Position: Chef de Cuisine
Location: Spring House, 91 W Clinton Ave, Tenafly, NJ 07670
Reports to: Executive Chef / Restaurant Owner
Start date: As soon as available
About Spring House:
Spring House is an elevated, upscale dining destination housed in Tenafly’s historic Demarest–Lyle house. It offers a refined American and Italian-influenced menu built on seasonality, locally sourced ingredients, house-made pastas and wood-grilled meats.
Key Responsibilities:
- Oversee all kitchen operations including preparation, production, presentation and consistency of dishes in alignment with Spring House’s culinary vision.
- Lead and develop the kitchen team (line cooks, sous chefs, prep staff) — recruiting, training, scheduling, mentoring.
- Collaborate with the Executive Chef on menu development: seasonal menus, specials, sourcing partnerships.
- Maintain high standards of food quality, cost control, inventory management, sanitation and safety.
- Monitor kitchen performance KPI’s (food cost, waste, yields), adjust processes to optimize efficiency.
- Ensure consistency in plating, portioning, timing and service readiness to maintain guest experience standards.
- Participate in the overall restaurant operations when required (e.g., private events, off-site catering, special dinners).
- Uphold a positive, collaborative kitchen culture that supports the restaurant’s brand and staff retention.
Qualifications / Attributes:
- Proven experience of at least 5+ years as a chef in a fine dining restaurant
- Strong leadership and team-building skills; ability to manage and motivate kitchen staff under pressure.
- An understanding of ingredient sourcing, seasonal produce, butchery, pasta making and wood-grill technique
- Ability to design and execute menus that reflect refinement, creativity and consistency — while also being operationally sound
- Knowledge of food cost, inventory control, and yield management, kitchen workflow and sanitation standards.
- Strong organizational skills, calm under pressure, commitment to quality and detail.
- Excellent communication skills and collaboration with front-of-house, management and vendors.
- Culinary degree or equivalent is a plus; but demonstrated performance and leadership matter more.
- Passion for creating elevated dining experiences in a historic yet contemporary setting.
What We Offer:
- Leadership role in a dynamic high-end restaurant with an established brand and ambitious growth.
- Opportunity to influence culinary direction and build a high-performing kitchen team.
- Competitive salary, performance bonus structure tied to kitchen targets.
- Opportunity to work with premium, locally-sourced ingredients, house-made pastas and wood-grill techniques.
- Restaurant located in a prestigious suburban market, close to New York City, offering both lifestyle and professional opportunity.
- Supportive management committed to excellence in dining, service and workplace culture.
To Apply:
Please submit your resume, cover letter (including your culinary philosophy and menu development highlights) and references (minimum two) to:
Zvika Shachar <[email protected]> with subject line: “Chef de Cuisine Application – Spring House.” Include links to portfolio, menus you’ve developed, and any special recognitions or awards. Interviews to begin immediately.
