Executive Chef & Director of Culinary Operations

An established Western New York foodservice and catering company is seeking an experienced Executive Chef & Director of Culinary Operations to lead culinary production, kitchen operations, purchasing, staffing, food quality, and team development.

This is a hands-on leadership role for an individual who can successfully manage both people and production. The position supports high-volume catering operations as well as commissary-style food production serving multiple foodservice locations.

This role is ideal for an Executive Chef, Banquet Chef, Catering Chef, Culinary Director, or Foodservice Operations Leader seeking broader operational responsibility and the opportunity to make a meaningful impact within a growing organization.

Key Responsibilities

• Lead daily kitchen and production operations
• Oversee catering food production and commissary-style preparation
• Manage kitchen staff, scheduling, training, and accountability
• Oversee purchasing, inventory, vendor relationships, and food cost controls
• Maintain food quality, consistency, sanitation, and safety standards
• Collaborate with catering, event, and ownership teams to ensure successful execution
• Improve systems, procedures, prep lists, production schedules, and workflow efficiencies
• Assist with menu development, production planning, and operational improvements
• Develop future kitchen leaders and strengthen overall team performance

Qualifications

• Minimum of 5 years of culinary leadership experience
• Experience in catering, banquet, commissary, hospitality, healthcare, institutional, country club, hotel, or other high-volume foodservice environments preferred
• Proven ability to lead, train, and develop teams
• Experience managing purchasing, inventory, food costs, and labor scheduling
• Strong organizational, communication, and problem-solving skills
• Ability to manage multiple priorities in a fast-paced environment
• Hands-on leadership style with a commitment to quality and accountability

Compensation & Benefits

• Salary: $90,000 - $105,000 annually, based on experience
• Performance bonus opportunity
• Health insurance contribution
• Paid time off
• 401(k)
• Employer 401(k) matching after one year of employment

About the Opportunity

We are seeking a leader who can balance culinary excellence with operational discipline. Success in this role requires strong leadership, sound decision-making, attention to detail, and the ability to build systems that support long-term growth.

This is a confidential search. Additional information regarding the organization and opportunity will be shared with qualified candidates during the interview process.