What are the responsibilities and job description for the Executive Chef position at Landmark Hospitality?
Executive Chef: By Landmark
Location: New Jersey
Position: Executive Chef
Who We Are
At By Landmark, we are more than a collection of restaurants, venues, and hotels, we are memory makers. Our culinary teams sit at the center of that mission, delivering experiences rooted in hospitality, creativity, and consistency across every concept.
We believe professionalism is the first ingredient. We operate with intention, discipline, and a commitment to excellence, while still leaving room for individuality, inspiration, and the craft that defines great chefs.
The Role
The Executive Chef is the culinary leader of the property, responsible for driving performance, developing teams, and executing a consistent, high-quality product aligned with the By Landmark brand.
This is a hands-on leadership role that balances culinary vision with operational discipline.
Key Responsibilities
Culinary Leadership & Execution
- Own the day-to-day kitchen operations, ensuring consistency, quality, and execution across all service periods
- Uphold the culinary identity of the concept while maintaining brand standards
- Lead menu execution including seasonal changes, specials, holidays and featured events
- Ensure all recipes, yields, and costing are properly maintained in Craftable
Financial & Operational Performance
- Manage and be accountable for prime cost (COGS labor) performance
- Drive purchasing discipline, inventory control, and waste reduction
- Align production with forecasting tools and business demand
- Ensure all menu items and specials are properly tracked in Toast for menu mix and profitability
Team Development & Culture
- Lead, coach, and develop kitchen teams
- Foster a culture of accountability, professionalism, and growth
- Own hiring, onboarding, training, and performance management
- Reinforce daily communication standards including pre-shift meetings and tastings
Standards, Systems & Compliance
- Maintain best-in-class food safety and sanitation standards (ServSafe)
- Ensure alignment with company systems, SOPs, and culinary programs
- Partner with leadership on facilities, equipment, and operational improvements
- Execute company initiatives such as seasonal rollouts, training programs, and culinary campaigns
What We’re Looking For
- Proven Executive Chef experience in high-volume, multi-revenue stream environments (restaurant, events, or hotel)
- Strong financial acumen with a deep understanding of cost control and P&L ownership
- A balance of creativity and discipline you can build systems without losing soul
- A leader who develops people, not just plates
- Highly organized, detail-oriented, and accountable
- Experience with systems such as Craftable (or similar) and Toast preferred
What We Value
- Hospitality First: We create experiences, not just meals
- Ownership Mentality: You run your kitchen like a business
- Team Before Self: Great chefs build great teams
- Consistency at Scale: Excellence, every plate, every time
- Continuous Improvement: Always evolving, never settling
Why Join By Landmark
- Growth across a dynamic portfolio of restaurants, venues, and hotels
- Opportunity to influence culinary direction and innovation
- Performance-driven culture with clear expectations and support
- A leadership team committed to development and long-term success
Apply
If you’re a disciplined operator, a passionate chef, and a leader who takes pride in building both teams and experiences we want to hear from you.
Salary : $85,000 - $95,000