Chef de Cuisine

Job Title: Chef de Cuisine

Location:Upper Montclair NJ

Employment Type:Full-Time

Reports To:Owner / Executive Chef

About Mercado

We are afast casual new American restaurantredefining dining with chef-drivenbreakfasts sandwiches salads and grain bowlscrafted from fresh high-quality ingredients and served with refined simplicity. Our next exciting chapter includes theexpansion of our Mercado space featuring anew dining room conceptinspired by thevibrant flavors and traditions of Iberian cuisinedrawing from the culinary heritage ofPortugal and Spain.

Were seeking aChef de Cuisinewho thrives at the intersection of creativity leadership and operational excellencesomeone ready to shape the future of our growing brand and bring a distinctive Iberian flair to our evolving menu.

Position Overview

TheChef de Cuisinewill lead all culinary operations for the restaurant with a primary focus onmenu development kitchen leadership and operational consistencyacross our current and upcoming extended location.

In addition this role will play akey leadership role in the opening of our new Mercado dining room overseeing kitchen setup staff training menu execution and the creation of adistinct Iberian-inspired menucelebrating the coastal and rustic flavors of Spain and Portugal.

Key Responsibilities:

Culinary Leadership & Execution

• Lead and inspire the culinary team to execute consistent high-quality dishes across all service periods.
• Oversee daily prep line operations and service flow to ensure efficient and elevated guest experiences.
• Set and uphold standards for flavor presentation and portion control in both the fast casual and Mercados dining concepts.

New Concept Development (Mercado Expansion)

• Collaborate with ownership and design teams tolaunch the new Mercado dining room from kitchen layout and equipment selection to menu rollout.
• Develop and execute amenu highlighting Iberian influenceswith emphasis on Portuguese and Spanish ingredients techniques and regional inspiration.
• Curate seasonal specials and culinary events that reflect the Iberian spirit and align with brand identity.

Menu Innovation & Brand Evolution

• Evolve the core breakfast sandwich and grain bowl menus to keep offerings fresh creative and brand-consistent.
• Balance culinary artistry with cost management and operational feasibility.
• Stay ahead of culinary trends and emerging regional and seasonal products especially those tied to Mediterranean and Iberian traditions.

Operations & Management

• Oversee kitchen organization scheduling inventory and procurement.
• Develop and maintain vendor relationships with an eye for premium authentic ingredients.
• Ensure compliance with all food safety health and sanitation regulations.
• Mentor and develop a strong kitchen team that reflects professionalism pride and a shared culinary vision.

Financial Performance

• Manage food and labor costs in alignment with budget goals.
• Implement systems for efficiency waste reduction and consistent profitability.
• Contribute to financial planning forecasting and P&L management.

Qualifications

• 5 years of progressive culinary experience with at least 2 years in a leadership position (Sous Chef Executive Sous or Chef de Cuisine).
• Strong background in breakfast/brunch and fast casual operations; fine dining or Iberian cuisine experience highly preferred.
• Demonstrated success inrestaurant openings or new concept development.
• Strong leadership organization and communication skills.
• Passion for Iberian flavors seasonal cooking and culinary storytelling.
• ServSafe or equivalent certification required.

Compensation & Benefits

• Competitive salary (commensurate with experience)
• Performance-based bonus potential
• Paid time off
• Health and wellness benefits
• Opportunities for growth and creative input across new concepts

How to Apply

Apply online or send yourresume brief cover letter andsample menu ideas or portfolio(if available) to

Join us as we expand into a bold new chapter atMercadowhere Iberian inspiration meets modern ingredient-driven cuisine.