Upstate New York | Resort Executive Chef at Fay Hospitality Catskills LLC

Callicoon, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

13 May, 26

Salary

105000.0

Posted On

12 Feb, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Excellence, Menu Innovation, Kitchen Operations, Team Leadership, Multi-Outlet Management, Banquet Execution, Food Cost Controls, Inventory Management, HACCP Compliance, Team Mentoring, SOP Enforcement, Waste Reduction, Vendor Management, Guest Feedback Response, Menu Costing, Recipe Standardization

Industry

Hospitality

Description

Our client is an iconic, year-round resort destination located in upstate New York, known for welcoming multi-generational guests and hosting a dynamic calendar of dining, celebrations, and group events. With a loyal repeat-guest base and a strong sense of place, the property is entering an exciting new chapter with a renewed focus on elevated, consistent culinary experiences across all outlets. The Executive Chef will play a pivotal role in shaping this next phase - leading kitchen operations, strengthening standards, mentoring a high-performing team, and delivering food that feels thoughtful, generous and memorable. The Role The Executive Chef is the senior culinary leader responsible for creating exceptional dining experiences across multiple venues. This role drives culinary excellence, menu innovation, kitchen operations, and team leadership while maintaining the highest standards of quality and guest satisfaction. Leading day-to-day execution and long-term strategy, the Executive Chef drills into the smallest details while advancing the operation’s short- and long-term business goals. The Executive Chef partners closely with the Food & Beverage Director to ensure culinary operations align with overall resort objectives and consistently elevate the guest experience. Lead culinary operations across multiple outlets, including restaurants, banquets, and special events - ensuring seamless execution, calm control, and consistent standards. Create, cost, and implement seasonal menus that reflect guest expectations, current culinary trends, including specialty menus for holidays, themed events, and property programming. Develop and maintain standardized recipes and production specs to ensure consistency in quality, presentation, and portion control across all venues. Oversee food presentation and plating standards; perform “final pass” quality checks to ensure every dish meets expectations before service. Establish and enforce clear kitchen SOPs, prep schedules, and production plans - driving disciplined mise en place, workflow efficiency, and strong line performance. Implement waste reduction and yield/portion discipline; support menu engineering, pricing inputs, and food cost controls in partnership with the F&B Director. Own operational rigor: inventory levels, ordering cadence, receiving standards and product specifications; maintain smart pars and clean storage systems. Maintain equipment readiness and preventative maintenance routines; ensure the kitchen is always service-ready, safe, and functional. Recruit, train, schedule, and develop a high-performing culinary brigade; mentor Sous Chefs and key leaders through coaching, standards, and accountability. Lead daily pre-shift briefings and ongoing training; build cross-training depth and a culture that balances pace with pride. Conduct performance feedback and support employee relations in coordination with leadership/HR, addressing issues early and professionally. Ensure strict compliance with all food safety, HACCP, sanitation, and health department standards; maintain impeccable cleanliness, labeling, storage, rotation, and handling practices. Participate in vendor tastings and product evaluations; stay current on techniques, trends, and competitive offerings to keep the culinary program fresh and relevant. Coordinate closely with operations and other departments to ensure timing, staffing, and service delivery are aligned - a close focus on group and special event execution. Respond to guest feedback promptly, constructively, and with a guest-first mindset - using insights to continuously elevate quality and consistency. Candidate Profile: Culinary degree or equivalent professional training; strong classical foundation with modern execution. 8-10+ years progressive culinary experience, including 4-5+ years leading high-volume kitchens as an Executive Chef or senior leader. Proven multi-outlet and banquet/event execution experience; confident managing simultaneous service demands. Strong business operator: menu costing, food/labor controls, inventory discipline, and vendor management - without sacrificing quality. Credible people leader with a track record of building, training, and retaining high-performing teams; sets standards through presence and follow-through. Impeccable food safety and sanitation knowledge; NYC Food Protection Certificate (or able to obtain promptly); comfortable leading inspections and audits. Highly organized, calm under pressure, and relentlessly consistent; clear communicator with strong cross-functional collaboration skills. Able to meet the physical demands of a professional kitchen, including extended periods on your feet and lifting up to 50 lbs. A competitive compensation and benefits package will be provided. Details will be shared during the interview process. Medical, dental, and vision coverage 401(k) / retirement options Paid time off Opportunities for career growth and development. Salary Range: $95,000.00 - $105,000.00 (dependent on experience) Our client is committed to building and supporting diverse and representative communities, longterm career opportunities and extends Equal Employment Opportunities to qualified applicants and employees on an equal basis regardless of an individual's age, race, color, sex, religion, national origin, disability, sexual orientation, gender identity or expression, pregnancy status, marital status, military or veteran status, genetic disposition or any other reason protected by law.

Responsibilities

The Executive Chef is the senior culinary leader responsible for driving culinary excellence, menu innovation, and kitchen operations across multiple venues, including restaurants, banquets, and special events. This involves leading day-to-day execution, setting long-term strategy, and ensuring seamless execution while maintaining high standards of quality and guest satisfaction.