What are the responsibilities and job description for the Executive Chef position at Delaware North's Patina Group?
The opportunity
Delaware North’s Patina Group is seeking an Executive Chef to lead the culinary team at Patina 250 in Buffalo, New York. As Executive Chef, you will oversee all back-of-house operations, driving culinary excellence through exceptional food quality, innovative menu development, financial accountability, and strong team leadership. This role is responsible for managing high-volume kitchen operations, ensuring consistency in execution, and fostering a culture of teaching, training, and professional development. The ideal candidate is a passionate and strategic leader who can inspire teams, collaborate across departments, maintain the highest standards of food safety and sanitation, and deliver memorable dining experiences that exceed guest expectations.
If you are committed to culinary innovation, operational excellence, and building high-performing teams, we encourage you to apply.
Pay
Minimum – Anticipated Maximum Base Salary: $92,200 – $116,100 / year
In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at https://careers.delawarenorth.com/benefits/.
What we offer
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
What will you do?
- 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
More about you
- 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
Shift details
Days
Evenings
Holidays
Weekends
Events
Source: Casino Careers
Salary : $92,200 - $116,100