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