Executive Chef

Landmark Hospitality•Plainfield, NJ

12d

About The Position

Executive Chef: By Landmark Location: New Jersey Position: Executive Chef Who We Are At By Landmark, we are more than a collection of restaurants, venues, and hotels, we are memory makers. Our culinary teams sit at the center of that mission, delivering experiences rooted in hospitality, creativity, and consistency across every concept. We believe professionalism is the first ingredient. We operate with intention, discipline, and a commitment to excellence, while still leaving room for individuality, inspiration, and the craft that defines great chefs. The Role The Executive Chef is the culinary leader of the property, responsible for driving performance, developing teams, and executing a consistent, high-quality product aligned with the By Landmark brand. This is a hands-on leadership role that balances culinary vision with operational discipline.

Requirements

Proven Executive Chef experience in high-volume, multi-revenue stream environments (restaurant, events, or hotel)
Strong financial acumen with a deep understanding of cost control and P&L ownership
A balance of creativity and discipline you can build systems without losing soul
A leader who develops people, not just plates
Highly organized, detail-oriented, and accountable

Nice To Haves

Experience with systems such as Craftable (or similar) and Toast preferred

Responsibilities

Own the day-to-day kitchen operations, ensuring consistency, quality, and execution across all service periods
Uphold the culinary identity of the concept while maintaining brand standards
Lead menu execution including seasonal changes, specials, holidays and featured events
Ensure all recipes, yields, and costing are properly maintained in Craftable
Manage and be accountable for prime cost (COGS + labor) performance
Drive purchasing discipline, inventory control, and waste reduction
Align production with forecasting tools and business demand
Ensure all menu items and specials are properly tracked in Toast for menu mix and profitability
Lead, coach, and develop kitchen teams
Foster a culture of accountability, professionalism, and growth
Own hiring, onboarding, training, and performance management
Reinforce daily communication standards including pre-shift meetings and tastings
Maintain best-in-class food safety and sanitation standards (ServSafe)
Ensure alignment with company systems, SOPs, and culinary programs
Partner with leadership on facilities, equipment, and operational improvements
Execute company initiatives such as seasonal rollouts, training programs, and culinary campaigns