special events venue. This role is ideal for a polished culinary professional who thrives in a fast-paced, high-volume event environment and takes pride in delivering exceptional food, elegant presentation, and flawless guest experiences. The Executive Chef will oversee all kitchen operations, including menu development, banquet production, purchasing, staffing, food cost control, and execution for weddings, private celebrations, corporate events, tastings, and VIP functions. Responsibilities

• Lead all culinary operations for weddings, banquets, tastings, cocktail hours, plated dinners, stations, buffets, and private events.
• Create and refine seasonal, upscale menus that reflect current culinary trends, guest preferences, dietary needs, and venue standards.
• Execute high-quality food production for events ranging from intimate gatherings to large-scale weddings while maintaining consistency, timing, and presentation.
• Partner with event managers, sales teams, and clients to support menu customization, tastings, special requests, and dietary accommodations.
• Hire, train, schedule, supervise, and mentor sous chefs, line cooks, prep cooks, dish staff, and event kitchen personnel.
• Manage food ordering, inventory, vendor relationships, production sheets, recipe standards, portion control, and food/labor cost goals.
• Maintain exceptional sanitation, organization, food safety, and cleanliness standards in accordance with health department regulations.
• Ensure every plate, station, and display meets the elevated presentation standards expected of a luxury wedding venue. Qualifications
• 5+ years of culinary leadership experience, preferably in weddings, banquets, catering, hotels, private clubs, fine dining, or high-end event venues.
• Proven ability to execute high-volume events with excellent timing, consistency, organization, and attention to detail.
• Strong menu development, recipe costing, purchasing, inventory, and food cost management skills.
• Excellent leadership, communication, training, and team-building abilities.
• Working knowledge of food safety standards; ServSafe certification preferred.
• Flexible schedule required, including evenings, weekends, holidays, and peak wedding season availability. Compensation & Benefits
• Competitive salary based on experience.
• Opportunities for performance-based growth and leadership development.

Pay:

$80,000.00 - $100,000.00 per year

Benefits:

Health insurance Paid time off Retirement plan

Work Location:

In person