Executive Chef

Stonebridge Companies; Saddle Brook (NJ); On-site; USD 90,000 - 95,000; Full time

Job summary

A leading company is seeking an Executive Chef to oversee all aspects of food production and maintain high-quality service levels. This role involves managing kitchen operations, training staff, and ensuring compliance with health standards while maximizing profitability. The ideal candidate will have a culinary degree and substantial experience in a supervisory role.

Qualifications

• At least 5 years of progressive experience in a hotel or related field.
• Previous supervisory experience is required.

Responsibilities

• Oversee daily kitchen operations and food production.
• Control food and labor costs while maximizing guest satisfaction.
• Conduct staff performance reviews and training.

Skills

Organizational Support

Problem Solving

Communication Skills

Customer Service Skills

Financial Management Skills

Education

Culinary Degree

Tools

Word

Excel

Outlook

Job description

Join to apply for the Executive Chef role at Stonebridge Companies.

Salary: $90,000 - $95,000

The purpose of the Executive Chef is to coordinate, supervise, and direct all aspects of the hotel’s food production, while maintaining profitable F&B operations and high-quality products and service levels.

Primary Duties and Responsibilities:

1. Oversee all aspects of the daily operation of the kitchen and food production areas.
2. Provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion controls, recipes, and sanitation.
3. Know and enforce all local health department sanitation laws.
4. Check food purchases for proper ordering, quality, and price structure.
5. Oversee all aspects of the daily operation of the kitchen and food preparation areas, including preparation for all food items, receiving daily inventories, and food cost reports.
6. Control food and labor costs while maximizing guest satisfaction.
7. Work with F&B Director and keep them informed of F&B issues as they arise.
8. Develop proper training and direction of departmental staff in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
9. Coordinate all par stock levels; monitor and assess food portion size, visual appeal, taste, and temperature of items served.
10. Understand daily forecasts and customer counts.
11. Prepare and submit required reports in a timely manner including but not limited to Wages, Payroll, Revenue, Schedules, and Quarterly Action Plans.
12. Conduct staff performance reviews in a timely manner.
13. Review and approve weekly payroll.
14. Coordinate and monitor all Loss Prevention in the kitchen area.
15. Maintain regular attendance in compliance with standards and scheduling, which will vary according to the needs of the hotel.
16. Must be consistently on time.
17. Maintain high standards of personal appearance and grooming, including compliance with the dress code.
18. Perform any other duties as requested by F&B Manager and the General Manager.

Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties of the position.

Desired Competencies, Work Skills, and Knowledge:

To perform the job successfully, an individual should demonstrate the following competencies. Other competencies not listed may be required for specific positions. The requirements listed below are representative of the knowledge, skills, and/or abilities required.

Organizational Support:

• Observes and adheres to safety and security procedures, promoting a safe work environment.

Initiative:

• Seeks out new assignments and assumes additional duties when necessary.
• Able to reach effective solutions, pose good questions, consult helpful resources, and not stop at the first answer encountered.

Dependability/Reliability:

• Can be relied upon regarding task completion and follow-up.
• Ensures work responsibilities are covered when absent.

Accountability:

• Takes ownership of all work performed and communicated.
• Completes tasks on time or notifies appropriate person with an alternate plan.

Productivity:

• Organizes resources, performs tasks, and coordinates with other functions to perform work responsibilities effectively and efficiently.
• Assists department in exceeding productivity standards.

Problem Solving:

• Identifies and resolves problems in a timely manner, using intuition and experience to complement data.
• Gathers and analyzes information skillfully.

Workplace Respect:

• Demonstrates knowledge of EEO policy and promotes a harassment-free environment.
• Shows respect and sensitivity for cultural differences.
• Able to build morale and group commitments to achieve goals and objectives.

Communication Skills:

• Practices attentive and active listening with all employees.
• Listens without interruption and seeks clarification.
• Participates actively in meetings, contributing ideas to improve the company.

Customer Service Skills:

• Solicits customer feedback to improve service.
• Demonstrates a commitment to customer service by anticipating and responding promptly to guest needs.

Financial Management Skills:

• Monitors and controls labor costs.
• Seeks approval for overtime if required.

People Management:

• Provides regular performance feedback and addresses staff performance concerns proactively.
• Develops staff to achieve successful customer service scores.

Education and Experience Requirements:

• A 2-year, 3-year, or 4-year culinary degree with at least 5 years of progressive experience in a hotel or related field.
• Previous supervisory experience is required.
• Knowledge of F&B preparation techniques, health department rules, liquor laws, and regulations.

Qualifications:

• Ability to read, analyze, and interpret business and hotel reports.
• Ability to write reports, business correspondence, and procedure manuals.
• Proficiency in Word, Excel, and Outlook.

Supervisory Responsibilities:

• Oversees culinary staff.

Work Environment:

• Kitchen environment with varying temperatures.
• Exposure to cleaning chemicals.
• Moderate noise levels.

Physical Demands:

Position requires standing more than 80% of the time, walking over 50%, lifting up to 50 pounds, and pushing/pulling up to 30 pounds. Adherence to safety procedures is essential.

Our company is an equal opportunity employer and provides reasonable accommodations for disabled associates.