Top 16 Executive chef Jobs in Niagara Falls, Ny

Chef Manager
Campus Dining and Shops at UB —Buffalo, NY
- $58,000 - $68,000 a year
- Weekends as needed
- Clean driving record
- ServSafe
- Ability to walk for extended periods
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Executive Chef - Upscale Restaurant
Confidential —Buffalo, NY
- $60,000 - $80,000 a year
- Weekends as needed
- Inventory control
- Ability to lift 50 pounds
- US work authorization
- Paid time off
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16h
Executive Chef
Capital Senior Management 2, Inc. —Buffalo, NY
- $31.25 an hour
- ServSafe
- Customer service
- Mid-level
- Paid training
- Health insurance
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14d
Executive Chef, Patina 250
Delaware North —Buffalo, NY
- $92,200 - $116,100 a year
- Weekends as needed
- Senior level
- 2 years
- Paid parental leave
- Paid holidays
Executive Banquet Chef
Classic Events Catering —Buffalo, NY
- $73,000 - $80,000 a year
- Full-time
- 5 years
- Research
- Senior level
Quick Apply
14d
Executive Chef / Kitchen Manager
Banchetti by Rizzo's —Buffalo, NY
- $25 - $35 an hour
- Weekends as needed
- Recruiting
- Organizational skills
- In-person
- Health insurance
- 401(k)
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8d
Head Chef
Woodcock Brothers Brewing Company —North Tonawanda, NY
- $50,000 - $52,000 a year
- Weekends as needed
- In person
- Mid-level
- Kitchen
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Culinary Executive Sous Chef
Seneca Gaming Corporation —Buffalo, NY
- $73,604.12 a year
- Full-time
- 18 years or older
- Ability to walk for extended periods
- 5 years
11d
Assistant Executive Chef
Campus Dining and Shops at UB —Buffalo, NY
- $65,000 - $75,000 a year
- Weekends as needed
- Clean driving record
- Microsoft Excel
- ServSafe
Quick Apply
Head Chef and Kitchen Manager
Soulfood4real —Niagara Falls, NY
- $20 - $25 an hour
- Full-time
- Supervising experience
- In-person
- Senior level
Quick Apply
11d
Assistant Culinary Director
Capital Senior Management 2, Inc. —Buffalo, NY
- $30 an hour
- ServSafe
- Cooking
- Mid-level
- Paid training
- Health insurance
Quick Apply
14d
Lead Chef
Buffalo City Mission —Buffalo, NY
- $19 - $20 an hour
- Full-time
- ServSafe
- Computer literacy
- Mid-level
- Health savings account
- Health insurance
Lead Line Chef
Ottos Restaurant —Buffalo, NY
- $17 - $20 an hour
- Full-time
- In person
- Cooking
- Mid-level
- In-person
Quick Apply
9d
Executive Sous Chef
American Cruise Lines —United States
- Full-time
- ServSafe
- 5 years
- Pass drug screening
- Health insurance
- Dental insurance
Quick Apply

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Food Service Director
Aramark —Lockport, NY
? Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships.
$70,000 - $85,000 a year
4d
Assistant Culinary Director
Capital Senior Management 2, Inc. —Buffalo, NY
Responsible for food service standards, policies and procedures, equipment, systems, city and state regulations and work areas while providing the highest…
$30 an hour
Quick Apply
14d

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Executive Chef
Carfagna's Ristorante —Columbus, OH
As Executive Chef, you will be responsible for the overall leadership of our culinary operation, ensuring every guest receives an exceptional dining experience…
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11d
Executive Chef- Wilberforce University
Thompson Hospitality Corporation —Wilberforce, OH
Culinary degree from an accredited institution and relevant professional certifications. Design and plan diverse, nutritionally balanced menus, considering cost…
7d

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Chef Manager

Campus Dining and Shops at UB
Buffalo, NY

Quick Apply

Job Details

Full-time
$58,000 - $68,000 a year

Qualifications

Cutting
Driver's License

Full Job Description

Job title

Chef Manager

Reports to

General Manager, Operations

Department

Operations

FLSA Status

Full-Time, Non-exempt

Position Summary

Provides support and assistance to the unit manager in the areas of food production systems, along with the supervision, coaching, and training of the unit employees, which consist of students, unions, and student managers. To ensure high quality food is prepared, menus are executed and served in an efficient manner while providing remarkable customer service and striving to find cost efficiencies.

Expected Hours of Work

This is a full-time position which involves long and irregular working hours. The schedule is based on the customers’ needs which can be 24 hours a day, 365 days a year. The position primarily works a set schedule for each semester from week to week which will include weekends, evenings, and late-night hours. Scheduled shifts can vary in length. Weekends and evenings are required. This position is considered a non-exempt position, which means that you will be eligible for overtime time pay for hours worked in excess of 40 in a given workweek.

Essential Functions

Staff Supervision

Participates in subordinate counseling, disciplinary procedures, and cross training of employees.

Participates in interviews, hiring, training, scheduling and providing daily supervision to student, union, student manager, temporary and casual employees.

Participates in subordinate performance evaluations and completion of all new hire orientations and training manuals.

Participates or conducts in student, student manager and union meetings on a scheduled bases.

Oversees or participates in supervision of student managers and the student manager training program.

Conducts or delegates daily pre-service.

Communicates all cleaning projects to staff.

Conducts line checks and manual station inspections.

Manages, coaches and teaches, making sure employees stay on task, recipes are being followed, and safety equipment is being used properly.

Service Management

Conducts line checks and manual station inspections.

Actively solicits customer input by participating in table visits and meeting the managers when opportunities exist.

Interacts with customers, adheres to and executes all customer service programs, and handles and provides resolution to customer complaints.

Administrative Management

Maintains and updates current recipes.

Maintains order guides.

Maintains par levels / production sheets.

Participates in student manager program.

Maintains and updates unit checklists for all stations and employees.

Awareness and basic knowledge of profit and loss summary.

Follows budgetary guidelines for food and labor costs.

Preparation of accounts payable, sales and guest count tally sheets, cash reports, payroll and other financial and operational statement as assigned.

Consistently conducts staff meetings.

Production Management

Adherence to food production and purchasing programs.

Conducts inventory on a weekly basis and impacts plans to reduce waste.

Observes methods of food preparation and cooking and sizes of portions.

Ensures that proper production techniques are followed in regard to volume and food produced, portioning techniques, and use of leftovers, etc.

Education and Training

Associate’s degree or higher in food service or related field.

Desired Qualifications

Equivalent education/experience will substitute for minimum qualifications.

Two years progressively responsible experience managing a similar food service operation.

Experience in a high volume food service establishment preferred.

Work Environment

The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls.

The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise.

Long, irregular working hours.

Exposure to extreme temperatures in coolers and freezers.

Physical and Mental Demands

The position is very active and the employee must be able to stand and walk for a minimum of 8 hours.

The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl.

While performing the duties of the job, the employee is regularly required to talk and hear.

The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.

The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc…

The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision.

The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs.

Licensure/Certification

American Culinary Federation – Certified Chef de Cuisine (ACF – CEC) completed or in progress towards completion.

ServSafe Certification - completed or in progress towards completion.

The selected candidate will be required to complete a motor vehicle verification. Valid NYS driver’s license and clean driving record required. Ability to demonstrate safe driving practices.

Travel

Travel between UB campuses may be required. May need to attend conferences and/or special events

Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.

This position is a hourly non-exempt role, the anticipated minimum range for yearly compensation for the position is $58000 and the maximum is $68000. This role is also eligible for a yearly individual goal bonus program, and restaurant operation bonus program along with receiving yearly performance based increases that are subject to change or end at any point in time.

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

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Refine Your Search

executive chef jobs in niagara falls, ny

Chef Manager

Executive Chef - Upscale Restaurant

Executive Chef

Executive Chef, Patina 250

Executive Banquet Chef

Executive Chef / Kitchen Manager

Head Chef

Culinary Executive Sous Chef

Assistant Executive Chef

Head Chef and Kitchen Manager

Assistant Culinary Director

Lead Chef

Lead Line Chef

Executive Sous Chef

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