Mediterranean Chef (Back-of-House Lead) (Ewing Township)
300 Main Blvd E.
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Employment Type: Full-Time (50–60 hours/week required to cover opens, closes, and some late-night shifts; includes evenings/weekends)
Compensation: Pay is determined based on prior job experience, qualifications, and certifications like ServSafe Manager or ACF.
Job Summary:
As the Lead Chef, you’ll spearhead kitchen operations at our fast-casual halal Mediterranean restaurant, crafting authentic Lebanese and Turkish-inspired dishes like shawarma, gyros, and platters. You’ll ensure high-quality, efficient service for 50–150 daily orders (including late-night demand) while upholding strict halal standards and mentoring a small team. We’re a welcoming, inclusive spot—we value a variety of backgrounds, perspectives, and skills. If you are excited about this role and believe you have the skills to thrive, we encourage you to apply.
Key Responsibilities:
• Lead daily prep, marination, cooking, and plating using equipment like vertical shawarma spit broilers, ranges, and fryers.
• Develop and refine recipes to maintain authentic flavors while optimizing for speed and consistency.
• Oversee halal compliance (Zabiha handling, segregation, logging) and food safety protocols.
• Train and supervise kitchen staff on techniques, portion control, and waste minimization.
• Manage inventory, order supplies, and collaborate on menu updates to meet customer demand.
• Ensure kitchen cleanliness and compliance with NJ health codes during shifts (including late closes).
Mandatory Qualifications & Experience:
• 2+ years in a professional kitchen, with hands-on experience in grilling, marinating, and assembling Mediterranean/Middle Eastern dishes.
• Basic knowledge of halal/Zabiha practices and food safety standards.
• Ability to lift 50 lbs, stand for long periods, and work in a fast-paced environment.
• Reliable transportation and availability for shift work (including late nights).
Preferred Qualifications & Experience:
• 3+ years as a lead cook or chef in a halal or Mediterranean restaurant.
• Experience scaling recipes for high-volume (100+ orders/day) and training entry-level staff.
• Bilingual in English/Spanish and/or Arabic to support diverse team communication.
Desired Education & Certifications:
• Culinary degree or certificate from accredited institutions like Mercer County Community College (MCCC), Institute of Culinary Education (ICE), or Culinary Institute of America (CIA); or equivalent vocational training.
• Mandatory: ServSafe Food Handler or Manager Certification (or willingness to obtain within 30 days).
• Preferred: ACF (American Culinary Federation) certification or halal food handling accreditation from organizations like IFANCA.
If interested please fill out the application and send your resume using the link below and I will get back to you. Thank You.