Executive Chef needed for large full service central New Jersey hotel. In this role you will responsible for the complete management of the kitchen servicing a 3 meal in-hotel restaurant and a lounge. In addition there is a large and diverse banquet area so experience in hotel catering functions is a plus. The parent company is a small owner/manager with a local portfolio. In this key position, you will report to the Food and Beverage Director and be responsible for further building out a team as business is rebounding in the area. An experienced Sous Chef from a full service hotel would be considered. Please see a complete listing of job duties, salary etc. This client is currently recruiting and the position is available immediately. Please send your resume in confidence to Qualified candidates will be immediately called and we will assist with setting up all in person meetings. See below
Culinary Expertise
Formal Education: Degree or certification from a recognized culinary school.
Experience: At least 3 - 5 years of experience in high-end hotel or conference center kitchens, with 2-3 years in a leadership or executive role.
Creativity: Strong ability to design innovative menus that cater to both restaurant guests and large conference or event groups.
Cuisine Knowledge: Broad understanding of international cuisines and current culinary trends.
Financial Acumen
Food Cost Control: Proficient in managing food cost percentages, portion control, and minimizing waste.
Payroll Management: Experience in optimizing labor costs, scheduling staff efficiently, and maintaining budgets.
Vendor Management: Strong negotiating skills with vendors and suppliers to maintain high-quality ingredients at competitive prices.
Menu Engineering: Ability to balance cost-effective menus with creativity and high-quality standards.
Leadership & Team Management
Team Development: Proven ability to lead, mentor, and develop kitchen staff, including sous chefs, line cooks, and dishwashers.
Training & Supervision: Experience in conducting training sessions on food preparation, safety standards, and hospitality protocols.
Staff Morale: Adept at maintaining a positive and collaborative working environment.
Problem-Solving: Capable of addressing challenges such as staff shortages, inventory issues, and guest complaints.
Operational Skills
Inventory Management: Proficient in ordering, receiving, and managing inventory to ensure freshness and cost control.
Health & Safety: Strong knowledge of food safety regulations, including HACCP and local health department requirements.
Event Coordination: Experience working closely with the banquet and catering teams for seamless execution of events and conferences
Job Type: Full-time
Pay: $90-110K plus potential incentives
Benefits: Health Insurance, paid time off
Schedule:
- Monday to Friday, as needed
- Weekends as needed
Ability to Commute:
- Central New Jersey area preferred,