Executive Chef

Restaurant Zone Recruiting; City of Rochester (NY); On-site; USD 95,000 - 160,000; Full time

Job summary

Restaurant Zone Recruiting is seeking an experienced Executive Chef to lead culinary operations for a busy entertainment and event venue. You will oversee culinary and stewarding teams, manage food and labor costs, and coordinate purchasing and inventory to ensure consistent quality across multiple service environments.

This role focuses on large-scale production, catering, banquets, and high-volume service, requiring strong leadership and operational prowess to deliver exceptional results under

Qualifications

• Executive Chef experience in high-volume settings such as hotels, arenas, or entertainment venues.
• Proven ability to plan menus, purchase intelligently and manage inventories.
• Experience leading, hiring and developing culinary teams.

Responsibilities

• Lead culinary operations for a busy entertainment and event venue.
• Oversee culinary and stewarding teams, manage food and labor costs.
• Coordinate purchasing and inventory and ensure quality across service environments.
• Drive production planning, banquet and large-event execution with tight timelines.

Skills

Executive Chef leadership

High-volume catering

Menu development

Cost control

Staff development

Job description

We are seeking an experienced Executive Chef to lead culinary operations for a busy entertainment and event venue.

This is a hands-on leadership role for someone who understands large-scale food production, catering, banquets, and high-volume service. You will oversee culinary and stewarding teams, manage food and labor costs, coordinate purchasing and inventory, and ensure consistent quality across multiple service environments.

What we are looking for:

• Executive Chef experience in a high-volume restaurant, hotel, catering company, stadium, arena, or entertainment venue
• Proven experience executing large events, banquets, or catered functions
• Strong background in production planning, menu development, purchasing, and inventory
• Experience leading, hiring, training, and developing culinary teams
• Ability to manage food and labor costs while maintaining quality
• Strong food safety and sanitation practices
• Comfortable working closely with operations and event teams under tight timelines

This role is not a fit for someone whose experience is limited to a small, single-unit restaurant. We are looking for a culinary leader who has managed meaningful operational complexity and can deliver consistent execution at scale.