Pen Ryn Estate is expanding within Bucks County PA and seeking an Executive Chef who will provide leadership and management for the culinary department for this new venture.

Supporting the goals of the General Manager, the chef will plan, organize, control and direct the work of employees in the culinary department while ensuring guest satisfaction and meaningful and lasting dining impressions. Demonstrate analytical skills, prioritize and adapt to the changing needs of the operation. Be a role model for a professional and guest-oriented culture, demonstrate a solid work ethic, good business acumen and a passion for service. This person will have strong leadership, interpersonal and analytical skills, and is able to prioritize and adapt to the changing needs of the operation..

Our chef takes pride in presentation of themselves, their team, and their food, and enjoys working in a friendly, supportive and highly-professional environment. For this venue, you must be experienced, have solid technique, and an eye for detail. Our chef is expected to be a mentor and a leader.

EXPERIENCE/EDUCATION: Minimum of 10 years of culinary experience that includes 3 years at management level, current ServSafe Certification, and a culinary degree.

ESSENTIAL FUNCTIONS

1. Adhere to budgeted costs for kitchen labor, subcontracted labor, food, equipment, and supplies.

2. Coordinate and participate in a food handling/facility maintenance sanitation program based on local, state and HAACP regulations that strives for a 90 plus percent inspection score taken randomly at any time.

3. Schedule f/t kitchen personnel to work a consistent 55-hour average week across annual schedule.

4. Schedule part-time staff per budget.

5. Formulate and maintain a variety of menu products to accommodate wedding, banquet and meeting customers.

6. Maintain a weekly multi-vendor food and supply bid system that ensures the lowest prices for the best quality products. Utilize only management pre-approved vendors.

7. Prepare and present food items to Pen Ryn standards to ensure quality and consistency.

8. Responsible for all facets of kitchen personnel management, training, and discipline.

9. Understand relationships with other departments

Have a general knowledge of the Sales Department

Understand the purpose of a Sales Department and the property Marketing Plan

Develop a good relationship between the Sales Department, Event Team, Marketing, and Administrative Departments

General Responsibilities

Primarily responsible for the ordering, receiving and storage of food product per menu, budget, quality, and sanitation requirements.

Undertake monthly food, supply and equipment inventories.

Check in food, kitchen supplies, and equipment based on purchase orders and invoices, checking for quality and quantity.

Continually update and maintain a computerized recipe card file with corresponding digital photographs of menu selections.

Deliveries

-all kitchen deliveries must be checked in and confirmed against appropriate purchase orders by full-time kitchen chef.

-deliveries should be periodically spot weighed, with weigh slip signed by driver and chef.

SUPPORTIVE FUNCTIONS

In addition to performance of these essential functions, this position is required to perform the following supportive functions:

Attend weekly management staff meetings to review upcoming events and discuss business related topics.

Conduct weekly culinary team meetings – to discuss events, procedures, food preparation and cost, labor scheduling and costs and sanitation.

3. Continually review market conditions pertaining to competition, changing food trends, product display, and staff recruiting efforts.

4. Assist in the recruitment and training of kitchen personnel.

5. Assist in kitchen employee personnel review meetings.

6. Ability to take information off Banquet Event Form and transfers to daily production sheets.

SKILLS

Demonstrate ability to perform to the standards of operations as noted in the Employee Handbook.

1. Adhere to the policies, procedures, and goals of the Pen Ryn Estate Employee

Handbook in addition to the specifics of this job description and addendum.

Ability and stamina to demonstrate and maintain a high level of energy for extended shifts.

Lead by example in creating a positive atmosphere for guest relations.

Ability to demonstrate and maintain high energy level.

Have a working knowledge and interest in the presentation and execution of parties and events.

Have a working knowledge of computer software programs including, but not limited to, Microsoft Word, Microsoft Excel, Word Perfect, Outlook Express and Caterease.

Extensive working knowledge of the fundamentals of cooking, i.e., sauteeing, broiling and frying.

Extensive knowledge of product identification and proper handling of food products.

Extensive working knowledge of accepted standards of sanitation.

Knowledge of operating kitchen equipment, i.e., stoves, ovens, broilers, slicers, and food processors, mixing machines, etc.

Sufficient manual dexterity in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.

Ability to perform duties in confined spaces and extreme temperature ranges of up to 120˚ and down to 0˚ F.

CONDITIONS/PHYSICAL REQUIREMENTS

Able to lift 100 pounds waist high

Push and/or pull 200 pounds

Stand for the entire shift

Must be able to bend, stoop twist and perform extensive walking

Must be able to exert well paced mobility to move quickly throughout kitchen

PERSONNEL

Establish and maintain positive employee relations, encourage teamwork among all departments and actively participate in motivating staff.

Have working knowledge of Human Resource S.O.P’s, legal issues that affect personnel and third party representation policies.

Effectively interview, orient and train new employees.

Objectively prepare performance appraisals and training checklists and clearly review them with employees.

Produce weekly work schedules that provide outstanding guest service while meeting the labor budget.

Participate in and conduct meetings effectively.

Proactively identify employee needs and respond to them on a timely basis.

Know the disciplinary process well and demonstrate the ability to coach and counsel effectively.

Appropriately delegate responsibility and authority.

Promote and participate in the S.M.I.L.E. Program

COMMUNICATIONS

Maintain open channels of communication, and be receptive to all departments and staff members.

Write effectively and concisely

Convey oral messages clearly and succinctly

Actively participate in all meetings

Ensure that the information needed to proficiently operate our business is disseminated and understood

Acknowledge employees for going above and beyond their duties

PLANNING, ORGANIZATION AND ADMINISTRATION

Utilize the standard operating system and monthly action plans

Exhibit sound time management skills

Exhibit sound organizational skills

Competently prepare forecasts and projections to include volume, staffing needs and direct expenses

Ensure the supplies needed to operate are properly stocked

Complete all reports accurately as required by ownership, management and accounting in a timely fashion

Job Type: Full-time

Pay: $80,000.00 - $85,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 10 years

Pay rate:

• Yearly pay

Supplemental pay types:

• Bonus opportunities

Weekly day range:

• Every weekend
• Monday to Friday

Ability to Relocate:

• Bensalem, PA 19020: Relocate before starting work (Required)

Work Location: In person