Job Information
Tioga Downs Casino Resort Banquet Chef in Nichols, New York
The Banquet Chef is responsible for the quality assurance of all finished products of the venue and the supervision of all food productions ensuring all Company specifications and standards are satisfied. Also responsible for closing all kitchen operations at end of day, ensuring that all kitchen staff duties have been completed thoroughly and timely.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
• Provide excellent guest service to both internal and external guests.
• Actively supports the company culture of creating a fun and entertaining experience for internal and external guests.
• Assist executive chef in overall management of the department.
• Ensure consistency in all venues assigned to.
• Responsible for the training evaluating and coordination of all food production Associates.
• Ensures all specs and food apportionment are met.
• Maintains excellent kitchen hygiene conditions at all times.
• Controls food and labor costs on a continual basis.
• Makes recommendations and suggestions in hiring, terminating, suspending counseling, to the executive chef.
• Knowledge of all State Health Department regulations and ensures all conditions and standards are met.
• Assists in the preparation, portioning and garnishment of all foods.
• Participates and presides over departmental and venue meetings facilitating the flow of pertinent information from management to Associates.
• Provides all Associates with proper training and counseling as needed in accordance with the Company’s Policy and Procedures.
• Works with executive chef in resolving venue conflicts and disputes as needed ensuring high standards of customer service and Associate relations.
• Oversees the completion of all meal & closing duties by the kitchen associates daily.
• Make adjustments to kitchen staffing levels based on business conditions.
• Manage Payroll
• All other duties as assigned.
EDUCATION and/or EXPERIENCE:
High School diploma or GED required.
Minimum of four years previous experience as a lead line cook in a full-service restaurant or hotel, with progressive supervisory experience.
Strong interpersonal and communication skills required.
Ability to read and interpret documents such as safety rules, operating and maintenance instruction, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or associates of organization.
Ability to work with mathematical concepts such as probability and statistical inference. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.
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 the start!
Medical, Dental, Vision and Life Insurance available for Full-Time Employees
Paid Time Off, Sick Time and Holiday Pay
Tuition Reimbursement for eligible employees
Discounts available for Hotel, Restaurants, Spa Services, Golf Course, and more!