Top 6 Head chef Jobs in Lake Placid, Ny

Chef de Cuisine
Lake Placid —Lake Placid, NY
- $67,500 - $77,500 a year
- Weekends as needed
- ServSafe
- 5 years
- Team management
Quick Apply
Line Cook
Grandview Lake Placid, NY —Lake Placid, NY
- $18 - $24 an hour
- Weekends as needed
- Hotel
- Organizational skills
- Communication skills
4d
Line Cook
Whiteface Lodge —Lake Placid, NY
- $20 - $24 an hour
- Weekends as needed
- Mid-level
- High school diploma or GED
- Ability to lift 50 pounds
- Wellness program
- Commuter assistance
Line Cook
Hersha Hospitality Management, LP —Lake Placid, NY
- $20 - $24 an hour
- Weekends as needed
- Mid-level
- High school diploma or GED
- Ability to lift 50 pounds
- Wellness program
- Commuter assistance

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Line Cook The View Restaurant (Advanced)
MIRROR LAKE INN RESORT & SPA —Lake Placid, NY
Desire and willingness to learn, grow, and develop culinary skills. Ability to work efficiently in both fast-paced and high-volume restaurant environments.
$25 - $30 an hour
Quick Apply
Line Cook the View Restaurant (Experienced)
MIRROR LAKE INN RESORT & SPA —Lake Placid, NY
Cook menu items to order in cooperation with the rest of the kitchen staff. Break down station and clean kitchen at end of shift.
$23 - $25 an hour
Quick Apply

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Director of Culinary
MISKIRI HOSPITALITY GROUP —Columbus, OH
Kitchen Layouts: Assist with kitchen design, equipment procurement, and workflow optimization for existing and new store openings.
$140,000 a year
Quick Apply
Kitchen Manager
Bleu & Fig —Columbus, OH
You'll oversee the day-to-day flow of the kitchen, lead and develop an exceptional team, and ensure every dish leaving our kitchen reflects the quality and care…
$60,000 - $75,000 a year
Quick Apply
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Chef de Cuisine

Lake Placid -
Lake Placid, NY

Quick Apply

Job Details

$67,500 - $77,500 a year

Qualifications

Food and beverage product quality management
Food & beverage industry purchasing experience
Food quality maintenance
Kitchen health and safety standards
Establishing vendor partnerships as a food service manager
Food service health code compliance
Budget control
Standard Operating Procedures (SOPs) implementation
Operations coordination
Talent management
Talent development
Menu planning
Team development
Hiring
Kitchen cost control
Team management
Inventory tracking for food cost management
Kitchen staff training
Vendor relationship management
Materials management in food and beverage
Managing kitchen staff
Financial performance measurement
Menu costing
Restaurant cost management
Training
Standard operating procedures (SOPs)
Event on-site coordination
Restaurant supply ordering
Kitchen organization
Communication with kitchen staff

Full Job Description

Description:

The Chef de Cuisine, Lake Placid is responsible for all culinary operations at the Lake Placid taproom, reporting to the Executive Chef. This role leads the Lake Placid kitchen team, executes the MCBC food program, manages food cost and ordering, and partners closely with the Assistant General Manager, Lake Placid on FOH-BOH coordination. As MCBC’s newest location, this role requires a culinary leader who can build a team and a kitchen culture from the ground up.

Requirements:

Kitchen Operations

Lead all daily culinary operations at the Lake Placid location
Establish kitchen SOPs, prep standards, and service execution procedures at a new location
Manage line setup, service execution, and post-service breakdown on every shift
Ensure compliance with NYS Department of Health standards and MCBC food safety policies
Communicate daily operational performance and any issues to the Executive Chef
Partner with the Assistant General Manager, Lake Placid on FOH-BOH communication and guest experience alignment

Food Quality & Consistency

Execute all MCBC menu items to established recipe and plating standards
Maintain food quality and consistency across every service at Lake Placid
Collaborate with the Executive Chef on local menu adaptations that reflect the Lake Placid market and guest profile
Train and hold kitchen staff accountable to MCBC culinary standards

Team Development

Build and lead the Lake Placid kitchen team from pre-opening through ongoing operations
Hire, onboard, and train culinary staff in partnership with the Executive Chef
Develop the Sous Chef into a capable second-in-command
Foster a kitchen culture of craft, accountability, and continuous improvement

Financial Performance

Own food cost and kitchen labor at the Lake Placid location
Manage food ordering, receiving, and inventory with discipline
Monitor waste and cost variances and take corrective action in partnership with the Executive Chef
Partner with the Executive Chef on purchasing, vendor relationships, and cost controls
Follow the MCBC menu submission process and ensure all items served at Lake Placid are costed in XtraChef menu management prior to service; maintain accurate, up-to-date entries on an ongoing basis

Events

Lead culinary execution for private and public events at Lake Placid in partnership with the Director of Events
Ensure kitchen team readiness and event menu execution to MCBC standards
Coordinate with the Director of Events on event logistics, timelines, and food service requirements

Qualifications

5+ years of culinary experience, with at least 2–3 years in a chef de cuisine, head chef, or senior sous chef role
Experience opening or building a kitchen operation from the ground up strongly preferred
Proven ability to lead a culinary team and develop kitchen talent
Strong food costing, ordering, and inventory management skills
NYS food service manager certification or ServSafe (or ability to obtain)
Availability to work evenings, weekends, and holidays including peak tourist season in Lake Placid
Passion for culinary craft, quality, and the MCBC brand identity

Quick Apply

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