Executive Chef

PENN Entertainment • Grantville, PA

12d

About The Position

WE’RE CHANGING ENTERTAINMENT. COME JOIN US. We’re always looking for talent that believes in having fun. At PENN Entertainment, you’ll get to be a part of an exciting industry, where the days and nights are fast paced. You’ll work with an incredibly diverse set of coworkers driven by their enthusiasm for helping people find and have more fun. You’ll also get to work at a company that cares about your career growth and will help you get the support you need to expand your possibilities. Initial placement within the salary range is based on an individual's relevant knowledge, skills, and experience. Base salary is just one component of our competitive Total Rewards package, which includes wellness programs designed to support our team members' financial, physical, and mental well-being. Specific benefits—such as day-one medical coverage, 401(k) matching, and annual performance bonus—may vary by position. Paid time off is earned according to the local policy and increases with the length of employment. Click HERE to discover how we empower team members to grow, thrive, and advance in their careers. WE LOVE OUR WORK. - Supervises, coordinates, and participates in activities of Chef/Kitchen Managers, Cooks, and other kitchen personnel engaged in preparing and cooking foods at Hollywood Casino at Penn National Race Course by performing the following duties. - Must adhere to concessions and beverage policies. - Estimates food consumption, and requisitions or purchases foodstuffs. - Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications. - Selects and develops recipes based on type of food to be prepared. - Supervises personnel engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods. - Supervises food servers, bus persons, food runners, bartenders, concessions cooks, dish room stewards, commissary stewards, and porters. - Cooks or otherwise prepares food according to recipe. - Cuts, trims, and bones meats and poultry for cooking. - Portions cooked foods, or gives instructions to workers as to size of portions and methods of garnishing. - Carves meats. - Plans menus. - Directs Chef/Kitchen Managers in the operation of all F&B outlets. - Maintains time and payroll records. - Develops and leads a high-performance department to include at least one internal successor to the Executive Chef role. - Creates and maintains an environment of mutual and reciprocal trust, respect, and confidence within the department and when dealing with internal/external guests. - Rewards, recognizes, coaches, and counsels department employees. - Maintains accurate and timely documentation of employee performance and department incidents. - Follows the organization’s Code of Business Conduct. - Supports affirmative action and respects diversity. - Directly supervises Chef/Kitchen Managers and oversees the supervision of all Kitchen employees and duties. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Requirements

• Bachelor's degree (B. A./B.S.) from four-year college or university and five to 10 years’ related experience and/or training; or equivalent combination of education and experience.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to write routine reports and correspondence.
• Ability to speak effectively before groups of guests or employees of organization.
• Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• Must qualify for licensing with the Pennsylvania Racing and Gaming Commissions.
• Must be able to obtain proper Food Handler Certification.
• Must be ServSafe and Pennsylvania Responsible Alcohol Management Program Certified.

Responsibilities

• Supervises, coordinates, and participates in activities of Chef/Kitchen Managers, Cooks, and other kitchen personnel engaged in preparing and cooking foods at Hollywood Casino at Penn National Race Course
• Adheres to concessions and beverage policies.
• Estimates food consumption, and requisitions or purchases foodstuffs.
• Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications.
• Selects and develops recipes based on type of food to be prepared.
• Supervises personnel engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods.
• Supervises food servers, bus persons, food runners, bartenders, concessions cooks, dish room stewards, commissary stewards, and porters.
• Cooks or otherwise prepares food according to recipe.
• Cuts, trims, and bones meats and poultry for cooking.
• Portions cooked foods, or gives instructions to workers as to size of portions and methods of garnishing.
• Carves meats.
• Plans menus.
• Directs Chef/Kitchen Managers in the operation of all F&B outlets.
• Maintains time and payroll records.
• Develops and leads a high-performance department to include at least one internal successor to the Executive Chef role.
• Creates and maintains an environment of mutual and reciprocal trust, respect, and confidence within the department and when dealing with internal/external guests.
• Rewards, recognizes, coaches, and counsels department employees.
• Maintains accurate and timely documentation of employee performance and department incidents.
• Follows the organization’s Code of Business Conduct.
• Supports affirmative action and respects diversity.
• Directly supervises Chef/Kitchen Managers and oversees the supervision of all Kitchen employees and duties.
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Benefits

• wellness programs designed to support our team members' financial, physical, and mental well-being
• day-one medical coverage
• 401(k) matching
• annual performance bonus
• Paid time off is earned according to the local policy and increases with the length of employment

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Number of Employees: 5,001-10,000 employees