Executive Chef: Lead High-Volume Kitchen & Creative Menus

Delaware North; Village of Fredonia (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 reimbursement

Friends and family discounts

Job summary

Delaware North Patina Group in Buffalo, NY seeks an Executive Chef to lead the culinary team at Patina 250. You will oversee all back-of-house operations, drive culinary excellence, and ensure consistent quality in a high-volume environment.

You’ll develop menus, set portion specifications, manage food cost and labor, mentor staff, and uphold safety standards to deliver memorable dining experiences for guests.

Qualifications

• 2–3 years’ Executive Chef experience in high-volume upscale concepts or catering.
• Culinary arts degree preferred but not mandatory.
• ServSafe and food safety certifications preferred but not mandatory.

Responsibilities

• Oversee all back-of-house operations, including staff training and development, food production, and service execution.
• Develop and maintain recipes, portion specs, and standard procedures; manage purchasing specs and budgets.
• Prepare operational reports and provide recommendations for success.
• Maintain compliance with company and health department policies and standards.
• Apply knowledge of invoicing, labor tracking, scheduling, food and labor cost control, and inventory.

Skills

Executive Chef experience

Team leadership

Food cost management

P&L budgeting

Staff training and development

Flex scheduling

Education

Culinary Arts degree (preferred)

Tools

Microsoft Office Suite

POS systems

Job description

Delaware North Patina Group in Buffalo, NY seeks an Executive Chef to lead the culinary team at Patina 250. You will oversee all back-of-house operations, drive culinary excellence, and ensure consistent quality in a high-volume environment.

You’ll develop menus, set portion specifications, manage food cost and labor, mentor staff, and uphold safety standards to deliver memorable dining experiences for guests.