Executive Chef - Lambertville Station

Responsibilities

• Prepare and serve various foods in assigned work situations including pantry items, salads, soups, sauces, and with pre-preparation of ingredients for entrees.
• In charge of training and managing kitchen personnel and supervise/coordinate all related culinary activities.
• Estimate food consumption and requisition or purchase food.
• Select and develop recipes.
• Standardize production recipes to ensure consistent quality.
• Establish presentation technique and quality standards.
• Clean and sanitize production equipment, work surfaces and kitchen according to cleaning schedules and procedures.
• Oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques.
• Handle food in a manner that is consistent with local health department guidelines.
• Ensure proper safety and sanitation in kitchen.
• Maintain acceptable standards of personal hygiene.
• Comply with department’s dress code.
• Ensure safety regulations, report injuries and prevent unsafe conditions and work practices.
• Ensure proper use of equipment operation/maintenance.
• Directly supervises kitchen personnel with responsibility 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.
• Serv Safe Certified is a must.
• Possess extensive understanding of professional kitchen use.
• Able to plan, organize and direct the activities of kitchen staff effectively.
• Able to follow oral and written instructions.
• Fundamental understanding of sanitation, cleanliness and personal hygiene.
• Able to work well in a fast-paced high-volume environment.
• Attention to detail, ability to multi-task and time management skills.
• Requires moderate physical efforts: standing, carrying, bending, stretching, stooping, pulling and pushing, lifting of weights up to 50 pounds.

Physical Demands

• Regularly use hands to handle or feel; reach with hands and arms; and talk or hear.
• Frequent requirement to stand and walk.
• Close vision, distance vision, color vision & focus.

Workplace Environment Conditions

• Kitchen environment.
• Noise, heat, changes in temperature, kitchen elements, odors, moisture, etc.

Benefits

• Competitive Salary
• Medical Insurance
• 401(k) Plan
• Flexible schedule
• Comprehensive training
• Paid Sick and Vacation time
• Great Discount Program

We Offer Competitive Salary Medical Insurance 401(k) PlanFlexible scheduleComprehensive trainingPaid Sick and Vacation timeGreat Discount Program And more!!!