Executive Chef in Berkeley Heights, New Jersey at Rosa Azul

A new chapter in Mexican-inspired dining is coming to The Park.

Rosa Azul Mexidiner brings together Mexico's rich culinary traditions, the creativity of American cuisine, and the nostalgic charm of a neighborhood diner. From handmade tortillas to thoughtfully reimagined classics, every dish celebrates familiar flavors with a fresh perspective. As the newest addition to Table & Banter Hospitality, Rosa Azul is poised to become a distinctive dining destination where culinary craftsmanship, genuine hospitality, and community come together.

We are seeking an accomplished Executive Chef to bring Rosa Azul's culinary vision to life and lead the opening of this exciting new concept. This is an opportunity to shape more than a menu. From establishing the kitchen's culinary standards to building and inspiring a talented team, the Executive Chef will set the foundation for Rosa Azul's success. We envision a hands-on culinary leader with a deep appreciation for Mexican cuisine, a passion for scratch-made cooking, and the expertise to balance culinary creativity with operational excellence and financial responsibility.

Your Role as a Culinary Leader

• Lead the culinary vision and direction of Rosa Azul, bringing its distinctive Mexidiner concept to life through authentic Mexican flavors, scratch-made cooking, and thoughtful culinary innovation.
• Own kitchen financial performance, including food costs, labor budgets, recipe costing, inventory management, waste reduction, and overall profitability.
• Play a pivotal role in the successful opening of Rosa Azul, overseeing kitchen readiness, menu development, staffing, training, and the establishment of operational standards.
• Partner closely with the General Manager to align culinary execution, service standards, guest satisfaction, and overall restaurant performance.
• Direct all back-of-house operations, ensuring exceptional food quality, freshness, consistency, presentation, and service execution in a high-volume dining environment.
• Build, inspire, and retain a high-performing culinary team, fostering a culture of professionalism, collaboration, accountability, and pride in craftsmanship.
• Lead recruitment, training, coaching, and development for culinary management and hourly team members, setting clear expectations and opportunities for professional growth.
• Collaborate with hospitality leadership on menu development, seasonal offerings, recipe refinement, and culinary innovation while maintaining Rosa Azul's distinctive identity.
• Establish and maintain standardized recipes, preparation techniques, production systems, kitchen procedures, and operating standards that support consistency across every service.
• Oversee kitchen scheduling, staffing levels, purchasing, receiving, preparation systems, and production pars to maintain efficient daily operations.
• Coordinate culinary operations between Rosa Azul and the Taqueria, ensuring consistency and efficiency where kitchen operations and resources are shared.
• Maintain a visible, hands-on leadership presence, particularly during peak service periods, ensuring effective communication, efficient ticket times, and consistent execution.
• Build productive vendor relationships, uphold ingredient sourcing and quality standards, and identify opportunities to strengthen operational performance.
• Maintain rigorous food safety, sanitation, cleanliness, and kitchen organization standards in compliance with applicable health regulations.
• Balance culinary creativity with operational discipline, sound financial judgment, and a commitment to building a successful, sustainable restaurant operation.

The Leader We're Looking For

• A minimum of 5 years of culinary management experience as an Executive Chef or in a comparable senior culinary leadership role.
• Previous experience opening a restaurant or launching a new culinary concept is strongly preferred.
• Proven experience in high-volume, full-service restaurants, including upscale casual dining, with a strong emphasis on scratch-made cuisine.
• A strong understanding of Mexican and Tex-Mex culinary traditions, including regional ingredients, traditional cooking techniques, sauces, salsas, and contemporary culinary influences.
• Demonstrated success leading all aspects of back-of-house operations, from culinary execution and production planning to staffing, service standards, and overall kitchen performance.
• Strong financial acumen, with hands-on experience managing food costs, labor budgets, recipe costing, purchasing, inventory, and profitability.
• A proven ability to recruit, develop, and retain talented culinary professionals while fostering a positive, respectful, and accountable kitchen culture.
• Experience establishing kitchen procedures, standardized recipes, production systems, and operational practices that support quality, consistency, and efficiency.
• Exceptional organizational, communication, and problem-solving skills, with the confidence to make sound decisions in a fast-paced hospitality environment.
• A collaborative leadership style and the ability to work effectively with General Managers and hospitality leadership across multiple concepts.
• A hands-on approach to leadership, with a genuine appreciation for culinary craftsmanship, hospitality, and developing others.
• Availability to work evenings, weekends, and holidays based on business needs.

Benefits

• Choice of Company-subsidized medical plan options, dental, and vision
• Generous employer pension contribution
• Paid time off program and paid holidays
• Employee dining and hospitality perks across The Park
• Career growth opportunities within a dynamic and evolving organization

A restaurant's identity is shaped long before its first guest arrives. It begins with a culinary point of view, a commitment to craft, and a team brought together by a shared sense of purpose. At Rosa Azul, the Executive Chef will have the rare opportunity to define that identity from the beginning. Rooted in the traditions of Mexican cooking and inspired by the possibilities of a modern Mexidiner, this is a chance to create a distinctive culinary program, cultivate a talented team, and establish a restaurant that becomes part of the neighborhood's fabric.

As Table & Banter Hospitality continues to grow, we are looking for a culinary leader whose ambition extends beyond opening night—someone who understands that a restaurant's lasting reputation is earned through the care, consistency, and character behind every plate.