Chef de Cuisine

1 year

The Lobby Club, a private restaurant and bar in the heart of Trenton, New Jerseys business and political district is looking to fill its Chef de Cuisine position. The Lobby Club is open Monday- Friday 11am-7pm. Closed weekends and major holidays.

Responsibilities for Chef de Cuisine

• The Chef de Cuisine will curate seasonal menus, host specialty events, and foster a culture of culinary excellence that reflects The Lobby Clubs values and prestige.
• Responsible for maintaining food cost and sales goals by overseeing ordering, inventories and food controls for the restaurant.
• Ensure food standards, preparation, and presentation are monitored to continue to maintain the highest quality.
• Full creative control working with the General Manager to provide an elite dining experience for our members and non-member guests.
• Ensure compliance with all safety, health, and sanitation policies.

Requirements and Experience

• Minimum 2 years experience in a culinary leadership role with a desire to learn and grow creatively.
• Detail oriented, highly organized, excellent time management and multi-tasking skills.
• Excel independently in a fast-paced environment with a passion for hospitality and service.
• Maintain the highest standards and control of the kitchen to ensure product quality, taste, and execution are met in a consistent and timely manner.
• Strong leadership, communication, and interpersonal skills.
• Reliable with a commitment to excellence, consistency and guest satisfaction.

Compensation Based on Experience

Compensation: Salary (Based on Experience)

Benefits & Perks: Paid Time Off, Potential Bonuses, Closed Weekends and Holidays

Creativity in Menu Development

Event planning and execution

Ability to Work Collaboratively With Management

Financial Acumen Related to Food Cost Management

Attention to Detail in Food Preparation and Presentation

Ability to Work Under Pressure

Strong Organizational Skills

Ability to Mentor and Lead Kitchen Staff

Commitment to Continuous Learning and Improvement

Customer Service Orientation

Ability to Adapt to Changing Environments

Problem Solving Skills in a Kitchen Setting

Ability to Maintain High Standards in Food Safety

Time Management in a Busy Kitchen

Ability to Build Relationships With Guests

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