Executive Chef: Creative, Cost-Savvy Hotel Culinary Leader

Crowne-Plaza-Hotel; Edison (NJ); On-site; USD 90,000 - 140,000; Full time

Job summary

Crowne-Plaza-Hotel in Edison, NJ seeks an Executive Chef to lead the hotel’s culinary operations. You will develop menus for restaurants, banquets and events, ensure exceptional food quality, and drive cost control while upholding brand standards.

You will manage kitchen staff, enforce sanitation and safety, collaborate with Food & Beverage leadership, and guide guest experiences through creative menus and timely service. Flexibility to work nights, weekends and holidays is expected.

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.
• Food Safety Certification required (ServSafe or equivalent)

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
• Recruit, train, schedule, and supervise kitchen staff
• Ensure compliance with health department regulations and food safety standards
• Work closely with Food & Beverage leadership to support guest satisfaction
• Respond to guest feedback regarding food quality or service
• Participate in special events, tastings, and promotional activities

Skills

Leadership

Menu design

Food quality

Budgeting

Team management

Communication

Education

Culinary degree preferred

Job description

Crowne-Plaza-Hotel in Edison, NJ seeks an Executive Chef to lead the hotel’s culinary operations. You will develop menus for restaurants, banquets and events, ensure exceptional food quality, and drive cost control while upholding brand standards.

You will manage kitchen staff, enforce sanitation and safety, collaborate with Food & Beverage leadership, and guide guest experiences through creative menus and timely service. Flexibility to work nights, weekends and holidays is expected.