Executive Chef - Hopewell Inn at Genesis Global Group

Hopewell, New Jersey, United States -

Full Time

Start Date

Immediate

Expiry Date

20 Jun, 26

Salary

0.0

Posted On

22 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Team Management, Inventory Control, Recipe Development, Quality Standards, Sanitation, Catering, Culinary Instruction, Safety Regulations, Personnel Supervision, Hiring, Discipline, Performance Reviews, Time Management, Attention To Detail, Multi-tasking

Industry

Hospitality

Description

Genesis Hospitality is seeking an experienced and team-oriented candidate for the Executive Chef position. This is a Full-Time position. Candidate must be willing to work weekdays, weekends and/or holidays. Responsibilities: Responsible for the preparation and service of 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 as well 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, reports injuries and prevent unsafe conditions and work practices. Ensure as well 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. Performs additional responsibilities as requested by the General Manager. Requirements: Must have at least 5+ years of experience. Serv Safe Certified is a must. Possess extensive understanding a professional kitchen use. Ability to plan, organize and direct the activities of kitchen staff effectively. Must be able 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, 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. Working conditions involve, noise, heat, changes in temperature, kitchen elements, odors, moisture, etc. May be required to work additional hours as dictated by the work load and staffing. Physical Demands: Physical, Mental and Workplace Environment Conditions The employee is regularly required to use hands to handle or feel; reach with hands and arms; and talk or hear The employee is frequently required to stand and walk Specific vision abilities required by this job include: close vision, distance vision, color vision & focus Working Conditions: Workplace Environment Conditions Kitchen environment Working conditions involve, noise, heat, changes in temperature, kitchen elements, odors, moisture, etc. The noise level in this office is usually moderate to high We offer: Competitive Salary Flexible schedule Limited Medical Insurance Great Discount Program And more!!! Visit us at https://www.genesis-hospitality.com/ Genesis Hospitality is part of Genesis Global Group and is an equal opportunity employer.

Responsibilities

The Executive Chef is responsible for the preparation and service of various foods, including pantry items, salads, soups, and entrees, while also training and managing kitchen personnel and supervising all related culinary activities. This role involves estimating food consumption, purchasing food, developing and standardizing recipes, establishing quality standards, and overseeing special catering events.