Executive Chef - Jazzboline Restaurant | Reikart House

Exceptional. Unique. Independent.

Reikart House and Jazzboline are locally owned and locally operated, and that changes what it means to be our Executive Chef: you work directly with the people who make decisions, not layers of corporate approval. Owned and operated by Iskalo Development, Reikart House is a Marriott Tribute Portfolio Hotel that combines the independence and character of a boutique hotel with the backing of Marriott's reservation system.

Jazzboline is the robust food and beverage operation that plays a key role in our overall guest experience. Both are part of a hospitality campus in Amherst that also includes Hyatt Place Buffalo/Amherst, supported by local ownership committed to investing in the property and its people.

As 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.

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.

You’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.

Exceptional Food. Genuine Hospitality. Inspired Leadership.

We're looking for an established culinary…