Executive Chef - The Heldrich
New Brunswick, NJ 08901
About the Job
We're looking for an experienced Executive Chef to lead our culinary team.
BASIC FUNCTION: Willberesponsible for directing and coordinating the development of all menus, products and personnel in preparation and presentation of all cuisine in our Banquets, Conference Dining Resturant & Bar/Lounge, All food will be prepared according to standards set by the Food & Beverage operations. Provides leadership and direction for hotel dining venues. Provides support to the F&B operational managers in areas such as budgeting and strategic planning. The Executive Chef will lead the culinary team to identify, evaluate, and develop strategies to enhance revenue, increase profitability, and increase guest and host satisfaction with the department’s services and facilities.
The Executive Chef will be responsible for the safety and sanitation standards of all kitchen equipment and BOH food and equipment storage facilities. The Executive Chef will oversee all financial tracking and insure proper measures are in place for successful alignment with our fiscal budget and uphold plans for all departmental outlets in a manner consistent with the mission, values, operating philosophies and standards of The Heldrichand Benchmark Hotels & Resorts.
Qualifications:QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE
- 5 years of successful employment experience and proven leadership working as Executive Chef or Executive Sous Chef in a large high-volume conference and/or hotel.
- Conference Dining and Gala Experience
- 6 years of high volume culinary supervisory experience required.
- Bachelors or Associates Culinary degree or ACF certification.
- Valid Manager Serve Safe certification.
- Strong computer proficiency with Microsoft Office Suite software, especially word processing and spreadsheet applications.
- Diverse F&B inventory management software knowledge.
- Expertise in food product, presentation, quality and preparation along with menu concept and design.
- Creative, current on food and industry trends.
ESSENTIAL FUNCTIONS:
- Establishes all food product specs and verifying accuracy of all periodic food inventories.
- Develops, costs and reviews all am and pmrestaurant ala carte, buffet, lounge, pool, room service and banquet menus.
- Monitors administrative work of direct reports for accuracy, timeliness, and compliance with all safety and sanitation policies and procedures.
- Initiates and maintains strong trust, respect and confidence with peers, co-workers, and direct reports
- Maintains appropriate staffing levels for all venues on all shifts
- Schedules staff to ensure an adequate number are available to serve guests; monitors all other outlets and assists outlet chefs in making adjustments according to business levels and conditions
- Maintains product and service quality standards by conducting ongoing evaluations
- Coordinates the activities of all kitchen personnel and stations as they pertain to daily cuisine preparation, production, presentation and storage of all products and supplies.
- Initiates and oversees all ordering of food and kitchen supplies.
- Executes, supervises and coordinates the production of all food according to menu specifications.
- Ensures implementation, enforcement, and adherence to all department and property policies and procedures.
- Attends Banquet Event Order weekly meeting, conference and catering profile meeting, and other leadership meetings as required. Will participate in pre-con meetings.