Executive Chef

Executive Chef – Mediterranean-Greek
Location: Englewood Cliffs, NJ

THE POSITION SUMMARY: Executive Chef
An immediate opportunity exists for a proven culinary professional with the ability to maintain our high standards of quality and guest satisfaction. We are in search of an Executive Chef in overseeing all aspects of kitchen operations; cooking, production, inventory, quality control and sanitation. Ideal candidates are passionate culinary experts that can deliver the finest cuisine from ticket order to table in a fast-paced and dynamic work environment. The ideal candidate is dedicated to culinary excellence and customer satisfaction. Representatives must be prepared to take on supervisory duties for subordinate back of the house staff as necessary. With these responsibilities, our Restaurant offers great opportunities to build and grow into a professional culinary expert while maintaining a healthy and enjoyable work life balance.

THE RESPONSIBILITIES:
• Conduct smooth operation of kitchen functions.
• Train, supervise and motivate subordinate staff.
• Order dry and fresh goods and determine whether food meets quality standards and or needs to be rejected; approve invoices of food delivered during the assigned shift.
• Participate in selection, hiring and promotion of potential cooks, dishwashers and other back of the house positions.
• Present daily specials to the dining room staff and provide verbal dish descriptions, if applicable and conduct necessary prep cooking for each service.
• Responsible for kitchen operations in absence of superior chefs (days off, vacation, etc.)
• Inspect cleanliness and organization of kitchen, prep kitchen, dishwashing area, and pastry kitchen to comply with the high standards of the Health Department.
• Assist in monthly inventory of total kitchen small wares and kitchen equipment.
• Inspects all food to insure compliance with federal and state standards, as well as internal quality standards. Must be able to fully manage the food safety program of the organization.

THE QUALIFICATIONS:
• Experience in Greek, Italian or Mediterranean cuisine.
• 3-5 years’ experience as an Executive Chef or executive sous in a high-volume, full-service restaurant of similar capacity and clientele.
• Catering experience a plus
• Certificate or degree in Culinary Arts preferred.
• Knowledge of the venue’s specialty cuisine highly preferred.
• Servsafe, Food Safety Handler, and Training for Intervention Procedures (TIPS) certification required.
• Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hours, as needed.
• Has experience working with and an understanding of P&L’s and budgeting techniques.
• Have a passion for culinary excellence; open and willing to learn new techniques.
• Able to speak clearly and listen attentively to supervisors, employees and customers; able to give direction as necessary.
• Impeccable service standards, clean work habits with a great attention to detail.
• Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required operating machines (i.e. online or digital reservation systems).

Executive Chef – Mediterranean-Greek
Location: Englewood Cliffs, NJ

THE POSITION SUMMARY: Executive Chef
An immediate opportunity exists for a proven culinary professional with the ability to maintain our high standards of quality and guest satisfaction. We are in search of an Executive Chef in overseeing all aspects of kitchen operations; cooking, production, inventory, quality control and sanitation. Ideal candidates are passionate culinary experts that can deliver the finest cuisine from ticket order to table in a fast-paced and dynamic work environment. The ideal candidate is dedicated to culinary excellence and customer satisfaction. Representatives must be prepared to take on supervisory duties for subordinate back of the house staff as necessary. With these responsibilities, our Restaurant offers great opportunities to build and grow into a professional culinary expert while maintaining a healthy and enjoyable work life balance.

THE RESPONSIBILITIES:
• Conduct smooth operation of kitchen functions.
• Train, supervise and motivate subordinate staff.
• Order dry and fresh goods and determine whether food meets quality standards and or needs to be rejected; approve invoices of food delivered during the assigned shift.
• Participate in selection, hiring and promotion of potential cooks, dishwashers and other back of the house positions.
• Present daily specials to the dining room staff and provide verbal dish descriptions, if applicable and conduct necessary prep cooking for each service.
• Responsible for kitchen operations in absence of superior chefs (days off, vacation, etc.)
• Inspect cleanliness and organization of kitchen, prep kitchen, dishwashing area, and pastry kitchen to comply with the high standards of the Health Department.
• Assist in monthly inventory of total kitchen small wares and kitchen equipment.
• Inspects all food to insure compliance with federal and state standards, as well as internal quality standards. Must be able to fully manage the food safety program of the organization.

THE QUALIFICATIONS:
• Experience in Greek, Italian or Mediterranean cuisine.
• 3-5 years’ experience as an Executive Chef or executive sous in a high-volume, full-service restaurant of similar capacity and clientele.
• Catering experience a plus
• Certificate or degree in Culinary Arts preferred.
• Knowledge of the venue’s specialty cuisine highly preferred.
• Servsafe, Food Safety Handler, and Training for Intervention Procedures (TIPS) certification required.
• Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hours, as needed.
• Has experience working with and an understanding of P&L’s and budgeting techniques.
• Have a passion for culinary excellence; open and willing to learn new techniques.
• Able to speak clearly and listen attentively to supervisors, employees and customers; able to give direction as necessary.
• Impeccable service standards, clean work habits with a great attention to detail.
• Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required operating machines (i.e. online or digital reservation systems).