Culinary Development Chef at De Novo HRConsulting & Business Advisory

Our client in Cape May, New Jersey, is looking for a Culinary Development Chef to join their team. If you’re passionate about creating standout menus and bringing fresh ideas to multiple dining concepts, this role could be a perfect fit. As the Head Chef, you’ll oversee day-to-day kitchen operations, maintain high standards for food quality and safety, and help cultivate a strong, team-driven culture. You’ll also lead the charge in developing, testing, and rolling out new menu items that reflect the unique character of each establishment.

This position offers flexibility and can be structured as full-time, part-time, or consultant work.

Essential Responsibilities:

1. Develop unique and cuisine-appropriate menus based upon the establishment’s culture.
2. Responsible for catering menu and oversight of menu for events
3. Research menu items to set prices
4. Develop and identify different recipes that are consistent with the establishment’s theme.
5. Maintain the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
6. Train Kitchen Managers and staff on preparation of dishes, creation, plating and delivery
7. Identify and introduce new culinary techniques
8. Train kitchen staff on new recipes and presentation
9. Coordinate with Kitchen Manager and Inventory Specialist to source ingredients
10. Stay current on developing trends in the restaurant industry
11. Other duties and responsibilities consistent with operational goals as needed.

Highly Qualified Candidates Will Possess:

• Proven experience as a Head Chef or in a similar role within the food industry.
• Strong background in fine dining experience, catering, or restaurant management.
• Excellent leadership skills with the ability to manage a diverse team effectively while building employee/customer relationships with strong communication skills.
• Demonstrated expertise in menu planning, food production, and kitchen management.
• Knowledge of inventory management practices and cost control measures.
• Strong culinary skills with an emphasis on cooking techniques and food preparation methods.
• Familiarity with food service management principles and hospitality best practices.
• Experience in supervising staff within a fast-paced kitchen environment with competing priorities.
• Understanding of food safety regulations and best practices in food handling.
• Previous experience in banquet services is a plus.
• Ability to manage budgets without compromising quality while controlling costs