Executive Chef | High-Volume Fine Dining

Delaware North; City of Lockport (NY); On-site; USD 62,000 - 75,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401(k) with company match

Annual performance bonus

Paid vacation and holidays

Paid parental leave

Tuition reimbursement

Friends and family discounts

Job summary

Delaware North's Patina Group seeks an accomplished Executive Chef to lead the culinary team at Patina 250 in Buffalo, NY, located inside The Westin Buffalo. This upscale restaurant focuses on seasonal ingredients, refined yet approachable cuisine, and delivering memorable dining experiences for business lunches, events, and evening dinners.

As Executive Chef, you will oversee all back-of-house operations, drive culinary excellence, innovate menus, manage labor and costs, ensure food safety, and

Qualifications

• Minimum of two years’ managerial experience in a restaurant with similar style, capacity and volume.
• ServSafe certification preferred but not mandatory (to be completed within 6 months).
• Proficiency in Microsoft Office (Word, Excel).
• No degree required.

Responsibilities

• Schedule and assign tasks for service and kitchen teams, ensuring standards are met.
• Assist with team training and performance feedback.
• Maintain guest relations and high service standards, addressing concerns promptly.
• Assist with bar ordering and inventory control.

Skills

Leadership

Team management

MS Office

Education

No degree required

ServSafe certification preferred

Tools

MS Word

MS Excel

Job description

Delaware North's Patina Group seeks an accomplished Executive Chef to lead the culinary team at Patina 250 in Buffalo, NY, located inside The Westin Buffalo. This upscale restaurant focuses on seasonal ingredients, refined yet approachable cuisine, and delivering memorable dining experiences for business lunches, events, and evening dinners.

As Executive Chef, you will oversee all back-of-house operations, drive culinary excellence, innovate menus, manage labor and costs, ensure food safety, and