Executive Chef

Taphouse; Hackettstown (NJ); On-site; USD 50,000 - 90,000; Full time

Job summary

An established industry player is seeking a passionate Executive Chef to lead culinary operations in Hackettstown, NJ. This full-time role involves not only crafting innovative menus and managing kitchen staff but also ensuring food quality and safety standards are met. The ideal candidate will possess strong leadership skills, a culinary arts degree, and a commitment to enhancing customer satisfaction through culinary excellence. Join a dynamic team where your creativity and management skills will shine in a fast-paced environment, making a significant impact on the dining experience.

Qualifications

• Experience in food preparation and culinary techniques.
• Strong leadership and team management skills.
• Knowledge of food safety standards and regulations.

Responsibilities

• Plan and direct food preparation and culinary activities.
• Craft and design menus while managing kitchen staff.
• Control kitchen expenses and strive for culinary excellence.

Skills

Food preparation

Culinary techniques

Menu creation

Leadership

Team management

Inventory management

Cost control

Food safety standards

Organizational skills

Communication skills

Education

Culinary arts degree

Equivalent professional experience

Job description

This is a full-time role for an Executive Chef, located in Hackettstown, NJ. The Executive Chef will be responsible for planning and directing food preparation and culinary activities. Duties include crafting and designing menus, managing kitchen staff, ensuring food quality and presentation, controlling and directing food preparation processes, and maintaining hygiene and safety standards. The role also involves inventory management, sourcing ingredients, and liaising with vendors. Additionally, the Executive Chef will be tasked with monitoring and managing kitchen expenses and striving for continuous improvements in customer satisfaction and culinary excellence.

Qualifications

• Experience in food preparation, culinary techniques, and menu creation
• Strong leadership, team management, and staff training skills
• Inventory management and cost control experience
• Knowledge of food safety standards and regulations
• Ability to work under pressure and in a fast-paced environment
• Exceptional organizational and time management skills
• Excellent communication and interpersonal skills
• Culinary arts degree or equivalent professional experience

Seniority level

• Director

Employment type

• Full-time

Job function

• Management and Manufacturing