Executive Chef jobs in New Jersey

Executive Chef directs and oversees kitchen operations, including menu development, purchasing, inventory, cost control and sanitation. Creates and updates menus that will appeal to customers, utilize seasonal ingredients, and maximize profits. Being an Executive Chef develops and tests new recipes. Solicits and studies customer feedback to maintain high standards of quality and satisfaction. Additionally, Executive Chef troubleshoots and resolves operational issues. Complies with all safety and food sanitation laws and regulations. Supervises, trains, and mentors staff. Typically requires a bachelor's degree in culinary arts or equivalent. Typically reports to top management. The Executive Chef typically manages through subordinate managers and professionals in larger groups of moderate complexity. Provides input to strategic decisions that affect the functional area of responsibility. May give input into developing the budget. To be an Executive Chef typically requires 3+ years of managerial experience. Capable of resolving escalated issues arising from operations and requiring coordination with other departments. (Copyright 2024 Salary.com)

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Executive Chef
  • The MC Hotel, Autograph Collection
  • Montclair, NJ FULL_TIME
  • EXECUTIVE CHEF
    REPORTS TO: 
    GENERAL MANAGER, position is Exempt

    WHO WE ARE
    The MC Hotel, Autograph Collection is managed by Aparium Hotel Group which was founded in 2011. Since its founding, Aparium has grown into a new kind of hotel brand and manager, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand and management company known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing the disparate forces together in bustling, smaller markets.

    WHO YOU ARE
    Your past experiences have led you to understand that there is an art science to the how and what a hospitality operation professional is responsible for. Your balance of creative and organizational skills allows you to be both an artist as well as an air traffic controller.  You are an intrinsically motivated individual who finds fulfillment in a full dining room with happy guests.  You have the utmost respect for the ingredients and the process, striving to work directly with local farmers and artisans to obtain your ingredients at their height of freshness and peak of flavor.  You understand the critical role you play in the hotel’s financial strategy and have a history of achieving cost effective solutions to daily kitchen management without sacrificing quality.

    THE ROLE
    The Executive Chef reports to the General Manager and leads menu planning and development, while overseeing the culinary operation for multiple outlets. It is critical that you possess a strong background and knowledge of culinary technique related to the F B concept(s) for the hotel, and your presence on the floor is as regular as it is in the kitchen. Creating efficiencies and ensuring consistency in the kitchen operation is key, as you are the last line of defense for the menu items you create. You will develop strategies to heighten productivity and control menu costs, adjusting production to meet business levels. You inspire the team through your creative, innovative, and collaborative approach—you understand that the ability to act as a soldier is as critical as being a general. Having the skills to mentor and teach your team of culinarians is a must for this position, as is demonstrating humility and genuine care for the items you create and the individuals who execute upon them. At Aparium, our culinary teams are expected to hold themselves, the guests, and each other in high regard. You will actively develop trusting and transparent relationships with your peers on the Executive Committee and all associates throughout the hotel. You will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humbleness, and open minds are the norm—no egos are allowed. The ability to work with controlled measure and respect for your leadership team and peers is imperative; we have a no-tolerance policy for the “old school way”.

    WHAT YOU WILL DO
    Uphold and role model the company’s principles of People, Place, and Character, while encouraging your direct reports to embody our values that drive collaboration, intuitive service, and translocal hospitality Be a key partner with the Director of Food and Beverage, engaging in constant communication. Work together to identify opportunities and hold one another accountable, demonstrating a united front committed to providing the best possible guest experience. Collaborate with and counsel your team of Sous Chefs, Cooks, and Stewards to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces Demonstrate your passion and aptitude for all aspects of a guest’s amazing culinary experience, including balancing flavor combinations, considerations for temperature and texture, guest satisfaction, and menu flow Fluent in operational metrics (KPI’s and P&L’s), demonstrating critical thinking skills by connecting those with operational observations, making adjustments as needed Coach and mentor your team on development of their skill set, technique, and menu execution, fostering an environment of continuous growth; effectively use corrective action to address root causes of issues, course-correcting any missed opportunities Foster open lines of communication within the department by facilitating daily line ups, weekly culinary leadership meetings, and quarterly culinary all staff meetings to create a transparent dialogue amongst the team to voice ideas and concerns, while addressing the department’s key priorities Demonstrate your commitment to the success of the entire hotel by participating in all Executive Committee meetings, providing thoughtful, insightful suggestions to support the culinary operation at the highest leadership level Actively drive recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the culinary program Observe conditions of all physical facilities and equipment in the culinary operation, working in collaboration with the engineering department and any third-party vendors to make corrections and improvements as needed Communicate regularly with the General Manager to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation Aparium Hotel Group does not discriminate based on disability, veteran status or on any other basis protected under federal, state or local laws. The hotel and company are a smoke-free, drug-free facility, and equal opportunity employer.

    HOW YOU WILL LEAD
    Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback Collaborate effectively with all hotel departments including Sales, Banquets & Catering, Food & Beverage, and Hotel Operations to provide an exemplary guest experience Be respectful in your daily interactions with your managers, direct reports, and peers, exemplifying the utmost level of professionalism and being a pillar within your community Be a subject matter expert in food and culinary techniques as well as understanding the history of the cuisine most closely related to the hotel food and beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge Demonstrate business acumen and practice sound financial decisions by ensuring that initiatives align with operational goals and budgets

    POSITION REQUIREMENTS
    Minimum of five (5) years as an Executive Chef
    • experience in hotels with event spaces that make up at least 50% revenue (preferred)
    • restaurant or hotel opening experience (preferred)
    • multiple outlet experience (required)
    • fine dining experience (preferred)
    • Intermediate skills in Microsoft Excel and Word to create spreadsheets and proposals
    • Adaptable interpersonal communication skills to address all employee levels of the hotel.
    • Professional proficiency of the English language in reading, writing and verbal communication.
    • Ability to calculate basic math principles to meet proper menu ingredients and perform inventory.
    • Ability to work in a fast-paced environment for extended periods of time to meet high volume business.
    • Ability to lift, balance and carry up to 25lbs to transport dry goods inventory, equipment, etc.
    • Ability to lift, balance and carry (with assistance) up to 100lbs to transport dry goods inventory, equipment, etc.
    • Ability to stand or walk for prolonged periods to cook required menu items.
    • Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers.
  • 22 Days Ago

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Executive Chef
  • Spice Culture
  • South Plainfield, NJ FULL_TIME
  • Overseeing back-of-house operations Hiring, training, and managing kitchen staff Setting the staffing schedule Leading pre-shift meetings Developing recipes and menus Determining plating and presentat...
  • 25 Days Ago

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Executive Chef
  • ICONA AVALON F&B
  • Avalon, NJ FULL_TIME
  • Job Title Executive Chef Classification Exempt Reports to Director of Food and Beverage/ General Manager Job Description The Executive Chef is responsible for all culinary activities for the multiple ...
  • Just Posted

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Executive Chef
  • Marriott International
  • Atlantic, NJ FULL_TIME
  • Job Number 24047900Job Category Food and Beverage & CulinaryLocation Sheraton Atlantic City Convention Center Hotel, Two Convention Boulevard, Atlantic City, New Jersey, United States VIEW ON MAPSched...
  • Just Posted

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Executive Chef
  • CRH
  • Ridgefield, NJ FULL_TIME
  • Job Description The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer need...
  • 2 Days Ago

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EXECUTIVE CHEF
  • Compass Group Careers
  • Belle Mead, NJ FULL_TIME
  • Morrison Healthcare Salary: 70,000 - 85,000 / year based on experienceOther Forms of Compensation: Flexible Paid Time Off, Benefits, 401K, Training Pay Grade: 12 Morrison Healthcare is a leading natio...
  • 3 Days Ago

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Executive Chef
  • Buffalo Marriott HARBORCENTER
  • Buffalo, NY
  • Executive Chef Shaner Hotel Group has an immediate opportunity for a Executive Chef to join our team at the Buffalo Marr...
  • 3/29/2024 12:00:00 AM

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Executive Chef
  • Resort Lifestyle Communities
  • Albuquerque, NM
  • Resort Lifestyle Communities is accepting applications for an Executive Chef provide resort-style food and service while...
  • 3/26/2024 12:00:00 AM

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Executive Chef
  • Oklahoma City Courtyard
  • Oklahoma City, OK
  • Hotel: Oklahoma City Courtyard Executive Chef Full time Atrium SPIRIT – where teamwork, passion and appreciation ignite ...
  • 3/25/2024 12:00:00 AM

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Executive Chef
  • Rogers Embassy Suites
  • Rogers, AR
  • Hotel: Rogers Embassy Suites Executive Chef Full time Atrium SPIRIT – where teamwork, passion and appreciation ignite se...
  • 3/25/2024 12:00:00 AM

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Executive Chef
  • Aramark
  • Ridgefield Park, NJ
  • Job Description The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, r...
  • 3/24/2024 12:00:00 AM

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Executive Chef
  • Aramark
  • Elyria, OH
  • Job Description Aramark Student Nutrition provides food and nutrition services to over 350 school districts in the U.S. ...
  • 3/21/2024 12:00:00 AM

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Executive Chef
  • Aramark
  • Dublin, VA
  • Job Description The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, r...
  • 3/6/2024 12:00:00 AM

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Executive Chef
  • Aramark
  • Grovetown, GA
  • Job Description The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, r...
  • 3/4/2024 12:00:00 AM

New Jersey is bordered on the north and northeast by New York (parts of which are across the Hudson River, Upper New York Bay, the Kill Van Kull, Newark Bay, and the Arthur Kill); on the east by the Atlantic Ocean; on the southwest by Delaware across Delaware Bay; and on the west by Pennsylvania across the Delaware River. New Jersey is often broadly divided into three geographic regions: North Jersey, Central Jersey, and South Jersey. Some New Jersey residents do not consider Central Jersey a region in its own right, but others believe it is a separate geographic and cultural area from the Nor...
Source: Wikipedia (as of 04/11/2019). Read more from Wikipedia
Income Estimation for Executive Chef jobs
$92,291 to $124,877

Executive Chef in Lorain, OH
Tell us of a time when you were put in a situation which truly tested your ability to handle things as an executive chef.
November 04, 2019
Executive Chef in Brockton, MA
The menus must fit in with the budget allotted to the chef.
December 02, 2019
Executive Chef in Indianapolis, IN
Some Chefs may specialize in a certain type of cuisine.
December 22, 2019