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Position Summary 

The Executive Chef, Lake Placid is responsible for all culinary operations at the Lake Placid taproom, reporting to the Senior Executive Chef. This role leads the Lake Placid kitchen team, executes the MCBC food program, manages food cost and ordering, and partners closely with the General Manager on FOH-BOH coordination. As MCBC’s newest location, this role requires a culinary leader who can build a team and a kitchen culture from the ground up.

Key Responsibilities 

Kitchen Operations

Lead all daily culinary operations at the Lake Placid location 

• Establish kitchen SOPs, prep standards, and service execution procedures at a new location 
• Manage line setup, service execution, and post-service breakdown on every shift 
• Ensure compliance with NYS Department of Health standards and MCBC food safety policies 
• Communicate daily operational performance and any issues to the Senior Executive Chef 
• Partner with the General Manager on FOH-BOH communication and guest experience alignment 

Food Quality & Consistency 

• Execute all MCBC menu items to established recipe and plating standards 
• Maintain food quality and consistency across every service at Lake Placid 
• Collaborate with the Senior Executive Chef on local menu adaptations that reflect the Lake Placid market and guest profile 
• Train and hold kitchen staff accountable to MCBC culinary standards 

Team Development 

• Build and lead the Lake Placid kitchen team from pre-opening through ongoing operations 
• Hire, onboard, and train culinary staff in partnership with the Senior Executive Chef 
• Develop the Sous Chef into a capable second-in-command 
• Foster a kitchen culture of craft, accountability, and continuous improvement 

Financial Performance 

• Own food cost and kitchen labor at the Lake Placid location 
• Manage food ordering, receiving, and inventory with discipline 
• Monitor waste and cost variances and take corrective action in partnership with the Senior Executive Chef 
• Partner with the Senior Executive Chef on purchasing, vendor relationships, and cost controls 
• Follow the MCBC menu submission process and ensure all items served at Lake Placid are costed in XtraChef menu management prior to service; maintain accurate, up-to-date entries on an ongoing basis 

Events 

• Lead culinary execution for private and public events at Lake Placid in partnership with the Events Manager 
• Ensure kitchen team readiness and event menu execution to MCBC standards 
• Coordinate with the Events Manager on event logistics, timelines, and food service requirements 

Qualifications 

• 5+ years of culinary experience, with at least 2–3 years in an executive chef, chef de cuisine, head chef, or senior sous chef role 
• Experience opening or building a kitchen operation from the ground up strongly preferred 
• Proven ability to lead a culinary team and develop kitchen talent 
• Strong food costing, ordering, and inventory management skills 
• NYS food service manager certification or ServSafe (or ability to obtain) 
• Availability to work evenings, weekends, and holidays including peak tourist season in Lake Placid 
• Passion for culinary craft, quality, and the MCBC brand identity 

Kitchen Operations

• Lead all daily culinary operations at the Lake Placid location

• Establish kitchen SOPs, prep standards, and service execution procedures at a new location

• Manage line setup, service execution, and post-service breakdown on every shift

• Ensure compliance with NYS Department of Health standards and MCBC food safety policies

• Communicate daily operational performance and any issues to the Executive Chef

• Partner with the Assistant General Manager, Lake Placid on FOH-BOH communication and guest experience alignment

Food Quality & Consistency

• Execute all MCBC menu items to established recipe and plating standards

• Maintain food quality and consistency across every service at Lake Placid

• Collaborate with the Executive Chef on local menu adaptations that reflect the Lake Placid market and guest profile

• Train and hold kitchen staff accountable to MCBC culinary standards

Team Development

• Build and lead the Lake Placid kitchen team from pre-opening through ongoing operations

• Hire, onboard, and train culinary staff in partnership with the Executive Chef

• Develop the Sous Chef into a capable second-in-command

• Foster a kitchen culture of craft, accountability, and continuous improvement

Financial Performance

• Own food cost and kitchen labor at the Lake Placid location

• Manage food ordering, receiving, and inventory with discipline

• Monitor waste and cost variances and take corrective action in partnership with the Executive Chef

• Partner with the Executive Chef on purchasing, vendor relationships, and cost controls

• Follow the MCBC menu submission process and ensure all items served at Lake Placid are costed in XtraChef menu management prior to service; maintain accurate, up-to-date entries on an ongoing basis

Events

• Lead culinary execution for private and public events at Lake Placid in partnership with the Director of Events

• Ensure kitchen team readiness and event menu execution to MCBC standards

• Coordinate with the Director of Events on event logistics, timelines, and food service requirements

Qualifications

• 5+ years of culinary experience, with at least 2–3 years in a chef de cuisine, head chef, or senior sous chef role

• Experience opening or building a kitchen operation from the ground up strongly preferred

• Proven ability to lead a culinary team and develop kitchen talent

• Strong food costing, ordering, and inventory management skills

• NYS food service manager certification or ServSafe (or ability to obtain)

• Availability to work evenings, weekends, and holidays including peak tourist season in Lake Placid

• Passion for culinary craft, quality, and the MCBC brand identity