Executive Chef

A luxury upscale-casual dining venue and private event property in the scenic Utica area of Central New York is seeking an accomplished Executive Chef to elevate its culinary program and oversee all culinary operations. Nestled in Oneida County, a region undergoing dynamic commercial growth and offering vibrant outdoor recreation, historic charm, and a rich quality of life. This newly renovated property boasts state-of-the-art facilities, a multi-faceted food and beverage business model, and a stable, highly supportive executive team with corporate marketing, media, and IT resources. This position provides an exceptional long-term career path for a proactive culinary leader ready to transform a growing venue into a premier regional dining destination. Position Responsibilities Oversee all day-to-day culinary operations across the restaurant and banquet/event venues. Elevate food quality and menu composition by introducing new upscale menu items, creative seasonal specials, and fully costed recipes and menus. Manage high-volume wedding and event execution, successfully directing food production for approximately 100 events per year with guest capacities reaching up to 500. Establish precise labor scheduling based on anticipated revenue volume, preventing unnecessary overtime and optimizing workforce deployment. Manage culinary finances, including purchasing, inventory controls, waste minimization, vendor negotiation, and strict food cost management. Lead, recruit, train, and mentor culinary personnel, establishing clear performance expectations, fostering a collaborative kitchen culture. Maintain rigorous standards for food safety, sanitation, kitchen cleanliness, and equipment maintenance. Position Requirements Extensive professional culinary leadership experience as an Executive Chef, Executive Sous Chef, Chef de Cuisine, or Banquet Chef with multi-faceted F&B operations. Proven background in upscale-casual or fine-dining restaurant concepts and high-volume banquet/event venues. Strong financial acumen with demonstrated ability to manage labor schedules, control food costs, perform yield analysis, and manage kitchen budgets. History of team development, professional staff leadership, driving positive kitchen culture and accountability, and stable progressive tenure. ServSafe Manager certification preferred, or ability to obtain upon hire. Flexibility to work full-time hours, including evenings, weekends, and holidays as driven by event schedules and operational volume. Compensation Package Details Base Salary: $85,000 to $110,000 annually (commemorate with experience and proven leadership ability) Performance Incentive: End-of-year discretionary bonus potential ($2,500 - $7,500). Comprehensive Health Coverage: 100% company-paid individual health insurance plan (family coverage heavily subsidized). Retirement: 401(k) program with a 4% employer match. Relocation Assistance: Up to $5,000 reimbursement for qualified candidate relocation expenses. Paid Time Off: Generous PTO package supported by a stable parent enterprise. #J-18808-Ljbffr Horizon Hospitality Associates, Inc.