Head Chef

Head Chef

If you are a talented chef with a creative flair, strong leadership abilities, and a passion for delivering exceptional dining experiences, we invite you to join our team! Tioga Downs is searching for a Head Chef who will ensure their team delivers the highest quality dishes, creating a truly memorable experience for guests of the Casino. Must be available for nights and weekends.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Create, innovate, and update menu based on food trends, costs, requests and seasonal availability.
• Oversee stocking, ordering ingredients and ensure that all menu items are available and as fresh as possible, minimizing spoilage and waste.
• Maintain and inspect kitchen equipment and utensils, recommending repairs or replacements, as needed.
• Ensure kitchen runs in accordance with all applicable health, safety and hygiene codes and standards. Schedules deep cleaning of kitchen, when necessary and according to company policy and procedures.
• Oversee and assist (when needed) in the preparation, portioning and garnishment of all foods.
• Participate and preside over departmental and venue meetings, facilitating the flow of pertinent information between leadership team and associates.
• Approve and manage Payroll.
• Control food and labor costs on a continual basis within approved budgetary controls.
• Work cross-functionally with other departments, resolving venue conflicts and disputes, ensuring high standards of guest service and Associate relations.
• Carry out supervisory responsibilities in accordance with the organization’s policies and applicable laws.
• Manage BOH Team throughout full talent life cycle:
  • Interviewing, hiring, and training associates
  • Create and adjust schedules and staffing levels based on business needs
  • Planning, assigning, and directing work
  • Appraising performance, rewarding and disciplining associates
  • Addressing complaints and resolving problems

REQUIRED EDUCATION and/or EXPERIENCE:

• High School diploma or GED
• Minimum of 2-4 years experience as a Sous Chef in a full-service restaurant, hotel or banquet facility.
• Proficient in various computer programs, such as MS Office and Excel
• Strong interpersonal and communication skills
• Must have a passion for food, exceptional culinary skills, and the ability to manage a fast-paced kitchen environment!

PREFERRED EDUCATION AND/OR EXPERIENCE:

• Formal Education or training in Culinary Arts or Restaurant Management
• ServeSafe Certification
• Experience using ADP

BENEFITS INCLUDE:

• Daycare services for employees only - open 7 Days a Week 7 am until 11 pm at Great Rates (Subsidy may also be available)
• Generous 401K plan - 100% Vested from day one!
• Medical, Dental, Vision, Critical Care, Hospital, Accident and Life Insurance available.
• Paid Time Off, Sick Time and Holiday Pay.
• Tuition Reimbursement.
• Discounts available for Hotel, Restaurants, Golf, Spa Services, and more