Head Chef

Company Description The Inn on St. Louis is a historic restaurant, tavern, and gathering place located in the heart of Egg Harbor City, New Jersey. Built in 1898, the Inn has been thoughtfully restored to bring new life to one of the community’s most distinctive buildings. The restaurant blends great food, curated drinks, and warm hospitality with the character of a space that has welcomed generations of South Jersey guests. Drawing inspiration from the Inn’s history and the energy of the St. Louis French Quarter, the team creates a dining and entertainment experience that feels unique in the region. The Inn on St. Louis also hosts private events and community gatherings, serving as a memorable destination for both locals and visitors.Role Description The Head Chef is a full-time, on-site role based at The Inn on St. Louis in Egg Harbor City, NJ. This position leads all kitchen operations, including seasonal menu planning, recipe development, and execution of high-quality dishes that reflect the Inn’s concept and standards. Day-to-day responsibilities include supervising kitchen staff, coordinating food preparation and plating, managing inventory and ordering, and ensuring food safety and sanitation compliance. The Head Chef collaborates with ownership and front-of-house leadership to design seasonal menus, support special events and private functions, and maintain consistent service during busy periods. This role also involves training team members, controlling food costs, and contributing to a positive, professional, and welcoming work environment.Qualifications Strong culinary skills and experience in menu development, recipe creation, and execution of high-volume, high-quality service.Dedication to networking and community engagement in the local produce and vendor market.Proficiency in kitchen management, including staff scheduling, training, delegation, and performance oversight.Knowledge of food safety standards, sanitation practices, and regulatory compliance in a commercial kitchen.Ability to manage inventory, control food and labor costs, and coordinate with vendors for ordering and delivery.Experience designing menus and offerings for private events, banquets, and special functions.Excellent communication and collaboration skills when working with ownership, front-of-house leaders, and the wider team.Demonstrated ability to work in a fast-paced environment, maintain composure under pressure, and uphold consistent quality.Previous experience as a Head Chef, Executive Chef, or comparable leadership role in a restaurant or hospitality setting.Culinary degree or formal culinary training is preferred; equivalent professional experience will be considered.Commitment to creating a welcoming, inclusive, and respectful environment for guests and team members.