Overview
Delaware North's Patina Group is searching for an Executive Chef to join our team at Patina 250 in Buffalo, New York. As Executive Chef, you will lead the kitchen and service teams in delivering exceptional food and service to our guests.
If you’re an inspiring leader and innovative recipe developer looking to grow your career at a global hospitality company, apply now for this Executive Chef position.
Additional Details
At Delaware North, we care about our team members' personal and professional journeys. These are just some of the benefits we offer:
- Medical, dental, and vision insurance
- 401(k) with up to 4% company match
- Annual performance bonus based on level, as well as individual, company, and location performance
- Paid vacation days and holidays
- Paid parental bonding leave
- Tuition and/or professional certification reimbursement
- Generous friends-and-family discounts at many of our hotels and resorts
Unit Description
Patina 250 offers fresh, thoughtful, flavor-infused variations of the authentic tastes of Western New York. The restaurant, located in The Westin Buffalo, offers a refined, welcoming atmosphere to enjoy drinks, shared plates, or a full dining experience. Local artists’ work contributes to the modern mood with paintings, elaborate light fixtures, and sculptural wall installation.
Responsibilities
- Oversee all back-of-house operations, including staff training and development, food production, and service execution, ensuring operational excellence and high-quality guest experiences.
- Develop and maintain recipes, portion specifications, and standard preparation procedures; determine purchasing specifications and budgetary allotments for all menu 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 company invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control, and hiring, counseling, and termination policies
Qualifications
- Minimum 2-3 years’ experience as an Executive Chef in a high-volume, upscale concept with five years' culinary experience in established restaurants and catering companies
- Certificate or degree in Culinary Arts preferred but not mandatory
- ServSafe and Food Safety Handler certifications preferred but not mandatory
- Strong financial and computer skills; experience working with and understanding of P&Ls and budgeting; knowledge of Microsoft Office Suite programs (Word, Excel, PowerPoint, and Outlook) and point-of-sale (POS) systems
- Ability to work a flexible schedule to accommodate business needs
- Proven ability to lead team members clearly and concisely while positively influencing behavior and performance
This position starts at a minimum of: