Chef De Cuisine - Point Place Casino Hotel

Job Requirements Salary Range:

$69,000 to $87,000 yearly Day/Swing shift available Flexible scheduling and weekend availability required The Chef de Cuisine at The Forest Grill leads all kitchen operations, ensuring high-quality food execution, strong team performance, and an exceptional guest experience. This role is responsible for managing culinary staff, controlling food and labor costs, maintaining sanitation standards, and collaborating with leadership on menu development and daily operations. The Chef de Cuisine fosters a positive, team-focused culture while driving consistency, efficiency, and continuous improvement in the kitchen. What does a Chef De Cuisine do? Create a positive environment for team members that is aligned with our culture, including constant communication, and reinforcement of standards. Operates efficiently, keeps COS in line with revenue Ensures all menu items are executed perfectly, and according to specs Manages labor costs and demonstrates scheduling practices that are in line with business models, and fair practices. Follows proper staff replacement procedures. Directs the day-today operations of all kitchens to ensure the best possible service is provided to all guests and effectively supervises all culinary staff. Assists the Regional Executive Chef in preparing menus, developing recipes, and preparing special menu items as required. Enters recipes with photos of plated food items in a recipe binder and shares recipes with Executive Regional chef. Prepares and executes approved menus for private functions and player development parties. Ensures that all team members within the kitchen structure are properly trained in the performance of their job duties, including meeting out health and safety standards. Interviews and selects candidates that meet our qualifications and standards. Establishes and maintains effective departmental procedures and controls. Works closely with the Regional Executive Chef and General Manager to inform them of any issues or concerns, especially disciplinary or Team member related issues Effectively delegates and executes duties assigned by Regional Executive Chef and General Manager. Ensures all areas of responsibility operate according to each restaurant's expectations and standards. Maintains Health, Safety, and Sanitations codes in all areas of responsibility. Promotes the establishment and is present in the restaurants to cultivate and maintain guests' interest Effectively manages staffing levels and scheduling to match coverage to projected business volumes. Performs inventory and orders all supplies as required. Approves payroll daily to ensure team member our following schedules and following the punch in/out procedures. Keeps up to date on all food specs and corresponding picture plating guides. Ensures all Team members adherence of proper policies and procedures and are also conforming to standards, including team member grooming standards. Perform quality checks by randomly auditing two plates per day. Meeting this objective is to weigh items, measure against the written specifications and standard recipes and plating guides standards. Ensure all BOH areas and counters are clean and organized by working with lead cooks to ensure sanitation and safety compliance. Actively seek to increase revenue encouraging the counter attendants to upsell food and monitor supplies utilizing our PTD work sheet. Along with Sous Chef and lead cooks, build, develop and maintain an effective kitchen team to surpass our customer's expectation. Develop a positive work environment, provide coaching, direction, identifying skills and retrain. Works with People and Culture on disciplinary action, including terminations Lead by example in promoting a custom centric culture within all kitchens. Quality control ensures quality attributers of each plate and ensure they are serviced with our timeline standard. Safety and sanitation that all kitchens standards area, prep areas, walk-ins and store room meet all sanitation and safety codes. Work with outside vendor to ensure the hoods and exhaust is maintain according to standards. Perform walk through periodically with lead cooks to ensure all area aligned with all highest standards. Ensures that safe practices and the use of protective equipment and clothing are part of the normal day to day. Motivation and team work is required to be supportive and encouraging of others in the team, helps to build co-operation by setting an example and showing a flexible approach to delivering team results, building team morale. Give day to day advice, guidance, and feedback on specific tasks, issues. Ensure that all team members understand what is expected of them and help each individual team member for one-on-one coaching. Ensure preparation lists are administered and production is achieved in order to achieve restaurant food goals following product forecast. Daily Communication briefings and post service re-caps on lessons learned. Re costing is required and financial review, and identify changes and concerns of meeting financial responsibilities. Develop and follow an onboarding program and to ensure training is performed until new team member has required skills. Resolve food complaints by identifying the root cause of the quality gap of the product. Communicate with TS commissary Chef with any products that are not up to standard. Direct stewards throughout the day to ensure that service ware is available for service. Create a cleaning schedule and administer that this is followed throughout all shifts. Cross train when time allows.

Who We Are:

We are Turning Stone Enterprises, a dynamic organization with a diverse range of business operations. Among our prominent offerings is the Turning Stone Resort Casino, which has received the prestigious Best of New York Gaming Resort award for an impressive six consecutive years. Complementing this flagship property, we operate satellite casinos like YBR Casino & Sports Book, Point Place Casino Hotel, and The Lake House at Sylvan Beach. Beyond gaming and hospitality, our portfolio also includes convenience stores, three 18 hole PGA-level golf courses, and other unique ventures. Work Experience To be successful as a Chef De Cuisine, you'll need: An Associates Degree in Culinary Arts or related field required. A combination of education and experience may be considered. A minimum of 6 years related culinary experience; required. Previous supervisory experience; required. Previous experience working in a guest service area; preferred. Previous experience in all aspects of a total kitchen operation in four-five star level of standard is preferred. A valid NYS Driver's license; transport needed equipment. To possess strong reading, mathematical, and computer skills, including the ability to interpret schedules, menus, and policies; manage budgets and payroll; and use systems such as Microsoft Word, Excel, MMS, and Lotus. The ability to operate a steamer, fryer, oven, etc. Must be able to lift up to 75 pounds. Must be able to speak and understand English; continuous communication with a degree of professionalism and accuracy. To possess written communication skills; standard forms, employee documentation and data entry. Must be able to work in extreme conditions, including temperatures ranging from 0 to 110 degrees and high-noise environments.. Must be able to attend needed training classes, trade shows and culinary competitions to improve technical skills. Must be able to work a flexible schedule to include nights, weekends and holidays. Ability to stand/walk for long periods of time and lift up to 41 - 50 pounds.

What we value:

Positivity - Team members who are passionate to learn, energetic to hit the ground running and willing to grow in a professional, team-oriented environment with a focus on guest service. Growth Opportunities - We offer a successful journey, including hands-on training and support to advance your career. Empowerment - We believe in our team members. With learning opportunities, career growth potential and recognition of outstanding performance, we encourage our team to take pride in their work. Benefits Why choose Point Place Casino? Paid weekly Variety of schedules Paid time off Tuition assistance Career-building professional development Discounts from dining to fuel to concerts Team Member appreciation events Quality healthcare and dental benefits A robust 401k retirement plan

Dealer School Finance Scholarship Program Why You Will Appreciate Us:

At Turning Stone Enterprises, we prioritize the well-being and professional growth of our team members by offering an extensive array of benefits. From comprehensive medical, dental, and vision plans to a 401(k) and life insurance, we ensure your health and financial security. Our work-life balance support includes paid time off, paid holidays, and team member assistance programs. We're also committed to wellness, with various programs and an upcoming 5,000-square-foot onsite medical center. With over 4,500 team members across Central New York, we focus on delivering exceptional experiences for both our guests and staff. Our resources include training programs, complimentary shuttles, and career development initiatives, helping you reach your professional goals. Whether you're starting your career or advancing it, join us for a rewarding journey of growth and success at Turning Stone Enterprises. We look forward to welcoming you to our team!