Job Information
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
