Executive Chef

Company Overview

LaNoma Italian Steakhouse brings the spirit of Italy to Fort Lee through refined cuisine, genuine hospitality, and a warm, upscale dining experience. It offers a distinctive dining experience that combines the soul of Italian cuisine with the timeless appeal of an American Steakhouse. Conveniently located just over the George Washington Bridge from Manhattan, LaNoma is a destination for family celebrations, intimate dinners, business gatherings, and memorable evenings out.

Our menu features a curated selection of authentic yet contemporary Italian dishes, prepared with the finest ingredients and rooted in traditions passed down through generations. From artisan pizzas and house-made pastas to pristine seafood and hand-selected premium meats, each plate is designed to honor Italy’s culinary legacy while offering a fresh and modern perspective. All steaks are prepared over a charcoal grill for maximum flavor, delivering a rich, distinctive character that defines the LaNoma experience.

Position Overview
Executive Chef

The Executive Chef will define and execute a world-class dining experience, bringing creativity, precision, and leadership to modern Italian cuisine with a seasonally driven menu. Working in close partnership with the Director of Operations, this role will lead a high-performing kitchen and ensure the restaurant consistently delivers excellence in quality, consistency, execution, and profitability.

Key Responsibilities

• Create and execute seasonal menus that reflect the restaurant’s vision, align with guest preferences, and balance Italian tradition with modern innovation.
• Uphold the highest standards of culinary excellence across all menu items, including taste, consistency, quality, and presentation.
• Direct the sourcing, ordering, and receiving of premium ingredients to ensure exceptional product quality.
• Develop, refine, and standardize recipes, techniques, and preparation methods, while ensuring the Recipe Index remains accurate and up to date.
• Oversee kitchen inventory, purchasing, and equipment management while maintaining exceptional standards of cleanliness, organization, and operational readiness.
• Lead, structure, and mentor the kitchen team by clearly defining responsibilities, maintaining accountability at every level, and developing staff through hands-on coaching, active leadership, and a culture of excellence.
• Partner with restaurant leadership to support financial goals, operational efficiency, and an exceptional guest experience.

Qualifications

• Proven leadership success in Michelin-starred or other luxury fine dining kitchens, with familiarity with Michelin and Forbes service and quality standards.
• At least five (5) years of culinary leadership experience managing high-volume, fast-paced kitchen operations; Mediterranean cuisine experience is strongly preferred.
• Exceptional command of Italian culinary techniques, paired with a creative, precise, and innovative culinary vision.
• Strong operational expertise in kitchen management, cost control, and excellence in high-volume execution.
• Uncompromising commitment to quality, discipline, and hospitality.
• Thorough knowledge of food safety, sanitation, and regulatory compliance, with the ability to implement and consistently maintain rigorous standards.
• Demonstrated success in menu costing, budgeting, inventory management, and food cost control to support financial performance.
• Culinary degree or equivalent professional training strongly preferred.
• Effective and confident communicator with a collaborative, team-focused leadership approach.