Mazzone Hospitality
  • 27-Dec-2012 to 06-Feb-2013 (EST)
  • Prime Business Dining
  • Rensselaer , NY, USA
  • Full Time

Position Type:
Full Time, 5 days per week with a minimum of 55 hours per week.  Nights, weekends, and holidays are required for this position

Job Purpose:
The Executive Chef directs all aspects of the kitchen operations including guest service, accounting/budgeting, and inventory control. The Executive Chef directs all operations in alignment with the direction of the General Manager, client, brand standards and local, state and national regulations. Responsible for quality service, meeting/exceeding financial goals, short and long term planning and day to day operations. Recommends the kitchen budget, marketing/business plans, capital expenditures and manages within approved plans and objectives.


  • Costing and ordering of all food and  beverages
  • Menu development to include: healthy items,  main courses, sides, desserts, catering, regionally influenced specials, and innovative and cutting edge products
  • Schedule and receive food and beverage deliveries, checking delivery contents in order for product quality and quantity
  • Schedule all support management and team members in a 24/7 operation
  • Maintain a agreed upon food cost percentage by utilizing food in all areas of operation, promotional ideas and specials
  • Maintain a agreed upon labor percentage by analyzing positions and hours to create an efficient work force
  • Responsible for NYS sanitation standards and PBD's standards
  • Inventory controls using requisition sheets and monthly inventory
  • Develop and train staff to operate at the highest level
  • Administrative duties to include: Payroll approval, daily reporting and accounting



  • B.S. Degree in Food Service Technology/Management or A.A. Degree in Culinary Arts
  • Minimum four years of culinary management experience, preferably upscale restaurant experience
  • Good knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
  • Extensive knowledge in local and worldly cuisines
  • Exceptional guest relations skills
  • Computer skills proficiency
  • Flexibility with work schedule
  • Knowledge of P&L accountability and contract-managed service experience is desirable



The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.

This position has been closed and is no longer available.
Mazzone Hospitality


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