Executive Chef — High-Volume, Growth & Benefits

Delaware North; City of Lockport (NY); On-site; USD 92,000 - 116,000; Full time

Benefits offered by this job

Medical, dental, and vision insurance

401(k) with company match

Annual performance bonus

Paid vacation and holidays

Paid parental bonding leave

Tuition or certification reimbursement

Friends-and-family discounts

Job summary

Patina 250 in Buffalo, NY, led by Delaware North, seeks an Executive Chef to steer the culinary team and back-of-house operations. You will drive food quality, menu innovation, and financial accountability while fostering a culture of teaching and professional development.

The role requires managing high-volume kitchens, ensuring consistency in execution, and upholding the highest standards of food safety and sanitation. A passionate, strategic leader is preferred.

Qualifications

• 2–3 years’ experience as an Executive Chef in a high-volume, upscale concept with five years' culinary experience in established restaurants and catering companies.
• Strong financial acumen with P&L and budgeting; proficient with MS Office and POS systems.

Responsibilities

• Oversee all back-of-house operations, including staff training and development, food production, and service execution.
• Develop and maintain recipes, portion specs, and standard preparation procedures; set purchasing specs and budgets.
• Prepare operational reports and highlight progress or adverse trends; provide recommendations for success.
• Maintain knowledge of and compliance with company and health department policies and standards.
• Possess working knowledge of invoicing, labor tracking, scheduling, food and labor cost control, inventory, and hiring policies.

Skills

Executive Chef experience

Team leadership

Food safety knowledge

Education

Culinary Arts certificate/degree

Tools

Microsoft Office

POS systems

Job description

Patina 250 in Buffalo, NY, led by Delaware North, seeks an Executive Chef to steer the culinary team and back-of-house operations. You will drive food quality, menu innovation, and financial accountability while fostering a culture of teaching and professional development.

The role requires managing high-volume kitchens, ensuring consistency in execution, and upholding the highest standards of food safety and sanitation. A passionate, strategic leader is preferred.