Executive Chef - Lambertville Station

Full-time position requiring availability on weekdays, weekends, and/or holidays.

Responsibilities

• Prepare and serve various foods including pantry items, salads, soups, sauces, and pre-prepare ingredients for entrees.
• Train and manage kitchen personnel; supervise and coordinate culinary activities.
• Estimate food consumption and requisition or purchase food.
• Select and develop recipes; standardize production recipes to ensure consistent quality.
• Establish presentation techniques and quality standards.
• Clean and sanitize production equipment, work surfaces, and kitchen according to schedules and procedures.
• Oversee special catering events; may offer culinary instruction or demonstrate techniques.
• Handle food in compliance with local health department guidelines.
• Ensure proper safety and sanitation in the kitchen; maintain personal hygiene standards.
• Comply with department’s dress code.
• Enforce safety regulations, report injuries, and prevent unsafe conditions or work practices.
• Ensure proper use, operation, and maintenance of equipment.
• Directly supervise kitchen personnel, including 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 in a professional kitchen.
• ServSafe Certified (required).
• Extensive understanding of professional kitchen operations.
• Ability to plan, organize, and direct kitchen staff activities 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.
• Strong attention to detail, multitasking, and time management skills.
• Moderate physical effort required: standing, carrying, bending, stretching, stooping, pulling, pushing, and lifting up to 50 pounds.
• Ability to work additional hours as needed based on workload and staffing.

Physical Demands

• Regularly required to use hands to handle or feel; reach with hands and arms; and talk or hear.
• Frequently required to stand and walk.
• Specific vision abilities required: close vision, distance vision, color vision, and focus.

Working Conditions

• Kitchen environment with exposure to noise, heat, temperature changes, kitchen elements, odors, and moisture.
• Moderate to high noise levels.

Benefits

• Competitive salary.
• Medical insurance.
• 401(k) plan.
• Flexible schedule.
• Comprehensive training.
• Paid sick and vacation time.
• Great discount program.