Executive Chef - Lambertville Station

Genesis Global Group•Lambertville, NJ

2d•Onsite

About The Position

Genesis Hospitality is seeking an experienced and team-oriented candidate for the Executive Chef position at Lambertville Station. This is a Full-Time position. The candidate must be willing to work weekdays, weekends, and/or holidays.

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.
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

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.