Job Details

We are seeking an experienced and motivated Head Chef to lead our culinary operation and deliver an outstanding dining experience across restaurant service, golf-course operations, banquets, and special events. The ideal candidate is organized, creative, cost-conscious, and able to lead a kitchen team with consistency, professionalism, and accountability.

Key Responsibilities

• Lead daily kitchen operations and ensure high-quality food preparation, presentation, and service.
• Develop seasonal menus, weekly specials, and menus for banquets, golf outings, and in-house special events.
• Recruit, train, schedule, and manage kitchen staff to support consistent service and strong team performance.
• Maintain recipe standards, portion control, product sourcing, and dish quality through regular monitoring and inspection.
• Ensure New York State food safety, sanitation, cleanliness, allergen, and workplace standards are consistently followed.
• Manage purchasing, receiving, storage, inventory, waste control, prep levels, labor planning, and food-cost targets.
• Communicate effectively with management, event staff, front-of-house team members, and other departments.

Qualifications

• Previous experience as a Head Chef, Executive Chef, Sous Chef, or similar culinary leadership role preferred.
• Strong leadership, communication, organization, and problem-solving skills.
• Experience with menu planning, event execution, inventory management, ordering, and food cost control.
• Knowledge of food safety, sanitation, allergen awareness, and kitchen workplace standards.
• Ability to work a flexible schedule, including evenings, weekends, holidays, and event-based hours.
• Ability to lead under pressure while maintaining quality, consistency, and professionalism.

APPLY HERE: