Executive Chef — Lead High-Volume Kitchen & Team

Delaware North; Town of Pembroke (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 based onlevel

Paid vacation days and holidays

Paid parental bonding leave

Tuition and/or professional certs

Friends-and-family discounts

Job summary

Patina 250 in Buffalo, New York, part of Delaware North, is seeking an Executive Chef to lead the culinary team and oversee all back-of-house operations. The role emphasizes culinary excellence, menu innovation, financial accountability, and strong team leadership to deliver memorable dining experiences.

The ideal candidate will drive food quality, maintain safety standards, and develop staff through teaching and professional growth while managing high-volume operations and collaborating across

Qualifications

• 2-3 years as an Executive Chef in a high-volume upscale concept
• Five years culinary experience in established restaurants and catering companies
• ServSafe/food safety knowledge is 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; determine purchasing specs and budget for all items
• Prepare operational reports; highlight progress, adverse trends, and make recommendations for success
• Maintain knowledge of and compliance with all company and health department policies, regulations, and standards
• Possess working knowledge of invoice tracking, labor tracking, scheduling, food and labor cost management, inventory control, and related HR policies

Skills

Financial literacy

Budgeting

POS systems

Leadership

Excel

Education

Culinary Arts degree

Tools

Microsoft Office Suite

POS systems

Job description

Patina 250 in Buffalo, New York, part of Delaware North, is seeking an Executive Chef to lead the culinary team and oversee all back-of-house operations. The role emphasizes culinary excellence, menu innovation, financial accountability, and strong team leadership to deliver memorable dining experiences.

The ideal candidate will drive food quality, maintain safety standards, and develop staff through teaching and professional growth while managing high-volume operations and collaborating across