Executive Chef

Delaware North's Patina Group; Buffalo (NY); On-site; USD 68,300 - 92,200; Full time

Benefits offered by this job

Medical, dental, and vision insurance

401(k) with up to 4% company match

Annual performance bonus

Paid vacation days and holidays

Paid parental leave

Tuition reimbursement

Generous discounts

Job summary

Delaware North’s Patina Group in Buffalo, NY is seeking an Executive Chef to lead the kitchen and service teams, delivering exceptional food and guest experiences.

This role requires inspiring leadership and innovative recipe development, with a track record in high-volume, upscale concepts. Competitive base salary plus annual bonus and benefits; flexibility to manage menus, costs, and staff while upholding safety standards.

Qualifications

• Executive Chef experience in high-volume, upscale concept
• Five years’ culinary experience in established restaurants and catering
• ServSafe and Food Safety Handler certifications preferred
• Strong financial and computer skills with budgeting and P&L knowledge, plus MS Office & POS familiarity

Responsibilities

• Oversee back-of-house operations, training, food production, and service execution.
• Develop recipes, portion specifications, and budget for all menu items.
• Prepare operational reports and highlight progress, adverse trends, and recommendations.
• Maintain knowledge of and ensure compliance with company and health department policies

Skills

Team leadership

Recipe development

Food safety knowledge

Budgeting / P&L awareness

Education

Culinary Arts degree

Tools

Microsoft Office

POS systems

Job description

The opportunity

Delaware North’s Patina Group is searching for an Executive Chef to join our team at Patina 250 in Buffalo, New York. As Executive Chef, you will lead the kitchen and service teams in delivering exceptional food and service to our guests.

If you’re an inspiring leader and innovative recipe developer looking to grow your career at a global hospitality company, apply now for this Executive Chef position.

Pay

Minimum – Anticipated Maximum Base Salary: $68,300 – $92,200 / year

In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at https://careers.delawarenorth.com/benefits/

What we offer

At Delaware North, we care about our team members’ personal and professional journeys. These are just some of the benefits we offer:

• Medical, dental, and vision insurance
• 401(k) with up to 4% company match
• Annual performance bonus based on level, as well as individual, company, and location performance
• Paid vacation days and holidays
• Paid parental bonding leave
• Tuition and/or professional certification reimbursement
• Generous friends-and-family discounts at many of our hotels and resorts

What will you do?

• Oversee all back-of-house operations, including staff training and development, food production, and service execution, ensuring operational excellence and high-quality guest experiences.
• Develop and maintain recipes, portion specifications, and standard preparation procedures; determine purchasing specifications and budgetary allotments for all menu items
• Prepare operational reports; highlight progress, adverse trends, and make recommendations for success
• Maintain knowledge of and compliance with all company and health department policies, regulations, and standards
• Possess working knowledge of company invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control, and hiring, counseling, and termination policies

More about you

• Minimum 2-3 years’ experience as an Executive Chef in a high-volume, upscale concept with five years’ culinary experience in established restaurants and catering companies
• Certificate or degree in Culinary Arts preferred but not mandatory
• ServSafe and Food Safety Handler certifications preferred but not mandatory
• Strong financial and computer skills; experience working with and understanding of P&Ls and budgeting; knowledge of Microsoft Office Suite programs (Word, Excel, PowerPoint, and Outlook) and point-of-sale (POS) systems
• Ability to work a flexible schedule to accommodate business needs
• Proven ability to lead team members clearly and concisely while positively influencing behavior and performance

Shift details

Days
Evenings
Holidays
Weekends
Events