What are the responsibilities and job description for the Head Chef position at Hills of Herat - Basking Ridge, NJ?
Position: Head Chef – Hills of Herat, Basking Ridge, NJ
Compensation: $65,000 – $85,000 base salary, depending on experience performance bonuses
Type: Full-Time
About Us
At Hills of Herat, hospitality is more than service, it’s the feeling we create. We believe in warmth, respect, and genuine connection with every guest and teammate. Our culture is built on professionalism, consistency, and pridein what we do. We value people with integrity, maturity, and a true passion for hospitality. We strive for individuals who elevate the room simply by caring.
We work as a team.
We hold each other accountable.
We operate with kindness, calmness, and excellence.
Every person who joins our staff shapes the guest experience and we aim to create an environment where team members feel supported, valued, and motivated to grow with us long-term.
Position Overview
We are seeking an experienced, hands-on Head Chef who can lead and inspire our kitchen team. This individual will oversee daily back-of-house operations, elevate our culinary execution, refine presentation standards, and collaborate with management on menu development, inventory, and cost control. As we continue to grow, this role will be pivotal in shaping the culinary identity of Hills of Herat.
Responsibilities
Leadership & Operations
- Lead, train, and motivate kitchen staff; foster a positive, accountable work environment
- Maintain high standards of quality, consistency, sanitation, and kitchen efficiency
- Oversee BOH scheduling, station workflow, and staff performance
Culinary Execution
- Master plating, presentation, and recipe execution; refine standards across all dishes
- Ensure prep and service meet timing, quality, and portioning expectations
- Uphold standards in Afghan, South Asian, Middle Eastern, and fusion-inspired cuisine
Menu Development & Innovation
- Create seasonal menus, prix fixe menus, weekly specials, and catering offerings
- Revamp and evolve existing menu items while preserving brand authenticity
- Collaborate with ownership and management to shape long-term culinary direction
Costing & Inventory
- Work closely with the Manager on food inventory, pricing, vendor relations, and waste reduction
- Develop and maintain recipe costing sheets and ensure food cost targets are met
- Assist in controlling labor and operational costs for optimal profitability
Qualifications
- 5 years of culinary leadership experience (Sous Chef or Head Chef level)
- Proven ability to lead a kitchen team with professionalism and composure
- Strong background in menu creation, costing, plating, and recipe development
- Ability to work evenings, weekends, and holidays as needed
- ServSafe certification preferred
Compensation & Benefits
- Salary: $65,000 – $85,000 based on experience
- Potential performance-based bonuses
- Opportunity to grow with a developing, hospitality-focused brand
- Eligibility for benefits (health, dental, vision) for full-time team members
Pay: $65,000.00 - $85,000.00 per year
Work Location: In person
Salary : $65,000 - $85,000