Executive Chef

Crowne Plaza Edison; Edison (NJ); On-site; USD 90,000 - 120,000; Full time

Job summary

Crowne Plaza Edison seeks an Executive Chef to lead culinary operations, drive menu innovation, and manage quality across all outlets. You will oversee kitchen staff, control costs, and ensure compliance with safety standards while aligning culinary execution with the hotel's brand and financial goals.

The role requires strong leadership, extensive hotel or high-volume restaurant experience, and the ability to work flexible hours, including nights and weekends.

Qualifications

• Proven experience as an Executive Chef or Senior Sous Chef in a hotel or high-volume restaurant.
• Strong leadership and team management skills.
• Solid understanding of food cost control and budgeting.
• Excellent knowledge of culinary techniques and trends.
• Ability to work flexible schedules, including nights, weekends, and holidays.
• Strong communication and organizational skills.
• Hospitality industry experience is a plus.

Responsibilities

• Culinary Leadership & Quality Control: Develop, design, and update menus for restaurants, banquets, catering, and special events.
• Culinary Leadership & Quality Control: Ensure consistent food quality, presentation, and portion control.
• Culinary Leadership & Quality Control: Maintain high standards of taste, creativity, and innovation.
• Culinary Leadership & Quality Control: Monitor plate presentation and food preparation techniques.
• Operations & Cost Management: Manage food costs, labor costs, and inventory to meet budgeted targets.
• Operations & Cost Management: Oversee purchasing, receiving, and storage of food products.
• Operations & Cost Management: Establish and maintain pars and inventory controls.
• Operations & Cost Management: Minimize waste and control spoilage.
• Team Leadership & Development: Recruit, train, schedule, and supervise kitchen staff.
• Team Leadership & Development: Foster a positive, professional, and team-oriented work environment.
• Team Leadership & Development: Conduct performance evaluations and provide ongoing coaching.
• Team Leadership & Development: Ensure proper staffing levels based on business demand.
• Sanitation & Safety: Ensure compliance with all health department regulations and food safety standards.
• Sanitation & Safety: Maintain cleanliness and organization of all kitchen areas.
• Sanitation & Safety: Enforce safe food handling and sanitation practices.
• Sanitation & Safety: Ensure proper equipment maintenance and kitchen safety protocols.
• Guest Experience & Collaboration: Work closely with Food & Beverage leadership to support overall guest satisfaction.
• Guest Experience & Collaboration: Respond to guest feedback regarding food quality or service.
• Guest Experience & Collaboration: Participate in special events, tastings, and promotional activities.

Skills

Leadership

Team management

Cost control

Budgeting

Communication

Organizational skills

Flexible scheduling

Education

Culinary degree or equivalent experience

Job description

The Executive Chef is responsible for the overall leadership and management of the hotel’s culinary operations. This includes menu development, food quality, cost control, team leadership, sanitation standards, and ensuring an exceptional dining experience for guests. The Executive Chef oversees all kitchen staff and works closely with Food & Beverage leadership to align culinary execution with the hotel’s brand standards and financial goals.

We are a drug-free workplace and participate in E-Verify.

What you will be doing

Roles and Responsibilities:This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

Key Responsibilities

Culinary Leadership & Quality Control

• Develop, design, and update menus for restaurants, banquets, catering, and special events
• Ensure consistent food quality, presentation, and portion control
• Maintain high standards of taste, creativity, and innovation
• Monitor plate presentation and food preparation techniques

Operations & Cost Management

• Manage food costs, labor costs, and inventory to meet budgeted targets
• Oversee purchasing, receiving, and storage of food products
• Establish and maintain pars and inventory controls
• Minimize waste and control spoilage

Team Leadership & Development

• Recruit, train, schedule, and supervise kitchen staff
• Foster a positive, professional, and team-oriented work environment
• Conduct performance evaluations and provide ongoing coaching
• Ensure proper staffing levels based on business demand

Sanitation & Safety

• Ensure compliance with all health department regulations and food safety standards
• Maintain cleanliness and organization of all kitchen areas
• Enforce safe food handling and sanitation practices
• Ensure proper equipment maintenance and kitchen safety protocols

Guest Experience & Collaboration

• Work closely with Food & Beverage leadership to support overall guest satisfaction
• Respond to guest feedback regarding food quality or service
• Participate in special events, tastings, and promotional activities

Requirements:Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules (including nights, holidays and weekends) to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.

Requirements

• Proven experience as an Executive Chef or Senior Sous Chef in a hotel or high-volume restaurant
• Strong leadership and team management skills
• Solid understanding of food cost control and budgeting
• Excellent knowledge of culinary techniques and trends
• Ability to work flexible schedules, including nights, weekends, and holidays
• Strong communication and organizational skills
• Ability to work in a fast-paced environment

Qualifications

Education:
Culinary degree preferred; equivalent experience considered

Experience:
5+ years of progressive culinary leadership experience preferred

Certifications:
Food Safety Certification required (ServSafe or equivalent)

Friendwell Managed Hotels function twenty-four hours a day, seven days a week, 365 days a year. As a part of the hospitality industry, a hospitable service atmosphere must be maintained at all times. All employees are required to project a friendly, welcoming, and positive attitude.

Source: Hospitality Online