Executive Chef

Marriott•Amherst, NY

2d•$90,000 - $110,000•Onsite

About The Position

One boutique hotel. One restaurant. Two kitchens. Every meal, from first coffee to the last dance in the ballroom, runs through you. Reikart House and Jazzboline are locally owned and locally operated, and that changes what it means to be our Executive Chef: you work directly with the people who make decisions, not layers of corporate approval. Owned and operated by Iskalo Development, Reikart House is a Marriott Tribute Portfolio hotel, combining the independence and character of a boutique hotel with the backing of Marriott's reservation system. Jazzboline is the robust food and beverage operation that plays a key role in our overall guest experience. Both are a part of a hospitality campus in Amherst that also includes Hyatt Place Buffalo/Amherst, supported by local ownership that is committed to investing in the property and its people. As Executive Chef, you will lead the entire culinary program for Reikart House and Jazzboline, across two kitchens and every outlet, leading a back of house culinary team of 25 to 30 staff: Reikart House Kitchen: a la carte breakfast service for hotel guests, including room service breakfasts. Main Kitchen, Jazzboline Restaurant & Bar: a la carte dinner six nights a week and our Sunday Jazz Brunch Buffet. Main Kitchen, Jazzboline Ballroom: culinary execution for weddings, social events, corporate functions, and other catered experiences. We are looking for a "game time" leader. Think of a pro football head coach on the sideline: present, engaged, and able to lift everyone around them to play at their highest level when it counts. When the dining room is full, the ballroom is turning, and the tickets are flowing, you are there setting the tone, driving the pace, maintaining standards, and keeping the team composed, focused, and at their best. Between games, you build the culture, develop your staff, communicate expectations, and prepare the team to win every service. How you lead matters here. We are looking for someone who can create accountability while also building trust, respect, teamwork, and pride within the kitchen. This is an opportunity to do more than run a kitchen. You'll shape the menus, develop culinary talent, and build a kitchen culture people want to be part of, with the direct support of local ownership. We're looking for a leader who brings culinary expertise, creativity, accountability, and a genuine passion for hospitality, someone who wants to build an exceptional team just as much as they want to create exceptional food.

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, while creating an environment built on communication, accountability, teamwork, and high standards.
Work collaboratively 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.
Shape menus, develop culinary talent, and build a kitchen culture people want to be part of.
Be a visible, energetic, hands-on leader during service.
Maintain consistency and lead the team when the game is on.