Executive Chef - Hopewell Inn

Genesis Global Group•Hopewell, NJ

About The Position

Genesis Hospitality is seeking an experienced, team-oriented Executive Chef for the Hopewell Inn. This is a full-time position requiring availability on weekdays, weekends, and/or holidays. The Executive Chef prepares and serves a variety of foods, manages and trains kitchen personnel, and oversees culinary activities. The role also includes recipe development and standardization, food purchasing and consumption estimates, maintaining presentation and quality standards, and overseeing catering events. The chef ensures food safety, sanitation, equipment maintenance, and compliance with health department guidelines and workplace safety procedures. The role directly supervises kitchen personnel, including hiring, discipline, performance reviews, and initiating pay increases, and performs additional duties as requested by the General Manager.

Requirements

At least 5 years of experience.
ServSafe certification.
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 meet moderate physical demands, 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, distance, and color vision, and focus.

Responsibilities

Prepare and serve foods in assigned work situations, including pantry items, salads, soups, and sauces, and prepare ingredients for entrees.
Train and manage kitchen personnel and supervise or coordinate culinary activities.
Estimate food consumption and requisition or purchase food.
Select and develop recipes and standardize production recipes to ensure consistent quality.
Establish presentation techniques and quality standards.
Clean and sanitize production equipment, work surfaces, and the kitchen according to schedules and procedures.
Oversee special catering events and potentially provide culinary instruction or demonstrate culinary techniques.
Handle food consistently with local health department guidelines and ensure 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 use, 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.