Executive Spain Jobs (NOW HIRING)

Executive Chef

NUMA Modern Mediterranean Kitchen & Bar
Shrewsbury, NJ

NUMA Modern Mediterranean Kitchen & Bar is seeking an experienced and driven Executive Chef to lead the culinary program for a new, elevated Mediterranean restaurant in Shrewsbury, New Jersey.

NUMA’s cuisine is inspired by the Mediterranean coast, drawing influence from Southern France, Italy, Spain, Greece, Turkey, and the Middle East. Our goal is to create a restaurant that feels warm, refined, energetic, and rooted in fresh ingredients, bold flavors, clean execution, and thoughtful hospitality.

The Executive Chef will be responsible for leading all kitchen operations, developing and maintaining menu standards, managing food quality, building and training the culinary team, and creating a culture of discipline, consistency, and creativity.

Responsibilities

Culinary Leadership

• Lead the development and execution of NUMA’s culinary program. 
• Maintain a high standard of food quality, presentation, consistency, and flavor. 
• Ensure all dishes reflect the restaurant’s Mediterranean identity and overall brand vision. 
• Collaborate with ownership and leadership on seasonal menu development, specials, events, and culinary direction. 
• Create and refine recipes, plating guides, prep systems, and kitchen standards. 

Kitchen Operations

• Oversee all back-of-house operations, including prep, line execution, ordering, inventory, scheduling, cleanliness, and organization. 
• Build systems that allow the kitchen to operate efficiently during lunch, dinner, private events, and high-volume service. 
• Maintain strong food cost controls through purchasing discipline, portion control, waste tracking, and inventory management. 
• Ensure compliance with health, safety, sanitation, and food handling standards. 
• Work closely with management to align kitchen operations with service expectations and guest experience. 

Team Building & Training

• Recruit, train, lead, and develop the culinary team. 
• Set clear expectations for sous chefs, line cooks, prep cooks, dishwashers, and support staff. 
• Create a professional kitchen culture built on accountability, respect, urgency, and pride. 
• Coach team members on technique, timing, cleanliness, communication, and consistency. 
• Hold the team accountable while maintaining a positive and productive work environment. 

Financial & Administrative

• Manage food cost, labor cost, purchasing, vendor relationships, and inventory systems. 
• Participate in menu pricing, recipe costing, and profitability analysis. 
• Maintain accurate ordering, receiving, waste logs, prep sheets, and production systems. 
• Help establish opening systems, kitchen manuals, training materials, and standard operating procedures. 

Qualifications

• Minimum 5 to 7 years of progressive culinary leadership experience, with at least 2 years in an Executive Chef, Chef de Cuisine, or senior Sous Chef role. 
• Strong background in Mediterranean, European, Middle Eastern, or ingredient-driven cuisine preferred. 
• Experience opening a restaurant or leading a high-volume kitchen is strongly preferred. 
• Strong understanding of food cost, labor management, inventory, purchasing, and vendor management. 
• Ability to lead, train, and motivate a diverse culinary team. 
• Strong organizational skills and attention to detail. 
• Calm, decisive leadership style under pressure. 
• Passion for hospitality, seasonal ingredients, and building something from the ground up. 
• Must be hands-on, service-focused, and willing to lead from the front. 

Ideal Candidate

The ideal candidate is creative but disciplined. They understand that great restaurants are built on consistency, systems, and leadership, not just good ideas.

They should be comfortable developing exciting Mediterranean-inspired food while also managing the day-to-day realities of labor, food cost, prep, service, team culture, and guest expectations.

This role is best suited for someone who wants ownership over a culinary program and is excited by the opportunity to help shape a new restaurant from the opening phase onward.

Compensation

Competitive salary based on experience, with potential for performance-based incentives.

Schedule

Full-time position. Evening, weekend, and holiday availability required.

To Apply

Please submit your resume, relevant culinary experience, and a brief note about your background and approach to kitchen leadership.