Executive Chef: High-Volume Upscale Kitchen Leader

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

Benefits offered by this job

Medical, dental, and vision insurance

401(k) with up to 4% company match

Annual performance bonus

Paid vacation days and holidays

Paid parental bonding leave

Tuition and/or certification reimburse

Discounts for friends & family

Job summary

Patina 250 at The Westin Buffalo, led by Delaware North's Patina Group, is seeking an Executive Chef to guide the culinary team. You will supervise back‑of‑house operations, drive culinary excellence, develop innovative menus, and mentor staff toward professional growth.

The role requires high‑volume kitchen leadership, strong food safety standards, and financial accountability, including budgeting and P&L awareness.

Qualifications

• 2-3 years’ Executive Chef experience in high-volume upscale concepts
• Culinary Arts certificate or degree preferred
• ServSafe and Food Safety Handler certifications preferred
• Strong financial and computer skills; familiarity with budgets and P&Ls
• Willing to work a flexible schedule
• Proven ability to lead teams and influence performance

Responsibilities

• Oversee back-of-house operations, staff training and service execution
• Develop recipes, portion specs and budget allocations for all menu items
• Prepare operational reports and analyze trends
• Maintain compliance with company and health department policies
• Knowledge of invoice tracking, labor tracking, scheduling, and inventory controls

Skills

Leadership

Menu development

Financial acumen

Computer skills

Team management

Flexibility

Education

Culinary Arts degree or certificate (preferred)

Tools

POS systems

Microsoft Office Suite

Job description

Patina 250 at The Westin Buffalo, led by Delaware North's Patina Group, is seeking an Executive Chef to guide the culinary team. You will supervise back‑of‑house operations, drive culinary excellence, develop innovative menus, and mentor staff toward professional growth.

The role requires high‑volume kitchen leadership, strong food safety standards, and financial accountability, including budgeting and P&L awareness.