Executive Chef

We are looking for an Executive Chef who brings their passion for great food, teamwork and culinary experience to join our team of award winning chefs and dining management talent. We are looking for strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from scratch cooking and chef inspired culinary creations.
We offer a great work environment, excellent quality of life with alternate weekends off, competitive compensation package, career growth and a solid team who delivers an exceptional dining experience to our residents. We have a job opening for an Executive Chef in one of our continuing care retirement communities Lantern Hill, located in New Providence, NJ. The main responsibilities for this position will be to contribute to the nutritional integrity and quality of food. Directly supervise the cooks and utility staff in the kitchen. Support the hiring, development and retention of all culinary staff. Supervises the kitchen sanitation and HACCP program. Assist with recipe development, BOH systems and compliance with corporate dining standards.
The Executive Chef Job Duties and Responsibilities include
Responsible for ensuring the efficiency and quality of food purchasing, receiving, storage and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Directly responsible for the training of culinary staff (and utility staff where applicable).
Monitors preparation and service accuracy for all menu items to include recipes, proper food handling, food safety, proper temperature, taste, consistency, diet restrictions (therapeutic and consistency when applicable) and portion control using the production sheets.
Provide direction for daily operation of all food production facilities.
Supervises organization and sanitation of kitchen, storage areas and loading dock. Responsible for routine internal sanitation audit.
Supervises, schedules, evaluates, trains, and disciplines all culinary staff and all BOH staff.
Ensures that food and supplies are inventoried, ordered, received and stored properly.
Develop, implement and maintain service menus and recipe management system and BOH computer system.
Has knowledge of and complies with all federal and state regulations pertaining to food handling/production (Health Department/HACCP).
Ensures they and all staff works safely, consistently using designated safety equipment (personal protective equipment- PPE).
Culinary creativity including awareness of ever changing culinary trends in the local, regional, national and international markets.
Maintains effective communication with residents, families, management, subordinates, all other coworkers.
Certification from a culinary institute or bachelor's degree with a minimum of 5 years Executive Chef experience.
In lieu of certification/degree, a minimum 15 years proven track record as Executive Chef.
Fine dining experience a plus.
Leadership, business management and culinary skills
Creative skills in food preparation and presentation
Good knowledge of PC software and POS systems (Word, Excel, Outlook, Power Point).
Ability to analyze product and work flow in kitchens and recommend improvements
Knowledge of ala carte and catering trends with focus on quality, production, sanitation, food cost controls and food presentation
ServSafe certification is required within one year of employment.
Weekend and holiday work is required

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