The Culinary ProgramAs Executive Chef, you will lead the entire culinary program for Reikart House and Jazzboline, across two kitchens and every outlet, leading a back-of-house culinary team of 25 to 30 staff:
- Reikart House Kitchen: à la carte breakfast service for hotel guests, including room service breakfasts.
- Jazzboline Restaurant & Bar, Main Kitchen: à la carte dinner six nights a week and our Sunday Jazz Brunch Buffet.
- Jazzboline Ballroom, Main Kitchen: culinary execution for weddings, social events, corporate functions, and other catered experiences.
Why This Role?We are looking for a "game time" leader. Think of a pro football head coach on the sideline: present, engaged, and able to lift everyone around them to play at their highest level when it counts. When the dining room is full, the ballroom is turning, and tickets are flowing, you set the tone, drive the pace, maintain standards, and keep the team composed, focused, and at their best. Between games, you build the culture, develop your staff, communicate expectations, and prepare the team to win every service.
How you lead matters here. We are looking for someone who can create accountability while also building trust, respect, teamwork, and pride within the kitchen.
This is an opportunity to do more than run a kitchen. You'll shape the menus, develop culinary talent, and build a kitchen culture people want to be part of, with the direct support of local ownership.
We're looking for a leader who brings
culinary expertise, creativity, accountability, and a genuine passion for hospitality- someone who wants to build an exceptional team just as much as they want to create exceptional food.
What You'll DoYou'll lead all aspects of culinary operations across both kitchens, including food production, preparation, presentation, menu development, sanitation, purchasing, budgeting, and cost management.
More importantly, you'll lead our people. You'll hire, train, coach, develop, and empower a back-of-house culinary team of 25 to 30 staff, including your sous chefs and breakfast team, while creating an environment built on communication, accountability, teamwork, and high standards.
Reporting to the Food and Beverage Director, you will work collaboratively with the Director, the General Manager, and the property leadership team on menu development, food and labor cost analysis, management of departmental budgets, improving profitability, maintaining appropriate production levels and pars, and ensuring a consistently exceptional product.
Food safety is essential. You'll ensure the kitchen, equipment, and surrounding areas meet or exceed company, Marriott, federal, and state sanitation and safety standards.
What We're Looking ForExceptional Food. Genuine Hospitality. Inspired Leadership.
We're looking for an established culinary leader who understands that being an Executive Chef is about more than creating great food. It's about developing people, building a strong kitchen culture, maintaining consistency, and being out front, leading the team when the game is on.
The ideal candidate brings:
- 5 to 10 years of related culinary experience
- Advanced knowledge of culinary operations and food & beverage management
- Experience leading, coaching, and developing a culinary team
- Experience in both a la carte dining and banquets or events; hotel experience a plus
- A visible, energetic, hands-on leadership style during service
- Strong understanding of food costs, labor management, budgeting, and forecasting
- Excellent communication, organization, and problem-solving skills
- A commitment to food quality, sanitation, safety, and exceptional guest experiences
Post-high school culinary or related education is preferred.
Schedule & Physical RequirementsThis hands-on leadership role requires a flexible schedule, including evenings, weekends, and event days, based on hotel, restaurant, event, and business needs.
The Executive Chef must be comfortable working in an active commercial kitchen environment, including prolonged standing, regular movement throughout the kitchen, exposure to varying temperatures, and lifting approximately 30 to 35 lbs.
Compensation & BenefitsSalary: $90,000 to $110,000 annually, plus a performance bonus tied to measurable goals.
Final compensation based on experience, qualifications, and relevant culinary leadership experience.
We believe taking care of our guests starts with taking care of our team. Eligible employees may have access to:
- Medical, Dental & Vision Insurance
- 401(k) with Company Match
- Life Insurance
- HSA & FSA
- Performance Bonus
- Paid Time Off
- Marriott Hotel Employee Discounts
Benefit eligibility may vary based on employment status and plan requirements.
Apply TodayJoin Reikart House and Jazzboline as our Executive Chef and help us create memorable dining experiences through inspired food, strong leadership, and genuine hospitality.
Exact Location: 5000 and 5010 Main Street, Amherst, NY 14226
Amherst, NY | Buffalo, NY | Williamsville, NY | Erie County |
Restaurant | Hospitality | Marriott | Hotel
