Executive Chef

Crowne Plaza Newark Airport; Elizabeth (NJ); On-site; USD 90,000 - 130,000; Full time

Job summary

Crowne Plaza Newark Airport in Newark, NJ, seeks an experienced Executive Chef or Senior Sous Chef to lead culinary operations in a high-volume hotel. You will develop menus, maintain quality, and drive cost controls while mentoring kitchen staff.

You must be able to work nights, holidays, and weekends, and hold a culinary degree or equivalent experience with ServSafe certification. Join a team focused on guest experience and food safety.

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.
• Ability to work in a fast-paced environment.

Responsibilities

• Develop, design, and update menus for restaurants, banquets, catering, and special events.
• Ensure consistent food quality, presentation, and portion control.
• Monitor plate presentation and food preparation techniques.
• 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.
• 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.
• 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.
• 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.

Skills

Executive Chef

Senior Sous Chef

Leadership

Food Cost Control

Budgeting

Culinary Techniques

Scheduling

Communication

Organization

Fast-paced Environment

Education

Culinary Degree

ServSafe Certification

Job description

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

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.

• 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.

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