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Tioga Downs Casino Resort Head Chef in Nichols, New York

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:

  • Provide excellent guest service, actively supporting the company culture of creating a fun and entertaining experience for internal and external guests.

  • 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

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