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Executive Chef

Icon Hospitality
Galloway, NJ
  • Expired: November 27, 2022. Applications are no longer accepted.
Summary

Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas and all support areas as applicable.

Essential Duties and Responsibilities; includes, but is not limited to, the following duties:

Plans or participates in planning menus, daily specials and utilization of food surpluses and leftovers, considering probable number of guests, marketing conditions, popularity of various dishes, and recency of menu. Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies.

Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items. Directs food apportionment policy to control costs. Responsible for costing of all menus and stays consistent with budgeted costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.

Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. Tests cooked foods by tasting and smelling them. Devises special dishes and develops recipes. Familiarizes newly hired Cooks with practices of kitchen and oversees training of Cook Apprentices. Establishes and enforces nutrition and sanitation standards for restaurant.

Always keeps the property in good condition. Discards any product that might look dangerous for human consumption. Supervises all employees to make sure they follow all regular sanitation procedures, such as personal cleanliness, dishwasher temperatures, no food stored on the floors, etc.

Responsible for the cleanliness of kitchen, equipment and work area in accordance with local board of health standards. Must be able to monitor labor costs and maintain communication with relevant operating departments. Also, inventories supplies and equipment.

Leading Kitchen Operations for Property
•Provides direction for all day-to-day operations.
•Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
•Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
•Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
•Encourages and builds mutual trust, respect, and cooperation among team members.
•Serving as a role model to demonstrate appropriate behaviors.
•Ensures property policies are administered fairly and consistently.
•Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
•Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
•Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
•Supervises and coordinates activities of cooks and workers engaged in food preparation.
•Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities
•Develops and implements guidelines and control procedures for purchasing and receiving areas.
•Establishes goals including performance goals, budget goals, team goals, etc.
•Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
•Manages department controllable expenses including food cost, supplies, uniforms and equipment.
•Participates in the budgeting process for areas of responsibility.
•Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met.
•Monitors the quality of raw and cooked food products to ensure that standards are met.
•Determines how food should be presented and create decorative food displays.
•Recognizes superior quality products, presentations and flavor.
•Ensures compliance with food handling and sanitation standards.
•Follows proper handling and right temperature of all food products.
•Ensures employees maintain required food handling and sanitation certifications.
•Maintains purchasing, receiving and food storage standards.
•Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service
•Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
•Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
•Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers daily.
•Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
•Interacts with guests to obtain feedback on product quality and service levels.
•Responds to and handles guest problems and complaints.
•Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
•Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities
•Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
•Ensures employees are treated fairly and equitably.
•Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
•Administers the performance appraisal process for direct report managers.
•Observes service behaviors of employees and provides feedback to individuals and or managers.
•Manages employee progressive discipline procedures for areas of responsibility.
•Ensures disciplinary procedures and documentation are completed according to Company Policy and Procedure.

Supervisory Responsibilities

Manages subordinate supervisors who supervise all the employees in the Culinary area. Responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Competencies

To perform the job successfully, an individual should demonstrate the following competencies:

Analytical - Designs workflow and procedures.

Project Management - Develops project plans; Communicates changes and progress; Completes projects on time and budget.

Visionary Leadership - Displays passion and optimism; Inspires respect and trust; Mobilizes others to fulfill the vision.

Business Acumen - Understands business implications of decisions; Displays orientation to profitability; Demonstrates knowledge of market and competition.

Diversity - Shows respect and sensitivity for cultural differences; Promotes a harassment-free environment.

Strategic Thinking - Develops strategies to achieve organizational goals; Understands organization's strengths & weaknesses; Analyzes market and competition; Identifies external threats and opportunities.

Problem Solving - Identifies and resolves problems in a timely manner; Gathers and analyzes information skillfully; Develops alternative solutions.

Written Communication - Writes clearly and informatively; Presents numerical data effectively; Able to read and interpret written information.

Delegation - Delegates work assignments; Matches the responsibility to the person; Sets expectations and monitors delegated activities; Provides recognition for results.

Leadership - Exhibits confidence in self and others; Inspires and motivates others to perform well; effectively influences actions and opinions of others; accepts feedback from others; gives appropriate recognition to others.

Managing People - Takes responsibility for subordinates' activities; Makes self available to staff; Develops subordinates' skills and encourages growth; Solicits and applies customer feedback (internal and external); Improves processes, products and services.

Quality Management - Looks for ways to improve and promote quality; Demonstrates accuracy and thoroughness.

Cost Consciousness - Works within approved budget; Develops and implements cost saving measures; Contributes to profits and revenue.

Ethics - Treats people with respect; Keeps commitments; Inspires the trust of others; Works with integrity and ethically; Upholds organizational values.

Organizational Support - Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization's goals and values.

Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.

Teamwork - Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit; Able to build morale and group commitments to goals and objectives.

Customer Service - Responds promptly to customer needs; Responds to requests for service and assistance; Meets commitments.

Oral Communication - Listens and gets clarification; Responds well to questions.

Safety and Security - Observes safety and security procedures; Reports potentially unsafe conditions; Uses equipment and materials properly.

Attendance/Punctuality -Is consistently at work and on time.

Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Commits to long hours of work when necessary to reach goals. Completes tasks on time or notifies appropriate person with an alternate plan

Education and/or Experience

Bachelors (Culinary) degree or equivalent; or seven to ten years related experience and/or training; or equivalent combination of education and experience.

Reasoning Ability

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Computer Skills

To perform this job successfully, an individual should have knowledge of Internet software; Inventory software, Order processing systems, Word and Excel.

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this Job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk and stoop, kneel, crouch, or crawl. The employee is occasionally required to climb or balance. The employee must regularly lift and /or move up to 100 pounds and push or pull loaded carts of up to 300 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus.

Work Environment:The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions; moving mechanical parts; extreme cold and extreme heat preparing food. The noise level in the work environment is usually very loud.

Icon Hospitality

Address

Galloway, NJ
08205 USA

Industry

Food