Executive Chef

Horizon Hospitality Associates, Inc; City of Utica (NY); On-site; USD 85,000 - 110,000; Full time

Benefits offered by this job

Health insurance

401(k) plan

Relocation assistance

Job summary

Horizon Hospitality Associates, Inc. in Utica, NY, seeks an Executive Chef to elevate its culinary program across a luxury upscale-casual dining venue and private event property.

You will oversee all culinary operations and lead a proactive team in a growing venue with a strong corporate support structure. The position offers a base salary range of $85,000 to $110,000 plus a year-end discretionary bonus potential up to $7,500, comprehensive health coverage, a 401(k) with employer match, and

Qualifications

• Executive-level leadership experience in multi-facility F&B operations.
• Background in upscale-casual or fine-dining concepts and high-volume events.
• Strong financial acumen with budgeting, yield analysis and labor management.
• History of team development and progressive tenure in kitchens.

Responsibilities

• Oversee day-to-day culinary operations for restaurant and events.
• Elevate menu quality with upscale items, seasonal specials and costed recipes.
• Direct food production for ~100 events annually with up to 500 guests.
• Optimize labor scheduling to align with revenue volume and labor costs.

Skills

Executive leadership

High-volume banquets

Cost control

Staff development

Job description

A luxury upscale-casual dining venue and private event property in the scenic Utica area of Central New York is seeking an accomplished Executive Chef to elevate its culinary program and oversee all culinary operations. Nestled in Oneida County, a region undergoing dynamic commercial growth and offering vibrant outdoor recreation, historic charm, and a rich quality of life. This newly renovated property boasts state-of-the-art facilities, a multi-faceted food and beverage business model, and a stable, highly supportive executive team with corporate marketing, media, and IT resources. This position provides an exceptional long-term career path for a proactive culinary leader ready to transform a growing venue into a premier regional dining destination.

Position Responsibilities

• Oversee all day-to-day culinary operations across the restaurant and banquet/event venues.
• Elevate food quality and menu composition by introducing new upscale menu items, creative seasonal specials, and fully costed recipes and menus.
• Manage high-volume wedding and event execution, successfully directing food production for approximately 100 events per year with guest capacities reaching up to 500.
• Establish precise labor scheduling based on anticipated revenue volume, preventing unnecessary overtime and optimizing workforce deployment.

Position Requirements

• Extensive professional culinary leadership experience as an Executive Chef, Executive Sous Chef, Chef de Cuisine, or Banquet Chef with multi-faceted F&B operations.
• Proven background in upscale-casual or fine-dining restaurant concepts and high-volume banquet/event venues.
• Strong financial acumen with demonstrated ability to manage labor schedules, control food costs, perform yield analysis, and manage kitchen budgets.
• History of team development, professional staff leadership, driving positive kitchen culture and accountability, and stable progressive tenure.
• Base Salary: $85,000 to $110,000 annually (commemorate with experience and proven leadership ability)
• Performance Incentive: End-of-year discretionary bonus potential ($2,500 - $7,500).
• Comprehensive Health Coverage: 100% company-paid individual health insurance plan (family coverage heavily subsidized).
• Retirement: 401(k) program with a 4% employer match.
• Relocation Assistance: Up to $5,000 reimbursement for qualified candidate relocation expenses.