Executive Chef - Hopewell Inn

Genesis Hospitality•Hopewell, NJ

About The Position

Genesis Hospitality is seeking an experienced, team-oriented Executive Chef for the Hopewell Inn. This full-time role leads kitchen personnel and oversees culinary operations, including food preparation and service, recipe development, production standards, kitchen sanitation, safety, and equipment use. The Executive Chef also oversees special catering events and may provide culinary instruction or demonstrate techniques. The role requires weekday, weekend, and/or holiday availability, with additional hours potentially required based on workload and staffing.

Requirements

At least 5 years of experience.
ServSafe certification is required.
Extensive understanding of professional kitchen use.
Ability to plan, organize, and direct kitchen staff activities effectively.
Ability 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 multitask, and time-management skills.
Ability to perform moderate physical efforts, including standing, carrying, bending, stretching, stooping, pulling, pushing, and lifting up to 50 pounds.
Ability to use hands to handle or feel, reach with hands and arms, and talk or hear.
Ability to stand and walk frequently.
Close vision, distance vision, color vision, and ability to focus.

Responsibilities

Prepare and serve foods in assigned work situations, including pantry items, salads, soups, and sauces, and pre-prepare ingredients for entrees.
Train and manage kitchen personnel and supervise or coordinate related culinary activities.
Estimate food consumption and requisition or purchase food.
Select and develop recipes, and standardize production recipes to ensure consistent quality.
Establish food presentation techniques and quality standards.
Clean and sanitize production equipment and work surfaces, and clean the kitchen according to schedules and procedures.
Oversee special catering events and, as needed, offer culinary instruction or demonstrate culinary techniques.
Handle food consistently with local health department guidelines and ensure proper kitchen safety and sanitation.
Maintain personal hygiene standards and comply with the department dress code.
Ensure compliance with safety regulations, report injuries, and prevent unsafe conditions and work practices.
Ensure proper equipment operation and maintenance.
Directly supervise kitchen personnel, including hiring, discipline, performance reviews, and initiating pay increases.
Attend assigned in-service training and education sessions.
Perform additional responsibilities as requested by the General Manager.