Chef de Cuisine

Candidate will be responsible for all of the executive chef's responsibilities in his / her absence including but not imited to assisting in proper training and overseeing of line cooks and dishwashers, communicating with executive chef in his / her absence, preparation or delegation of family meal.

Candidate must have:

A strong work ethic • positive attitude • a minimum of 2 years experience as sous chef, chef de cuisine or executive chef • a culinary degree • experience within a restaurant group a plus • be well informed with Microsoft Office and Aloha POS •

Candidate must have the following skills:

Brunch • breads • pastas • wood fired pizzas • desserts • butchering meats & fish • managerial • organizational • leadership • time-management • interpersonal communication (both written & verbal)

Candidate must have the ability to:

Work all stations (sauté, grill and pantry), help manage budgets, food & labor costs and inventories. multi-task • prioritize • organize • inspire and manage strong teams • follow expectations and guidelines set by Wood Stack

Salary & benefits based on experience and references.

You may apply:
- in person by coming in during our normal hours and filling out an application
- by emailing your resume in the body of your email to our contact email address
- no phone calls please


Wood Stack Pizza Kitchen

29 Route 46 East
Pine Brook, NJ 07058

973-227-3007
Mon Closed
Tues - Thu: 11:30 am - 10:00 pm
Fri: 11:30 am - 11:00 pm
Sat: 11:00 am - 11:00 pm
Sun: 10:00 am - 9:00 pm


For press info, email moc.jnkcatsdoow@tcatnoc

For private events, email moc.jnkcatsdoow@tcatnoc

Make Reservations


Hosted by Owner/Brewer, Brian Kulbacki
$49 / PERSON ( + tax & gratuity )

APPETIZER: BBQ PORK BELLY SLIDERS - pineapple - jalapeno jam, watercress, pickled vegetables
KONSTANTINE, KOLSCH

PIZZA: MAIALE - charcoal roasted, pasture raised prok, aged cheddar, fior di latte mozzarella, broccoli rabe, calabrian chilies
FOURTH OF JULY, IPA

PASTA: PORK SHIN RAGÙ - fresh, house made tagliatelle, mushrooms, tomato
NUGGY MONSTER, RYE SAISON

ENTREE: CHARCOAL ROASTED GREEN DUTCHESS PIG - potato leek gratin, spring succotash
RED HEADED STEP BREWER, AMBER ALE

DESSERT: CARAMEL CHOCOLATE TART - cherry compote, candied bacon, pork cracklings
PBARRELDACTYL, WHISKEY BARREL AGED BELGIAN TRIPEL

** We offer all NJCB members a 10% discount. If you choose the discounted NJCB Member payment option, you will be required to show a NJCB membership card for each discounted seat, at the door, the night of the event. Otherwise you will be charged the discounted amount ($8.25) at the door.
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Please note we will be CLOSED from Monday, July 3rd until Monday, July 10th in celebration of the Fourth of July. We will REOPEN TUESDAY, JULY 11th for regular business hours. We apologize in advance for any inconvenience this may cause.
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2 Margherita pizzas, any 2 beers. $25 all day long. It's that simple
TWO FOR TUESDAY

Chef de Cuisine

TUESDAY THRU FRIDAY - 3 to 6pm
FRIDAY & SATURDAY - 9 to 11pm
FOOD & DRINK SPECIALS
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