Executive Chef - Velvet Buffalo

STEP INTO THE BIG LEAGUES 

Geronimo Hospitality Group ain't your normal work environment. We are a collection of award winning boutique hotels, restaurants and clubs with cool people who believe THE STATUS QUO SUCKS and we do everything we can to live by that motto. At Geronimo Hospitality Group, we don’t raise the bar. We are the bar. We create destinations, not pit stops, and we’re looking for people who are ready to join a team that pushes boundaries and values hard work every day. 

VELVET BUFFALO

Modern in experience and timeless in taste, Velvet Buffalo Modern Italian delivers fresh ingredients with a side of rustic charm. Our rotating seasonal menu features thoughtfully crafted dishes made from scratch that are inspired by the many regions of Italy–from house-made pasta and artisan-style bread to sustainably sourced seafood and our own spin on traditional desserts. At Velvet Buffalo, we do classics really well.

PERKS OF THE JOB 

We believe in rewarding effort and skill. Our team enjoys Employee Discounts, Paid Time Off, Training & Development Opportunities, 401K, Medical Benefits, 24/7 Online Care, Pet Insurance, and more. We demand a competitive spirit and offer you the chance to build your own future in return. 

YOUR ROLE IN CREATING GERONIMOMENTS 

In this role, you’ll be a key part of our team, ensuring that every guest leaves with a lasting impression. Your voice matters here—use it to build the future, make an impact, and continuously improve the guest experience. 

As the Executive Chef, you are responsible for all culinary activities for the food and beverage department. This position will oversee all activity in the kitchen, train personnel, plan menus, coordinate product purchasing and manage the culinary budget.

WHAT YOUR DAY WILL LOOK LIKE 

• Responsible for long and short term planning and day-to-day operations of the kitchen and related areas.
• Ability to mentor new and existing team members alike.
• Correct tracking of inventory goods
• Foster a professional working environment of trust, compassion, excellence, and culinary professionalism.
• Work alongside General Manager and F&B Managers to ensure market trends, cost control and specials are presented.
• Plan and implement menu concepts, creating weekly specials in accordance with our brand as well as being able to create standard recipe cards for each dish.
• Maintain control of the standards for purchasing and receiving items.
• Regularly test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.
• Control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production.
• Interview/recruit suitable staff for needs best suited for business success.
• Able to carry out all correct disciplinary action policies and procedures for all new and existing team members.
• Meeting and exceeding company food budget and goals
• Ensuring all kitchen staff are trained on dish specification.
• Communicate via team meetings, one-on-one meetings, training sessions, notice boards, etc.
•  Communicate a vision of success of which the team wants to be a part.
• Ensure all dishes are prepared to proper specifications and according to statutory health and safety requirements.
• Ensure that sous chefs are conducting daily line checks and constant, sporadic tasting of products being made and served.
• Ensure all food is presented for service in a timely manner and in correct sequence.
• Ensure the storage of food meets company and statutory health and safety requirements.
• Ensure the kitchen runs smoothly on a daily basis and is adequately stocked with all necessary goods.
• Promotes a positive perception of the company always both internally and in public.
• Have a complete knowledge of food costs and price menus accordingly.
• Code and check all invoices on a weekly basis.
• Ensure that kitchen schedule is completed without error in a timely manner, no less that one week out from beginning date.
• Participate in marketing meetings as well as events scheduled by marketing.
• Attend weekly BEO meetings.

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WHAT IT TAKES TO SUCCEED 

Experience and/or Training

• Three plus years of restaurant Chef and supervisory experience or culinary school required
• Culinary education or equivalent work experience
• Strong organizational and communication skills
• Ability to operate and maintain kitchen equipment
• Ability to manage a team while delegating tasks and ensuring the tasks are being completed efficiently and
• to proper expectations
• Ability to handle difficult and challenging situations and conversations

Licenses/Certificates 

• ServSafe certification required

YOU’LL STAND OUT IF YOU BRING

Education

•  Two-year culinary degree 

Technology/Equipment

• Complete knowledge of all kitchen equipment

MANDATORY REQUIREMENT 

•  U.S. Work Authorization (required). 

JOIN A TEAM THAT MAKES AN IMPRESSION 

At Geronimo Hospitality Group, we are cool people who work hard. Every shift, every day, we push the boundaries and strive to be the best. If you’re ready to own your work and create exceptional experiences, we want you on our team! Geronimo Hospitality Group is an Equal Employment Opportunity employer.