Executive Chef

Remington Hospitality; Buffalo (NY); On-site; USD 45,000 - 70,000; Full time

Job summary

Remington Hospitality in Buffalo, NY seeks an experienced kitchen supervisor to lead the culinary team across restaurant and banquet operations. You will focus on timing, portions, food quality and sanitation to ensure exceptional guest satisfaction.

The role includes scheduling and evaluating all kitchen personnel, maintaining inventory, upholding standards in purchasing and production, and driving cost control in food and labor while sustaining high cleanliness and organization throughout the

Responsibilities

• Supervise, guide and train kitchen associates to provide quality food production with emphasis on timing, portions, food quality and sanitation.
• Schedule, evaluate, supervise and direct all kitchen personnel including utility and sanitation and employee cafeteria, with disciplinary action if necessary.
• Ensure appropriate inventory of supplies and materials for associates to perform their jobs.
• Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective coordination.
• Monitor and coordinate 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.