Restaurant Executive Chef

Restaurant Associates is thrilled to announce the launch of a new 120-seat restaurant within the prestigious Princeton University Art Museum. We are looking for a dynamic and innovative Executive Chef to lead our culinary team and build outstanding dining experiences for our guests.

As the Executive Chef, you will coordinate kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the restaurant's service in accordance with corporate programs and guidelines. This is an exciting opportunity for an upbeat culinary professional.

Key Responsibilities:

• Design and execute regular and modified menus that delight and inspire, adhering to established guidelines.
• Follow standardized recipes, portioning, and presentation standards. Complete and utilize daily production worksheets and waste log sheets. Taste completed meals to ensure exceptional quality.
• Train and mentor kitchen staff in food preparation, safe handling, equipment operation, food safety, and sanitation, based on company and regulatory standards.
• Establish and maintain cleaning and maintenance schedules for equipment, storage, and work areas. Ensure that kitchen staff follows and completes schedules as assigned.
• Maintain inventory of food and non-food supplies to stay within established guidelines while ensuring necessary products are available when needed.
• Make all decisions regarding the utilization of leftover food products, staying within company guidelines.
• Adhere to federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits.
• Follow facility, department, and company safety policies and procedures, including occurrence reporting.
• Participate and attend departmental meetings, staff development, and professional programs, as appropriate.

Preferred Qualifications:

• A.S. or equivalent experience. 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training.
• Extensive restaurant experience is required.
• Experience in high-volume, restaurant operations is highly desirable.
• Proven hands-on chef experience is a must.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• Proficiency with computers, including Microsoft Office (Word, Excel, and PowerPoint), Outlook, email, and the internet.
• Willingness to participate in client satisfaction programs/activities.
• ServSafe certified is highly desirable.