Chef De Cuisine
Turning Stone Resort Casino - Verona, NY

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Duties & Responsibilities :

  • Directs the day-to-day operation of the kitchen to ensure the best possible service is provided to all guests and effectively supervises all culinary staff.
  • Ensures that all team members within the kitchen structure are properly trained in the performance of their job duties.
  • Establishes and maintains effective department procedures and controls.
  • Effectively manages staffing levels and scheduling to match coverage to projected business volume. Manages labor costs and demonstrates scheduling practices that are fair to staff. Follows staff replacement procedures.
  • Performs inventory and orders all supplies as required.
  • Prepares menus each day, develops recipes, and prepares special menu items as required. Enters recipes and photos of plated food items in recipe binder.
  • Ensures that all team members are scheduled properly for proper coverage for each meal period.
  • Ensures adherence of policies and procedures by all team members.
  • Maintain sanitation code adherence and provide 'satisfactory ratings ' in all areas of responsibility.
  • Effectively delegate and execute duties given by the Food and Beverage Executive Team.
  • Ensure all areas of responsibility operate according to the Resorts expectations and standards.
  • Maintains budgeted food cost while ensuring exceptional quality standards and diversity of menu.
  • Promotes the establishment and is present in the restaurants to cultivate and maintain guest interest.
  • Maintains working knowledge of F&B Operations internal functions, controls and software updates and takes the initiative to convey pertinent information to Team Members regarding policy changes.
  • Consistently demonstrates outstanding guest service skills and always identifies repeat guests.
  • Consistently monitors recruitment needs and interviews prospective employment candidates. Makes informed selections while making sure Human Resources and the Operations Manager are consulted appropriately.
  • Continually demonstrates responsibility for overseeing, monitoring and delegating the F&B operation at assigned outlet, including but not limited to environmental and safety issues such as cleanliness, lighting, music levels, repairs, etc.
  • Continually assists with the preparation of annual budgets, operating forecasts and other required departmental analysis.


  • Minimum Qualifications :

  • High School Diploma or GED required. Culinary training required from Culinary Institute of America, French Culinary Institute, Johnson & Wales, or equivalent. BS in Restaurant Management preferred. Certificate in Food Sanitation.
  • Previous experience in all aspects of a total kitchen operation is essential, four to five star or equivalent level of standard experience is essential.
  • A proven track record demonstrating the ability to accept and accurately perform the varied responsibilities of the position is necessary.
  • Must possess outstanding interpersonal communications skills.
  • Minimum of five years experience in classical cuisine.
  • Good knowledge of all types of cuisines.
  • Ability to attend needed training classes, trade shows and culinary competitions to improve technical skills.

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