Executive Chef: Lead Culinary Innovation & Service

Delaware North; Town of Pembroke (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 onlevel

Paid vacation days and holidays

Paid parental bonding leave

Tuition and/or professional certif. Re

Generous 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, within The Westin Buffalo. You will oversee back-of-house operations, drive culinary excellence, cost control, and talent development in a high-volume, fine-dining environment.

The role emphasizes menu innovation, labor management, inventory control, and collaboration with front-of-house leadership to deliver exceptional 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
• 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

Job description

Delaware North’s Patina Group seeks an accomplished Executive Chef to lead the culinary team at Patina 250 in Buffalo, NY, within The Westin Buffalo. You will oversee back-of-house operations, drive culinary excellence, cost control, and talent development in a high-volume, fine-dining environment.

The role emphasizes menu innovation, labor management, inventory control, and collaboration with front-of-house leadership to deliver exceptional guest experiences.