Executive Chef

remingtonhotelscareers; Buffalo (NY); On-site; USD 80,000 - 100,000; Full time

Job summary

Remington Hotels in Buffalo, NY is seeking an experienced Executive Chef to lead kitchen operations for our restaurants and banquets. You will supervise staff, design menus and recipes, manage food costs, and ensure compliance with health regulations.

This role requires strong leadership, scheduling, inventory control, and a commitment to sanitation and quality. It offers opportunities to influence guest experiences across multiple venues with a competitive salary.

Qualifications

• Minimum 3 years' experience as Executive Chef with menu design and recipe creation.
• Knowledge of federal, state and local food handling laws and regulations.
• High work ethic and self-initiative.
• Strong scheduling, supervision and team collaboration skills.

Responsibilities

• Supervise, guide and train kitchen associates to ensure quality production.
• Schedule and direct kitchen personnel and enforce discipline when needed.
• Maintain inventory of supplies for kitchen operations.
• Establish performance standards for food prep, purchasing and production.
• Monitor sanitation and organization in food/beverage areas.
• Review and achieve cost goals for food cost and labor.

Skills

Executive Chef experience

Menu design

Food safety

Microsoft Office

Team leadership

Cost control

Tools

Microsoft Office

Job description

What you will be doing

• 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.

Annual Salary : $90,000

What we are looking for

• Have a minimum 3 years' experience as Executive Chef, including record of menu design and recipe creation.
• Knowledge of federal, state and local laws and regulations as it relates to food handling and food production.
• High work ethic and self-initiative
• Strong computer skills in Microsoft Suite
• May be required to work varying schedules to include nights, weekends, and holidays
  Someone who enjoys working as and being part of a team that provides great experiences for our Guests!

Physical Requirements (In-Office Role)

• Ability to work in a standard office environment.
• Prolonged periods of sitting at a desk and working on a computer. (6-8 hours a day)
• Occasional standing and walking throughout the workday.
• Frequent fine motor skills, use of hands and fingers for keyboarding/typing, utilizing a mouse or trackpad, writing, and operating office equipment.
• Ability to communicate effectively verbally and in writing.
• Occasionally required to stand, walk, bend, reach, or carry items.
• Ability to lift and/or move 10–25 pounds as needed (e.g., files, office supplies).
• Visual ability to read from a computer screen and printed materials including close visual focus for extended periods and color differentiation (for certain roles).
• Ability to hear and participate in conversations and meetings, use phone and/or headset
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the role.