Executive Chef | Lead Kitchen, Banquets & Cost Control

Remington Hospitality; Buffalo (NY); On-site; USD 55,000 - 75,000; Full time

Job summary

Remington Hospitality in Buffalo, NY seeks an experienced kitchen supervisor to lead production for both restaurant and banquet services. You will oversee, train and schedule kitchen staff, focusing on timing, portions, quality and sanitation.

The role involves controlling costs, maintaining cleanliness, and ensuring consistent food preparation standards across outlets. Strong leadership and communication are essential to coordinate teams and meet service goals.

Qualifications

• Supervise and train kitchen staff to maintain quality and sanitation.
• Establish performance standards for food preparation and production.
• Coordinate timing and portions to ensure consistency across services.

Responsibilities

• Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing on timing, portions, food quality and sanitation/cleanliness.
• Schedule, evaluate, supervise and direct all kitchen personnel, including utility and sanitation as well as the employee cafeteria, providing disciplinary action if necessary.
• Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
• Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved.
• Monitor, direct and coordinate effective sanitation, cleanliness and organization efforts in food and beverage areas.
• Responsible for the review and accomplishment of cost goals in the area of food cost, kitchen labor and related expenses.

Skills

Food preparation

Sanitation

Team leadership

Training

Scheduling

Job description

Remington Hospitality in Buffalo, NY seeks an experienced kitchen supervisor to lead production for both restaurant and banquet services. You will oversee, train and schedule kitchen staff, focusing on timing, portions, quality and sanitation.

The role involves controlling costs, maintaining cleanliness, and ensuring consistent food preparation standards across outlets. Strong leadership and communication are essential to coordinate teams and meet service goals.