Executive Chef

Remington Hospitality; Buffalo (NY); On-site; USD 42,000 - 58,000; Full time

Job summary

Remington Hospitality seeks an experienced kitchen supervisor to lead and develop our kitchen team across restaurant and banquet operations. You will drive quality food production, maintain cleanliness, and ensure timely service.

The role emphasizes labor optimization, inventory control, and strict adherence to safety standards. You will oversee cooking, plating, and coordination with front-of-house teams in a busy hospitality environment.

Responsibilities

• Supervise, guide and train kitchen associates to ensure quality food production for restaurants and banquets.
• Focus on timing, portions, food quality and sanitation.
• Schedule, evaluate and direct kitchen personnel, including utility and sanitation, and the employee cafeteria.
• Provide disciplinary action if necessary.
• Ensure appropriate inventory of supplies and materials for associates.
• Establish, direct and review performance standards in food preparation, purchasing and production.
• Monitor sanitation, cleanliness and organization in food and beverage areas.
• Review and achieve cost goals in food cost, kitchen labor and related expenses.

Job description

• Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness.
• Schedule, evaluate, supervise and direct all kitchen personnel, including utility and sanitation as well as the employee cafeteria, providing disciplinary action if necessary.
• Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
• Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved.
• Monitor, direct and coordinate effective sanitation, cleanliness and organization efforts in food and beverage areas.
• Responsible for the review and accomplishment of cost goals in the area of food cost, kitchen labor and related expenses.