Executive Chef - Jazzboline Restaurant | Reikart House

Jazzboline Restaurant & Bar•Amherst, NY

3d•Onsite

About The Position

Reikart House and Jazzboline Restaurant, Bar & Ballroom are seeking an exceptional leader to serve as their Executive Chef. This role is responsible for the entire culinary program across two kitchens and all outlets, leading a back-of-house culinary team of 25 to 30 staff. The position involves overseeing à la carte breakfast service for hotel guests, room service, à la carte dinner service six nights a week, Sunday Jazz Brunch Buffet, and culinary execution for weddings, social events, corporate functions, and other catered experiences. The ideal candidate is a "game time" leader who can set the tone, drive the pace, maintain standards, and keep the team composed and focused during busy periods. This role offers the opportunity to shape menus, develop culinary talent, build a strong kitchen culture, and work directly with local ownership.

Requirements

5 to 10 years of related culinary experience
Advanced knowledge of culinary operations and food & beverage management
Experience leading, coaching, and developing a culinary team
Experience in both a la carte dining and banquets or events
A visible, energetic, hands-on leadership style during service
Strong understanding of food costs, labor management, budgeting, and forecasting
Excellent communication, organization, and problem-solving skills
A commitment to food quality, sanitation, safety, and exceptional guest experiences
Comfortable working in an active commercial kitchen environment, including prolonged standing, regular movement throughout the kitchen, exposure to varying temperatures, and lifting approximately 30 to 35 lbs.

Nice To Haves

Hotel experience a plus
Post-high school culinary or related education is preferred.

Responsibilities

Lead all aspects of culinary operations across both kitchens, including food production, preparation, presentation, menu development, sanitation, purchasing, budgeting, and cost management.
Hire, train, coach, develop, and empower a back-of-house culinary team of 25 to 30 staff, including sous chefs and breakfast team.
Create an environment built on communication, accountability, teamwork, and high standards.
Collaborate with the Food and Beverage Director, General Manager, and property leadership team on menu development, food and labor cost analysis, departmental budgets, profitability improvement, production levels, and ensuring exceptional product quality.
Ensure the kitchen, equipment, and surrounding areas meet or exceed company, Marriott, federal, and state sanitation and safety standards.
Maintain consistency and lead the team during service.
Develop people, build a strong kitchen culture, and maintain consistency.