Head Chef / Culinary Operations Manager

Head Chef / Culinary Operations Manager Moodfood Fort Lee, NJ Job Details Full-time From $67,600 a year 1 hour ago Benefits Food provided Qualifications Cost management Pricing Operations management Cost control Profit & Loss statement Waste management Profit and loss analysis Full Job Description Head Chef / Culinary Operations Manager About the Role We are looking for a dynamic, highly organized, and hands-on Head Chef to lead the Back of House (BOH) operations for our three unique restaurant concepts. This is a multi-unit leadership role that requires a balance of culinary creativity and sharp administrative oversight. You will be responsible for maintaining the high standards of our current brands while driving the culinary evolution of our newest venture. Our Concepts www.hangryfolks.life

Mood Food:

A health-focused, salad and grain-bowl-forward concept www.moodfood.life Mood '

Wiches:

A boutique, artisanal sandwich shoppe. www.moodwiches.life

Kyopo:

Our newest concept featuring American-Korean comfort food. www.kyopo.life www. theeasternkitchen.com

Key Responsibilities Operational Oversight:

Your primary responsibility will be at Mood Food and this is a

HANDS ON

position! Managing inventory across all three locations to ensure freshness and stock accuracy together with Managers at each location. Implement rigorous waste management protocols to maximize efficiency. Direct cost control initiatives and oversee strategic menu pricing to meet target margins. Develop and implement Standard Operating Procedures (SOPs) to ensure consistency across all brands.

Staff Scheduling Culinary Leadership:

Lead menu development and create seasonal specials for three distinct cuisines. Train BOH staff on execution, presentation, and food safety.

Hands-on Leadership:

Act as a "player-coach" by filling in as a line cook when required to ensure smooth service during peak times or staffing gaps. Excellent communication skills with the ability to motivate staff and collaborate effectively across departments.

Qualifications Experience:

Proven track record as a Head Chef, Executive Chef, or Kitchen Manager, preferably with multi-unit experience.

Technical Skills:

Deep understanding of food costing, P&L management, and inventory software.

Pay:

From $67,600.00 per year

Benefits:

Food provided

Work Location:

In person