Executive Chef - Hopewell Inn

Responsibilities

• Prepare and serve various foods in assigned work situations including pantry items, salads, soups, sauces, and pre-prepared ingredients for entrees.
• Train and manage kitchen personnel, and supervise/coordinate all related culinary activities.
• Estimate food consumption and requisition/purchase food as needed.
• Select and develop recipes, standardize production recipes for consistent quality, and establish presentation techniques and quality standards.
• Clean and sanitize production equipment, work surfaces, and kitchen according to established schedules and procedures.
• Oversee special catering events and may offer culinary instruction or demonstrate culinary techniques.
• Handle food in compliance with local health department guidelines.
• Maintain acceptable standards of personal hygiene and comply with safety regulations.
• Ensure proper safety and sanitation in the kitchen, report injuries, and prevent unsafe conditions and work practices.
• Directly supervise kitchen personnel, responsible for hiring, discipline, performance reviews, and initiating pay increases.
• Attend in-service training and education sessions as assigned.
• Perform additional responsibilities as requested by the General Manager.

Requirements

• At least 5+ years of experience as an Executive Chef.
• ServSafe Certification is mandatory.
• Extensive understanding of professional kitchen operations.
• Ability to plan, organize, and direct kitchen staff effectively.
• Ability to follow oral and written instructions.
• Fundamental understanding of sanitation, cleanliness, and personal hygiene.
• Ability to work well in a fast-paced, high-volume environment.
• Attention to detail, multitasking, and strong time management skills.
• Moderate physical effort required: standing, carrying, bending, stretching, stooping, pulling, pushing, lifting up to 50 pounds.

Physical Demands and Workplace Environment

• Regularly use hands to handle or feel, reach with hands and arms, and talk or hear.
• Frequent standing and walking.
• Close vision, distance vision, color vision, and focus are essential.
• Kitchen environment involves noise, heat, changes in temperature, kitchen elements, odors, moisture, etc.
• May require additional hours based on workload and staffing needs.

Benefits

• Competitive Salary
• Flexible Schedule
• Limited Medical Insurance
• Great Discount Program