Executive Chef Nexus in Middlesex County (NJ)

EXECUTIVE CHEF - Nexus in Middlesex County (NJ)

MCP SFM LLC

LOCATION: Edison NJ

DEPARTMENT: FOOD & BEVERAGE

REPORTS TO: FOOD & BEVERAGE DIRECTOR

STATUS: FULL-TIME (EXEMPT)

ABOUT THE COMPANY:

Nexus in Middlesex County (NJ) is a premier sport recreation and entertainment destination focused on improving the health and economic vitality of Edison NJ. You will be joining a championship level team focused on fun fulfillment and service built to enrich the community as well as your career and personal growth.

Nexus in Middlesex County (NJ) is a managed facility by Sports Facilities Management LLC a Sports Facilities Companies (SFC) company. SFC is the nations leading resource for managing and developing sports recreation wellness and events facilities. We provide a highly collaborative and supportive culture that raises our team members to new levels of career growth. Together we will carve a path in a hyper-growing industry where you will enjoy the journey and learn from the industrys best while having some fun.

SFC has been awarded national recognition as a Top Workplace and is considered a workplace of choice. Our mission-focused company is highly entrepreneurial team-oriented with a culture centered on collaboration accountability excellence and service. We are growing rapidly and looking for high performers at every level to grow with us.

POSITION SUMMARY:

The Executive Chef is the senior culinary leader responsible for all back-of-house food operations across the recreation centers multi-outlet footprint-anchored by a full-service restaurant-along with quick-service/concessions grab-and-go café catering and special events. This role sets the culinary vision builds and develops a high-performance kitchen team ensures consistently exceptional guest experience and delivers business results through menu engineering cost controls food safety and cross-functional partnership with Front-of-House Events and Venue Operations.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Lead menu development tasting and iteration cycles and seasonal rotations; ensure dishes are costed scalable and aligned with guest insights and profitability goals
• Uphold best-in-market quality for flavor presentation and consistency across all outlets (restaurant concessions/QSR café catering special events)
• Establish and enforce recipe standards portioning guides prep lists and expo protocols; ensure accurate recipe documentation and training compliance
• Recruit train and mentor Sous Chefs BOH Supervisors Cooks Prep Pastry (if applicable) and Utility/Dish teams
• Own culinary P&L levers: food cost labor cost waste and controllables; meet or exceed targets through disciplined inventory purchasing and production planning
• Maintain procurement standards: negotiate with purveyors source high-quality local/seasonal products and ensure on-time in-spec deliveries
• Oversee inventory controls (par levels cycle counts) invoice accuracy transfers and waste tracking; drive accurate weekly/monthly closes with Finance
• Ensure kitchen equipment is maintained calibrated and safe; coordinate preventive maintenance and repairs
• Ensure compliance with Health Code and state requirements; uphold policies to achieve and maintain an A grade
• Implement and audit HACCP-based procedures allergen management labeling cooling logs and sanitation checklists; conduct mock inspections and corrective actions
• Enforce OSHA-compliant practices knife/hood/grease management and safe chemical handling
• Provide clear shift briefings prep priorities and expo leadership; communicate proactively across departments to ensure a seamless guest experience.
• Report weekly on KPIs wins risks and action plans; contribute to annual planning and budgeting
• Performs other related duties as assigned by management

MINIMUM QUALIFICATIONS:

• 7 years progressive BOH leadership with 3 years as Executive Chef or Chef de Cuisine in an elevated chef-driven scratch kitchen preferred
• Demonstrated success overseeing multi-outlet or high-volume operations (restaurant catering/events; QSR/concessions a plus)
• Expert-level culinary fundamentals menu development and plating standards for elevated dining; strong knowledge of regional/seasonal sourcing
• Proven financial acumen: food/labor cost control menu engineering inventory systems and vendor negotiations
• Must be available on weekends holidays nights and days
• Must be able to work independently with minimal supervision
• Effective time management skills
• Prior experience/education in food industry scratch kitchens (pizza deli food hall)

WORKING CONDITIONS AND PHYSICAL EFFORT:

• Working environment is fast paced
• Must be able to lift and/or move up to 50 pounds infrequently
• Limited exposure to physical risk
• Limited physical effort required

Required Experience:

IC