Executive Chef

Company: Stonebridge Companies
Location: New York
Posted on: April 12, 2025

Job Description:

Nestled in the heart of Williamsburg on the top floor of the Penny Hotel, eLNico is a dynamic and contemporary restaurant that celebrates the bold, vibrant flavors of Latin cuisine, with a special emphasis on Mexican dishes. As we continue to evolve and expand our culinary vision, we're seeking an experienced and passionate Executive Chef to lead our kitchen team. This role requires someone with a deep knowledge of Mexican and Latin cooking, coupled with a strong commitment to culinary excellence.The Executive Chef at eLNico will be responsible for all aspects of the kitchen's operations, including menu creation, staff leadership, and day-to-day management, ensuring that every dish reflects our dedication to high-quality, Latin-inspired cuisine. The ideal candidate will bring a wealth of experience in Mexican and Latin culinary traditions, while also embracing the opportunity to innovate and push boundaries. This position demands a hands-on leader who excels in a fast-paced environment and is committed to cultivating a positive, collaborative, and creative atmosphere for the team.PRIMARY DUTIES AND RESPONSIBILITIES:

• Oversee all aspects of the daily operation of the kitchen and food production areas.
• Provide training for all staff and meet corporate quality standards, establish and enforce food specifications, portion controls, recipes and sanitation.
• Know and enforce all local health department sanitation laws.
• Check food purchases for proper ordering, quality and price structure.
• Control food and labor costs while maximizing guest satisfaction.
• Work with F&B Director and keep them informed of F&B issues as they arise.
• Develop proper training and direction of departmental staff in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
• Coordinate all par stock levels; monitor and assess food portion size, visual appeal, taste and temperature of items served.
• Understand daily forecasts and customer counts.
• Prepare and submit required reports in a timely manner including but not limited to Wages, Payroll, Revenue, Schedules and Quarterly Action Plans.
• Conduct staff performance reviews in a timely manner.
• Review and approve weekly payroll.
• Coordinate and monitor all Loss Prevention in the kitchen area.
• Maintain regular attendance in compliance with standards and scheduling which will vary according to needs of the hotel.
• Must be consistently on time.
• Maintains high standards of personal appearance and grooming, which include compliance with the dress code.
• Perform any other duties as requested by the Restaurant General Manager and the Hotel General Manager.EDUCATION AND EXPERIENCE REQUIREMENTS:
  • A 2-year, 3-year, or 4-year culinary degree and at least 5 years of progressive experience in a hotel or a related field.
  • Strong background in Mexican and Latin cuisine.
  • Previous supervisory experience is required.
  • Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.QUALIFICATIONS
    • Ability to read, analyze, and interpret general business and hotel reports.
    • Ability to write reports, business correspondence, and procedure manuals.
    • Ability to use various computer programs such as Word, Excel and Outlook.SUPERVISORY RESPONSIBILITIES
      • Position has supervisory responsibilities over culinary staff.WORK ENVIRONMENTThe work environment normally entails the following:--- Kitchen environment - varying degrees in temperature.--- Exposure to cleaning chemicals throughout the day.--- Minimal to moderate noise levels consistent with hotel environment.PHYSICAL DEMANDSDuring the course of performing the physical demands of this position, associates are expected to observe and adhere to safety and security procedures, promoting a safe work environment.The physical activity normally entails the following attributes:
        • Stand more than 80% of the time.
        • Walk more than 50% of the time.
        • Lift up to 50 pounds.
        • Push/pull up to 30 pounds.
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Keywords: Stonebridge Companies, Scranton , Executive Chef, Hospitality & Tourism , New York, Pennsylvania