Executive Chef - Jazzboline Restaurant | Reikart House

Jazzboline Restaurant & Bar

Snyder (NY)

On-site

USD 90,000 - 110,000

Full time

2 days ago

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Benefits offered by this job

Medical, Dental & Vision Insurance

401(k) with Company Match

Life Insurance

HSA & FSA

Performance Bonus

Paid Time Off

Marriott Hotel Employee Discounts

Job summary

Reikart House and Jazzboline Restaurant, Bar & Ballroom in Amherst, NY seek an Executive Chef to lead two kitchens and a 25–30 person team across hotel and events.

You will shape menus, drive food quality, and coach staff while partnering with local ownership and Marriott-backed operations to deliver exceptional guest experiences.

The role requires a hands-on, game-time leader who ensures safety, budgeting, and profitable operations while maintaining standards during busy services.

Qualifications

5 to 10 years of related culinary experience.
Advanced knowledge of culinary operations and food & beverage management.
Experience leading, coaching, and developing a culinary team.
Experience in both a la carte dining and banquets or events; hotel experience a plus.
A visible, energetic, hands-on leadership style during service.
Strong understanding of food costs, labor management, budgeting, and forecasting.
Excellent communication, organization, and problem-solving skills.
A commitment to food quality, sanitation, safety, and exceptional guest experiences.

Responsibilities

Lead all aspects of culinary operations across both kitchens, including food production, preparation, presentation, menu development, sanitation, purchasing, budgeting, and cost management.
Hire, train, coach, develop, and empower a back-of-house culinary team of 25 to 30 staff, including sous chefs and breakfast team.
Collaborate with the Food and Beverage Director, General Manager, and leadership on menu development, cost analysis, budgets, and profitability.
Ensure food safety and sanitation standards are met per company, Marriott, federal, and state requirements.

Skills

Culinary leadership

Menu development

Food cost management

Staff coaching

Service leadership

Budgeting

Communication

Education

Post-high school culinary education

Job description

Reikart House and Jazzboline Restaurant, Bar & Ballroom

Exceptional. Unique. Independent.

One Boutique Hotel. One Restaurant. Two Kitchens. Every meal, from first coffee to the last dance in the ballroom, runs through you.

Reikart House and Jazzboline are locally owned and locally operated, and that changes what it means to be our Executive Chef: you work directly with the people who make decisions, not layers of corporate approval. Owned and operated by Iskalo Development, Reikart House is a Marriott Tribute Portfolio Hotel that combines the independence and character of a boutique hotel with the backing of Marriott's reservation system. Jazzboline is the robust food and beverage operation that plays a key role in our overall guest experience. Both are part of a hospitality campus in Amherst that also includes Hyatt Place Buffalo/Amherst, supported by local ownership committed to investing in the property and its people.

The Culinary Program

As Executive Chef, you will lead the entire culinary program for Reikart House and Jazzboline, across two kitchens and every outlet, leading a back-of-house culinary team of 25 to 30 staff:

Reikart House Kitchen: à la carte breakfast service for hotel guests, including room service breakfasts.
Jazzboline Restaurant & Bar, Main Kitchen: à la carte dinner six nights a week and our Sunday Jazz Brunch Buffet.
Jazzboline Ballroom, Main Kitchen: culinary execution for weddings, social events, corporate functions, and other catered experiences.

Why This Role?

We are looking for a "game time" leader. Think of a pro football head coach on the sideline: present, engaged, and able to lift everyone around them to play at their highest level when it counts. When the dining room is full, the ballroom is turning, and tickets are flowing, you set the tone, drive the pace, maintain standards, and keep the team composed, focused, and at their best. Between games, you build the culture, develop your staff, communicate expectations, and prepare the team to win every service.

How you lead matters here. We are looking for someone who can create accountability while also building trust, respect, teamwork, and pride within the kitchen.

This is an opportunity to do more than run a kitchen. You'll shape the menus, develop culinary talent, and build a kitchen culture people want to be part of, with the direct support of local ownership.

We're looking for a leader who brings culinary expertise, creativity, accountability, and a genuine passion for hospitality-someone who wants to build an exceptional team just as much as they want to create exceptional food.

What You'll Do

You’ll lead all aspects of culinary operations across both kitchens, including food production, preparation, presentation, menu development, sanitation, purchasing, budgeting, and cost management.

More importantly, you’ll lead our people. You’ll hire, train, coach, develop, and empower a back-of-house culinary team of 25 to 30 staff, including your sous chefs and breakfast team, while creating an environment built on communication, accountability, teamwork, and high standards.

Reporting to the Food and Beverage Director, you will work collaboratively with the Director, the General Manager, and the property leadership team on menu development, food and labor cost analysis, management of departmental budgets, improving profitability, maintaining appropriate production levels and pars, and ensuring a consistently exceptional product.

Food safety is essential. You’ll ensure the kitchen, equipment, and surrounding areas meet or exceed company, Marriott, federal, and state sanitation and safety standards.

What We’re Looking For

Exceptional Food. Genuine Hospitality. Inspired Leadership.

We're looking for an established culinary leader who understands that being an Executive Chef is about more than creating great food. It's about developing people, building a strong kitchen culture, maintaining consistency, and being out front, leading the team when the game is on.

The ideal candidate brings:

5 to 10 years of related culinary experience
Advanced knowledge of culinary operations and food & beverage management
Experience leading, coaching, and developing a culinary team
Experience in both a la carte dining and banquets or events; hotel experience a plus
A visible, energetic, hands-on leadership style during service
Strong understanding of food costs, labor management, budgeting, and forecasting
Excellent communication, organization, and problem-solving skills
A commitment to food quality, sanitation, safety, and exceptional guest experiences

Post-high school culinary or related education is preferred.

Schedule & Physical Requirements

This hands-on leadership role requires a flexible schedule, including evenings, weekends, and event days, based on hotel, restaurant, event, and business needs.

The Executive Chef must be comfortable working in an active commercial kitchen environment, including prolonged standing, regular movement throughout the kitchen, exposure to varying temperatures, and lifting approximately 30 to 35 lbs.

Compensation & Benefits

Salary: $90,000 to $110,000 annually, plus a performance bonus tied to measurable goals.

Final compensation based on experience, qualifications, and relevant culinary leadership experience.

We believe taking care of our guests starts with taking care of our team. Eligible employees may have access to: