Executive Chef - Jazzboline Restaurant | Reikart House

Jazzboline Restaurant & Bar•Town of Amherst, NY

4d•$90,000 - $110,000•Onsite

About The Position

Reikart House and Jazzboline Restaurant, Bar & Ballroom are seeking an Executive Chef to lead the entire culinary program across two kitchens and every outlet. This role involves managing a back-of-house culinary team of 25 to 30 staff, overseeing à la carte breakfast service for hotel guests (including 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 Executive Chef will be a "game time" leader, setting the tone, driving the pace, maintaining standards, and keeping the team composed and focused during busy periods. This position offers the opportunity to shape menus, develop culinary talent, and build a desirable kitchen culture with direct support from 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
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

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 the 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, management of departmental budgets, improving profitability, maintaining appropriate production levels and pars, and ensuring a consistently exceptional product.
Ensure the kitchen, equipment, and surrounding areas meet or exceed company, Marriott, federal, and state sanitation and safety standards.
Provide visible, energetic, hands-on leadership during service.