Executive Chef

Executive Chef – Mezcal
Death of Hospitality Restaurant Group (DOH)
Old Bridge, NJ

POSITION SUMMARY
The Executive Chef of Mezcal is the senior culinary leader responsible for the complete performance of Mezcal’s kitchen operation. This role owns food quality, consistency, cost control, labor management, inventory integrity, training systems, and culture.

The Executive Chef partners with Ownership, VP, and the General Manager to ensure Mezcal operates as a best-in-class flagship restaurant within Death of Hospitality—setting the standard for systems, execution, and leadership.

This position balances modern Mexican culinary creativity with corporate-level structure and financial discipline.

CORE RESPONSIBILITIES

Culinary Leadership & Brand Execution

• Own Mezcal’s culinary identity as a modern Mexican steakhouse
• Maintain and evolve menus, features, and seasonal offerings
• Create and enforce standardized recipes, plating guides, and prep books
• Protect signature items and flavor profiles
• Lead tastings and menu rollouts

Kitchen Structure & Checklists

• Build and maintain opening, mid, and closing checklists
• Create prep lists, station guides, and cleaning schedules
• Ensure every station runs with clarity and consistency

Financial Performance & Cost Control

• Own Mezcal’s food cost targets
• Maintain accurate recipe costing and portion control
• Monitor theoretical vs. actual food cost
• Drive waste reduction and yield optimization
• Review P&L with leadership and create corrective action plans

Inventory & Ordering

• Enforce weekly full inventory and daily critical item counts
• Establish par levels and ordering guides
• Validate receiving procedures and invoice accuracy
• Track price changes and vendor variances

Loss & Theft Prevention

• Control access to storage areas
• Implement blind counts and management verification
• Match invoices to product received
• Investigate and resolve discrepancies
• Train leaders on accountability and prevention

Labor Strategy & Scheduling

• Build station-based labor models
• Set and manage labor percentage targets
• Approve schedules and staffing plans
• Optimize productivity without sacrificing execution

Training & Development

• Create structured onboarding for all BOH roles
• Build station certification programs
• Cross-train cooks across stations
• Develop Sous Chefs and CDC for future growth

Coaching & Culture

• Lead by example with calm, professional energy
• Set clear expectations and hold consistent accountability
• Conduct regular performance check-ins
• Build a culture of pride, urgency, and ownership

Quality Control & Food Safety

• Conduct daily line checks and tastings
• Enforce sanitation and food safety standards
• Maintain constant health-department readiness

Systems & Reporting

• Provide weekly reporting on food cost, labor, inventory variance, and training
• Maintain organized digital documentation

SUCCESS METRICS

• Food cost within target range
• Labor within target range
• Minimal inventory variance
• Passing health inspections with strong scores
• Consistent execution of Mezcal signature dishes
• Reduced BOH turnover
• Strong internal promotions

IDEAL CANDIDATE PROFILE

• 5–10 years senior culinary leadership experience
• High-volume, scratch kitchen background
• Strong understanding of modern Mexican cuisine and steakhouse execution
• Financially literate and systems-driven
• Proven people developer

LEADERSHIP PHILOSOPHY
Mezcal’s kitchen runs on standards, structure, and accountability—not chaos. The Executive Chef must build an environment where excellence is repeatable every shift, every station, every day.