Job Title

Executive Chef – MezcalDeath of Hospitality Restaurant Group (DOH)Old Bridge, NJ POSITION SUMMARYThe 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 PHILOSOPHYMezcal’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. Job Type: Full-time Benefits: 401(k) 401(k) matching Dental insurance Health insurance Paid time off Vision insurance Work Location: In person More detail about Death of Hospitality, please visit