Chef de Cuisine - 7 Kitchens

Turning Stone Enterprises•Verona, NY

14d•$75,000 - $90,000•Onsite

About The Position

Lead one of the region's most dynamic culinary operations as the Chef de Cuisine of 7 Kitchens Buffet at Turning Stone Resort Casino. Home to seven vibrant market-style stations featuring globally inspired cuisine—from fresh seafood and handcrafted Italian favorites to Asian specialties, authentic Mexican fare, carving stations, and decadent desserts—7 Kitchens is redefining the buffet experience with more than 150 freshly prepared offerings. As Chef de Cuisine, you'll inspire and develop a talented culinary team, drive innovation through exceptional food quality and menu execution, oversee high-volume operations, and create memorable dining experiences that keep guests coming back. If you're a passionate culinary leader who thrives in a fast-paced, guest-focused environment and is ready to make an impact at New York's most awarded resort destination, we'd love to meet you.

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.

Nice To Haves

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.

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.