Horizon Hospitality
A premier hospitality organization is seeking a
Chef de Cuisine
to lead the opening and ongoing culinary operations of a flagship fine-dining restaurant within a prominent
upstate New York
destination. This role is ideal for a polished culinary leader who thrives in an elevated, detail-driven environment and is passionate about delivering refined, consistent, and memorable dining experiences.
The
Chef de Cuisine
will be responsible for executing a sophisticated, seasonally inspired menu while overseeing all aspects of kitchen operations, including culinary standards, team development, and daily execution. This individual will set the tone for excellence in both product and service, ensuring alignment with Forbes Four-Star expectations through precision, consistency, and thoughtful leadership. The position reports to senior culinary leadership and offers the opportunity to be part of a high-profile opening within a best-in-class hospitality organization.
Compensation & Benefits:
$90,000 - $100,000 (Negotiable with experience) + annual performance bonus, comprehensive health benefits, 401k with company match, PTO, dining discounts, relocation assistance, and more.
Key Qualifications
Associate’s degree in Culinary Arts with a minimum of six (6) years of progressive culinary experience, including leadership roles within fine-dining, four- or five-star environments; new restaurant or resort opening experience strongly preferred.
Demonstrated expertise in launching, stabilizing, and operating elevated kitchens, with a proven ability to develop refined menus, standardized recipes, and execution systems that support consistency and quality from opening day forward.
Strong operational acumen, including experience with culinary budgeting, labor management, inventory controls, scheduling systems, and team training; proficiency with Microsoft Office and kitchen management systems required.
Flexible and adaptable schedule, with the ability to work evenings, weekends, and holidays as business needs dictate; must be able to lift up to 75 lbs and perform duties in variable kitchen environments, including exposure to heat and cold.
Key Responsibilities
Lead all day-to-day kitchen operations and culinary team performance, setting and upholding elevated service, execution, and presentation standards consistent with four- and five-star expectations; play a key role in pre-opening planning, kitchen activation, and post-opening stabilization.
Develop and execute refined, seasonally driven menus, standardized recipes, and opening-phase culinary programs, including tastings, special events, and experiential offerings designed to elevate the guest experience and encourage repeat visitation.
Oversee inventory controls, purchasing, production planning, scheduling, and labor management, ensuring alignment with opening forecasts, projected volume, and ongoing business demands while maintaining disciplined food and labor cost performance.
Ensure full compliance all food safety, sanitation, and workplace safety standards, including opening-phase inspections, audits, and training, while consistently adhering to organizational policies and luxury hospitality best practices.
This is a rare opportunity for a Chef de Cuisine to help launch and define a flagship fine-dining program—interested candidates are invited to apply or request a confidential conversation.
Pat Dutcher, Senior Hospitality Recruiter
Horizon Hospitality
#J-18808-Ljbffr
Chef de Cuisine
to lead the opening and ongoing culinary operations of a flagship fine-dining restaurant within a prominent
upstate New York
destination. This role is ideal for a polished culinary leader who thrives in an elevated, detail-driven environment and is passionate about delivering refined, consistent, and memorable dining experiences.
The
Chef de Cuisine
will be responsible for executing a sophisticated, seasonally inspired menu while overseeing all aspects of kitchen operations, including culinary standards, team development, and daily execution. This individual will set the tone for excellence in both product and service, ensuring alignment with Forbes Four-Star expectations through precision, consistency, and thoughtful leadership. The position reports to senior culinary leadership and offers the opportunity to be part of a high-profile opening within a best-in-class hospitality organization.
Compensation & Benefits:
$90,000 - $100,000 (Negotiable with experience) + annual performance bonus, comprehensive health benefits, 401k with company match, PTO, dining discounts, relocation assistance, and more.
Key Qualifications
Associate’s degree in Culinary Arts with a minimum of six (6) years of progressive culinary experience, including leadership roles within fine-dining, four- or five-star environments; new restaurant or resort opening experience strongly preferred.
Demonstrated expertise in launching, stabilizing, and operating elevated kitchens, with a proven ability to develop refined menus, standardized recipes, and execution systems that support consistency and quality from opening day forward.
Strong operational acumen, including experience with culinary budgeting, labor management, inventory controls, scheduling systems, and team training; proficiency with Microsoft Office and kitchen management systems required.
Flexible and adaptable schedule, with the ability to work evenings, weekends, and holidays as business needs dictate; must be able to lift up to 75 lbs and perform duties in variable kitchen environments, including exposure to heat and cold.
Key Responsibilities
Lead all day-to-day kitchen operations and culinary team performance, setting and upholding elevated service, execution, and presentation standards consistent with four- and five-star expectations; play a key role in pre-opening planning, kitchen activation, and post-opening stabilization.
Develop and execute refined, seasonally driven menus, standardized recipes, and opening-phase culinary programs, including tastings, special events, and experiential offerings designed to elevate the guest experience and encourage repeat visitation.
Oversee inventory controls, purchasing, production planning, scheduling, and labor management, ensuring alignment with opening forecasts, projected volume, and ongoing business demands while maintaining disciplined food and labor cost performance.
Ensure full compliance all food safety, sanitation, and workplace safety standards, including opening-phase inspections, audits, and training, while consistently adhering to organizational policies and luxury hospitality best practices.
This is a rare opportunity for a Chef de Cuisine to help launch and define a flagship fine-dining program—interested candidates are invited to apply or request a confidential conversation.
Pat Dutcher, Senior Hospitality Recruiter
Horizon Hospitality
#J-18808-Ljbffr