Executive Chef — Lead High-Volume Fine Dining & Events

Horizon Hospitality Associates, Inc.; New York (NY); On-site; USD 85,000 - 110,000; Full time

Benefits offered by this job

Health insurance

401(k) with company match

Relocation assistance

Generous PTO

End-of-year bonus potential

Job summary

Horizon Hospitality Associates, Inc. in Central New York seeks an Executive Chef to elevate its culinary program and oversee all culinary operations across restaurant and banquet venues.

The role requires leadership to drive quality, consistency, and guest satisfaction in a multi-faceted F&B operation. You will manage high-volume events, develop seasonal menus, control costs, lead a professional kitchen team, ensure safety standards, and collaborate with marketing, IT, and corporate resources to

Qualifications

• Proven executive chef or equivalent with multi-faceted F&B operations.
• Upscale-casual or fine-dining background required.
• Strong financial acumen including labor scheduling and budgeting.
• History of building and leading high-performance kitchen teams.

Responsibilities

• Oversee all day-to-day culinary operations across the restaurant and banquet/event venues.
• Elevate food quality and menu items with seasonal specials and fully costed menus.
• Manage high-volume wedding and event execution (approx. 100 events/year, up to 500 guests).
• Establish precise labor scheduling to optimize workforce and reduce overtime.
• Manage purchasing, inventory, waste minimization, vendor negotiation, and food costs.
• Lead, train, and mentor culinary staff; foster collaborative kitchen culture.
• Maintain rigorous food safety, sanitation, and equipment maintenance standards.

Skills

Executive leadership

Culinary operations

Banquet management

Food cost control

Staff development

Job description

Horizon Hospitality Associates, Inc. in Central New York seeks an Executive Chef to elevate its culinary program and oversee all culinary operations across restaurant and banquet venues.

The role requires leadership to drive quality, consistency, and guest satisfaction in a multi-faceted F&B operation. You will manage high-volume events, develop seasonal menus, control costs, lead a professional kitchen team, ensure safety standards, and collaborate with marketing, IT, and corporate resources to