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Jonathan P

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Executive Chef- The Asbury, Asbury Lanes, Asbury Ocean Club
Asbury Park, New Jersey
Active over a week ago | Posted over a month ago

Chef Job in Asbury Park, New Jersey

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Overview The Executive Chef, Asbury Hotel & Asbury Lanes is responsible for all culinary operations within The Asbury Hotel & Asbury Lanes. The person should have a deep understanding of kitchen operations, cooking methods, management of various types of food service and events, and an enormous passion for creating amazing food and guest experience. This person must enjoy teaching both Culinary and FOH managers and staff, be eager to collaborate to create memorable experiences, and ensure a high standard of cleanliness and hygienic practice throughout the kitchens. The Executive Chef, Asbury Hotel & Asbury Lanes is a passionate and motivated person who is part of the local restaurant scene. This person will join a team who will be responsible for creating menus, servicing all dining patrons in the Hotel and Lanes as well as other interesting and creative events. They will ensure F&B operations are always run professionally and in a manner that allows guests and fellow Salt Hotels employees to have a positive experience. The Job Salary Range: $55-$75,0.../ year Duties include, but are not limited to, the following: o Supervision and service of all kitchens, dining and back of house areas. o Recruitment, hiring and training of the kitchen and stewarding staff on recipes, food production, and other elements necessary for the success of the Hotel and Lanes. o Control of inventories of food, equipment, and smallwares. o Create and assist on all necessary menu development, recipes, prep, production, and cleaning lists so the culinary department operates smoothly and efficiently. o Build and maintain strong sourcing relationships with local artisans, vendors, and farmers o Manage schedules and organize employee time sheets along with other HR functions. o Control all overhead expenses including food cost of sale, labor, and other expenses and report all variances from actual budget with the reasons and recommendations for remedial action. Ensure timely processing of all monthly invoices to reflect accurate monthly food costs. o Implement business strategies for Food Beverage operations aligned with the company’s overall mission, vision, values and strategies. o Create a fun and friendly environment for employees aligned with the company culture through constant communication and reinforcement. o Deliver the Salt Hotels experience for guests and employees. o Communicate and reinforce the food quality and service vision for the Hotel and Lanes to fellow managers, supervisors and other staff. o Enforce sanitary practices for food handling and general cleanliness to be in compliance with operational standards, company policies, federal/state/local laws, and ordinances. o Ensure a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly in the event that a guest or employee is injured. o Provide employees with the tools and environment they need to deliver the guest experience. o Coordinate the set-up of the kitchens and dining area areas in accordance with the company’s standards. o Inspect the kitchens, dining area, bars, and back of house areas on an ongoing basis and take appropriate steps to ensure facilities meet or exceed standards at all times o Respond to guest concerns in a timely and genuine manner The People o Embody Salt Hotels core values and deliver the Salt Hotels experience for guests. o Work in a consultative manner with all staff. o Assist in identifying and recruiting new talent, developing a strong team. o Ensure a safe, positive and happy work environment aligned with Salt Hotels codes of conduct and core values. The Rest o Ensure that the business is perceived as a respected, important member of the community. o Protect the reputation of the company in a manner that ensures all guests have a positive experience. o Always acts in a manner that is in keeping with all local, state & governmental codes and laws and maintains the highest standards of health, sanitation, and cleanliness. You o At least 2 years of experience as an Executive Chef or 3 years of experience as a Sous Chef required o Culinary degree preferred o Strong knowledge of Culinary and Stewarding operations o Experience with Banquet production and execution o Must be able to work variable shifts including days, nights, weekends, and holidays as needed o Must have general computer knowledge and must be proficient in Microsoft Office, including Microsoft Word and Excel o Can play nice with others and be a calm presence in a sometimes high stress operation

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