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About the Role

Lead one of the region's most dynamic culinary operations as the Chef de Cuisine of 7 Kitchens Buffet at Turning Stone Resort Casino. This role involves inspiring and developing a culinary team, driving innovation through exceptional food quality and menu execution, overseeing high-volume operations, and creating memorable dining experiences. This is an opportunity to make an impact at New York's most awarded resort destination.

Responsibilities

Oversee day-to-day kitchen operations to ensure exceptional service for all guests while effectively supervising culinary team members.
Manage food and labor costs by maintaining budget targets, controlling expenses, and using fair and effective scheduling practices.
Ensure all kitchen team members are properly trained and equipped to perform their job duties successfully.
Establish, maintain, and enforce effective department procedures, controls, policies, and standards.
Manage staffing levels and schedules to align with projected business volumes, ensuring proper coverage for all meal periods.
Follow staff replacement procedures and adjust coverage as needed to support smooth kitchen operations.
Complete inventory and order all necessary supplies to support daily operations.
Prepare daily menus, develop recipes, and create special menu items as needed.
Document recipes and plated food presentations for inclusion in the recipe binder.
Ensure compliance with sanitation standards and maintain satisfactory ratings in all areas of responsibility.
Execute duties effectively as assigned by the Executive Sous Chef and support overall kitchen leadership.
Maintain high standards across all areas of responsibility in alignment with restaurant expectations.
Promote the establishment and maintain a visible presence in the restaurant to enhance guest interest and engagement.
Develop special events and unique offerings for regular guests to encourage repeat visits and elevate the dining experience.

Requirements

An Associate's degree in Culinary Arts or a related field; an equivalent combination of education and professional experience may be considered.
At least six (6) years of progressive culinary experience in a high-volume kitchen environment.
Previous leadership or supervisory experience with the ability to motivate, coach, and develop culinary team members.
The ability to work independently while effectively prioritizing responsibilities in a fast-paced environment.
Strong reading comprehension skills to interpret recipes, menus, schedules, policies, and operational procedures.
Solid mathematical skills to manage food costs, labor budgets, inventory, and payroll-related responsibilities.
Proficiency with Microsoft Office applications, including Word and Excel, along with restaurant management systems.
Experience operating a wide variety of commercial kitchen equipment, including ovens, fryers, steamers, grills, and other culinary equipment.
A valid New York State driver's license with the ability to transport equipment when necessary.
The ability to safely lift and move up to 75 pounds.
Strong verbal communication skills with the ability to communicate clearly, professionally, and effectively in English.
Excellent written communication skills for documentation, employee coaching, reporting, and data entry.
The ability to work comfortably in varying kitchen conditions, including temperatures ranging from 0°F to 110°F and high-noise environments.
Previous experience in a guest-focused hospitality environment is preferred.
Experience leading all aspects of a full-service kitchen operation within a Four- or Five-Star hospitality or fine dining environment is strongly preferred.
A commitment to continuous learning through culinary training, trade shows, competitions, and professional development opportunities.
Flexibility to work a schedule that includes days, evenings, weekends, and holidays based on business needs.

Skills

Culinary Arts
Leadership
Supervisory skills
Team motivation
Coaching
Team development
Independent work
Prioritization
Fast-paced environment management
Reading comprehension
Mathematical skills
Budget management
Inventory management
Payroll management
Microsoft Office (Word, Excel)
Restaurant management systems
Commercial kitchen equipment operation
Verbal communication
Written communication
Guest service

Location

Turning Stone Resort Casino

Work Type

All Shifts available

Experience Level

6+ years of progressive culinary experience
Previous leadership or supervisory experience

Education Level

Associate's degree in Culinary Arts or related field

Salary/Compensations

$75,000 to $90,000+

Benefits

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
Robust 401k retirement plan
Dealer School
Finance Scholarship Program
Comprehensive medical, dental, and vision plans
Life insurance
Paid holidays
Team member assistance programs
Wellness programs
Upcoming 5,000-square-foot onsite medical center
Training programs
Complimentary shuttles

About the Company

Turning Stone Enterprises is a dynamic organization with diverse business operations, including the award-winning Turning Stone Resort Casino, satellite casinos, convenience stores, and three 18-hole PGA-level golf courses.

Equal Opportunity

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.