Executive Chef

Welcome to Prism Hotels & Resorts! You have found the perfect place to pursue your professional career. Ready for an exciting career in the hospitality industry? Prism Hotels & Resorts is the perfect place to find it all!! We offer challenging opportunities in an entrepreneurial environment where associates play a major role in determining and achieving company goals. We choose our people as carefully as we choose our hotels and our associates are rewarded with unparalleled career opportunities.

Founded as a hospitality investment and management firm in 1983, Prism Hotels & Resorts has grown to a company that oversees a portfolio of over thirty hotels and 7,000 rooms in a dozen states. The Company employs almost 2,500 people. Prism operates this portfolio from its headquarters near the Galleria in Dallas. The Company has achieved impressive growth rates in the past few years. Prism is an approved franchiseeoperator for all major brands including Marriott, Hilton, Starwood, InterContinental Hotel Group, Preferred, Hyatt, Choice and Wyndham. Prism functions in an entrepreneurial style with great emphasis to associates involvement in decision formation. Senior management promotes the concept of career growth within the Company for all associates.

We are located just off Route 3 in Secaucus at the Harmon Meadows Complex. The hotel offers 151 two room suites, a full service restaurant and bar and 10,000 square feet of meeting space.

Primary responsibilities include:

- Communicate effectively, both verbally and in writing to provide clear direction in assigning, training and instructing the culinary staff in detail of work

- Provide staffing, training, counseling, and performance review for culinary department

- Plan, organize and monitor staff activities to ensure compliance with quality assurance standards set by hotel

- Manage finances of the culinary operations including budget and inventory controls

- Establish and maintain adequate supplies for efficient operation of department

- Ensure proper usage of chemicals and cleaning supplies by monitoring usage, providing complete training for employees and ensuring proper labeling of hazardous supplies in accordance with hotel Hazmat program

- Plan and conduct Staff meetings

- Attend various other related meetings to obtain and disseminate pertinent information

- Works closely with the F&B Service Manager and the other members of the kitchen staff to ensure our guests receive exceptional food quality presented in an elegant fashion

- Ensure that all kitchen operations are efficient and maximize the use of product and employee labor

- Ensure that all equipment is clean and in proper working condition

- Mentor kitchen staff; enhance their development by teaching them new skills and supporting and rewording their progress.

- Responsibility for providing the highest quality food and service and ensuring that cleanliness and safety standards are met

- Create special events menus