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DH
Diamond Hawk Golf Course
Head Chef
Career Insights for Chef
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What they do
A Chef oversees food preparation and directs other cooks and kitchen staff. Plans menus, develops recipes, orders ingredients and supplies. May supervise kitchen operations in a restaurant or work for a private household; may work for an executive office or a client that entertains regularly.
$51,139 / year median in New York
+16% projected growth
Job Description
Head Chef Diamond Hawk Golf Course Buffalo, NY Job Details Full-time $60,000 - $72,000 a year 21 hours ago Benefits Health insurance Paid time off Food provided Retirement plan Qualifications Pre-cooking preparation Line cook experience Team leadership Schedule management Recruiting Organizational skills Full Job Description We are seeking an experienced and motivated Head Chef to lead our culinary operation and deliver an outstanding dining experience across restaurant service, golf-course operations, banquets, and special events. The ideal candidate is organized, creative, cost-conscious, and able to lead a kitchen team with consistency, professionalism, and accountability. Key Responsibilities Lead daily kitchen operations and ensure high-quality food preparation, presentation, and service. Develop seasonal menus, weekly specials, and menus for banquets, golf outings, and in-house special events. Recruit, train, schedule, and manage kitchen staff to support consistent service and strong team performance. Maintain recipe standards, portion control, product sourcing, and dish quality through regular monitoring and inspection. Ensure New York State food safety, sanitation, cleanliness, allergen, and workplace standards are consistently followed. Manage purchasing, receiving, storage, inventory, waste control, prep levels, labor planning, and food-cost targets. Communicate effectively with management, event staff, front-of-house team members, and other departments. Qualifications Previous experience as a Head Chef, Executive Chef, Sous Chef, or similar culinary leadership role preferred. Strong leadership, communication, organization, and problem-solving skills. Experience with menu planning, event execution, inventory management, ordering, and food cost control. Knowledge of food safety, sanitation, allergen awareness, and kitchen workplace standards. Ability to work a flexible schedule, including evenings, weekends, holidays, and event-based hours. Ability to lead under pressure while maintaining quality, consistency, and professionalism.