This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
The newly renovated and re-imagined restaurant the Ebbitt Room, located in the heart of the historic district in Cape May, NJ, is looking for an experienced and talented Executive Chef.
Ebbitt Room's Farm-to-Table, Farm-to-Glass philosophy features the freshest ingredients from our very own Beach Plum Farm. Be delighted by a dining experience where artisanal cocktails, farm-fresh classic American cuisine and a sophisticated, yet casual vibe create the perfect setting for a new Cape May tradition.
Direct food preparation, production and control for the Ebbitt Room & Continental breakfast. Responsible for consistently delivering results that contribute to the overall success of the restaurant and hotel by accomplishing performance objectives focused on creativity, customer service, revenues, expense management, employee training and mentoring, health, sanitation, cleanliness and product quality standards.
These duties may be described as, but not limited to:
-Responsible for enhancing the food product that is presented to guests. Make changes that respond to the marketplace and to guests' needs, both present and anticipated. Recommend changes to the food product.
-Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.
-Provide support of a specialist nature to the Executive Committee, particularly to the General Manager and Restaurant Manager. Work in support of team goals and measures effectiveness through the Food and Beverage profit and service performance of the hotel.
-Responsible for the selection, training and development of the personnel within the department. Able to exercise hire and fire discretion within the Virginia Hotel policies.
-Control the elements that determine profit and loss. Responsible for all major operating expenses. Set margins and manage the business against projections. Make decisions that relate to profit and loss. Responsible for the financial management of the operation.
-Give direction and be responsible for the implementation of plans. Monitor effectiveness and introduce changes in response to the marketplace. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures.
-Will be expected to dedicate a portion of their time each day to office related work and will respond to all business related requests in a timely manner.
-Due to the cyclical nature of the hospitality industry, employees may be required to work varying scheduled to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.
-Consult with the General Manager and Restaurant Manager on a weekly basis as well as with other departments as necessary.
-Will be expected to handle the close out responsibilities of the FOH from time to time.
-Other duties and responsibilities as assigned.
-Participate in long range planning.
-High school or equivalent education required. Minimum of two years of culinary schooling preferred.
-Must have five years of prior experience as an Executive Chef with knowledge of most international and domestic dishes.
-Must be able to obtain and/or maintain any government required licenses, certificates or permits. Certification as Executive Chef or Certified Master Chef by a government accredited culinary agency. CPR certification and/or First Aid training preferred.