Executive Chef | High-Volume, Seasonal Dining in Buffalo

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

Benefits offered by this job

Medical, dental, and vision insurance

401(k) with up to 4% company match

Annual performance bonus based on ...

Paid vacation days and holidays

Paid parental bonding leave

Tuition and/or professional认证 reimbur

Generous friends-and-family discounts

Job summary

Delaware North in Buffalo, NY seeks an accomplished Executive Chef to lead Patina 250, a contemporary American restaurant inside The Westin Buffalo, delivering seasonal, elevated yet approachable cuisine.

You will oversee all back-of-house operations, drive culinary excellence, mentor a high-volume kitchen team, manage labor and costs, and partner with front-of-house leadership to create memorable guest experiences.

Qualifications

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

Responsibilities

• Scheduling and assigning tasks for service and kitchen team members, and monitoring shift responsibilities, ensuring actions are in line with company quality, sanitary, and legal standards
• Assist with team member training, monitor their performance while keeping open communication for needed corrections
• Maintain positive guest relations and high standards of service, addressing concerns and complaints in a timely and professional manner
• Assist with administrative tasks, including ordering and inventory for the bar

Skills

Leadership

Menu development

Team training

Tools

Microsoft Office

Job description

Delaware North in Buffalo, NY seeks an accomplished Executive Chef to lead Patina 250, a contemporary American restaurant inside The Westin Buffalo, delivering seasonal, elevated yet approachable cuisine.

You will oversee all back-of-house operations, drive culinary excellence, mentor a high-volume kitchen team, manage labor and costs, and partner with front-of-house leadership to create memorable guest experiences.