Executive Chef

ICONA Resorts

  • Avalon, NJ
  • Permanent
  • Full-time
  • 1 month ago
Job TitleExecutive ChefClassificationExemptReports toDirector of Food and Beverage/ General ManagerJob DescriptionThe Executive Chef is responsible for all culinary activities for the multiple food and beverage outlets. This position will oversee all activity in the kitchen, train personnel, create menus, oversee product purchasing, process invoicing, and manage culinary budget.Essential Functions
  • Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  • ServeSafe Certification
  • Make regular inspections of outlets to observe quality of food preparation, service, and food appearance
  • Regular inspections of sanitation and cleanliness of production and service areas, equipment, in accordance with Serve Safe Standards
  • Coordinate all training activities for kitchen, bakery, butcher shop and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies
  • Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development
  • Build and cost out all menu items in Marketman software system.
  • Full working knowledge of Aloha POS systems
  • Assist operation managers as requested in areas like plate presentation, special function menu planning and the design of new service areas
  • Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations
  • All guests must be treated in a manner to ensure their complete satisfaction. Always strive to exceed guests’ expectations
  • Performs other duties as directed.
  • Weekly attendance at Aloha Culture Meeting.
Competencies
  • Strategic Thinking.
  • Business Acumen.
  • Thoroughness.
  • Leadership.
  • Communication Proficiency.
  • Stress Management/Composure.
  • Presentation Skills.
Supervisory ResponsibilityThis position manages all employees of the department and is responsible for the performance management and hiring of the employees within that department.Work EnvironmentThis position operates in a commercial kitchen setting. The noise level in the work environment can be loud. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. The employee may be exposed to hazards including cuts, slipping, tripping, falls and burns. Frequent hand washing is required.Physical DemandsThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.The employee must stand for extended periods, walk, bend, stretch, and stoop. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, including close and distance vision. The position requires the ability to use arms, hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc. Must be able to lift 50-75 lbs.PHYSICAL ENVIRONMENTAL DEMANDS:
  • Stand- Over 3/4th of the time
  • Walk- Over 2/3rd of the time
  • Sit- Under 1/3rd of the time
  • Use hands to fingers, handle or feel- Over 2/3rd of the time
  • Reach with arms and hands- Over 2/3rd of the time
  • Climb or balance- Up to 1/3rd of the time
  • Stoop, kneel, crouch or crawl- Up to 2/3rd of the time
  • Talk or hear- Over 2/3rd of the time
  • Lift minimum of 5lbs.- 75 lbs.- Over 2/3rd of the time
  • Adherence to all policy and procedures delineated in the ICONA Handbook
Position Type/Expected Hours of WorkThis is a full-time position. This role requires forty plus hours to include nights, weekends, and holidays.TravelNo travel is expected for this position.Required Education and Experience
  • Bachelor’s degree with major concentration in culinary, hospitality management or related field.
  • Four years of progressive experience in high-volume food production or catering, or an equivalent combination of relevant education and/or experience.
  • Automated food inventory management system experience, Market Man preferred.
  • Aloha POS and Hot Schedules software experience preferred.
Additional Eligibility QualificationsCompliant with state Alcoholic Beverage Control regulations.Other DutiesPlease note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.?

ICONA Resorts