Head Chef - Catering

Tioga Downs • Nichols, NY

11h • $72,000 - $75,000 • Onsite

About The Position

Tioga Downs is seeking an experienced, creative, and highly motivated Head Chef – Catering & Events to lead the culinary operation behind weddings, banquets, corporate events, celebrations, casino functions, and other special events throughout the resort. This role involves shaping the food experience for significant guest moments, balancing creativity with execution, inspiring a team, managing costs, and delivering exceptional food at scale in a fast-paced environment. The ideal candidate will love creating memorable menus and leading a culinary team through high-volume events.

Requirements

• High School Diploma or GED
• 2–4 years of experience as a Sous Chef or Chef in a full-service restaurant, hotel, banquet, catering, or resort environment
• Proven ability to lead a culinary team in a fast-paced, high-volume operation
• Strong culinary skills and a genuine passion for food
• Experience with menu development, food costing, inventory, and labor management
• Strong communication, organization, and problem-solving skills
• Comfortable using Microsoft Office, including Excel
• Ability to work nights, weekends, and holidays based on event schedules

Nice To Haves

• Formal education or training in Culinary Arts or Restaurant Management
• ServSafe Certification
• Experience with ADP
• Previous experience leading banquet, catering, or large-scale event operations
• Experience creating menus for weddings, corporate events, celebrations, and other special functions

Responsibilities

• Create, develop, and refresh catering menus based on seasonal ingredients, culinary trends, guest preferences, event needs, and cost considerations.
• Develop menus that are creative, approachable, visually appealing, and consistent with the Tioga Downs guest experience.
• Oversee the preparation, portioning, presentation, and execution of all catering food.
• Maintain consistent quality and presentation across events of all sizes.
• Collaborate with leadership and other departments to develop culinary concepts for special events and unique guest experiences.
• Lead all back-of-house culinary operations for catering events throughout the casino resort.
• Plan staffing, prep, production, and execution around event volume and business demands.
• Ensure food is prepared and served on time while maintaining quality and presentation standards.
• Be hands-on when needed, stepping into the kitchen and leading the team through high-volume service.
• Ensure kitchen operations meet all applicable health, safety, sanitation, and food-handling standards.
• Establish and coordinate deep-cleaning schedules in accordance with company policies and procedures.
• Monitor kitchen equipment and utensils and recommend repairs or replacements as needed.
• Interview, hire, onboard, train, and develop Back-of-House associates.
• Create and adjust schedules based on event calendars, business levels, and staffing needs.
• Assign and direct daily work and event responsibilities.
• Lead pre-event meetings and ensure teams understand menus, expectations, and service plans.
• Coach and motivate associates while creating a positive, accountable kitchen culture.
• Evaluate performance and provide recognition, feedback, and corrective action when appropriate.
• Address associate concerns and resolve problems professionally.
• Manage food and labor costs within established budgetary guidelines.
• Oversee ordering, inventory, product availability, and freshness.
• Minimize spoilage, waste, and unnecessary costs without compromising quality.
• Approve and manage departmental payroll.
• Monitor business levels and adjust staffing and production accordingly.
• Partner with other departments to resolve event challenges and ensure a seamless guest experience.
• Participate in and lead departmental and venue meetings.
• Keep leadership and associates informed of important operational and event details.
• Work closely with banquet, front-of-house, events, hotel, casino, and other resort teams.
• Help resolve cross-departmental challenges while maintaining a high standard of guest service.
• Serve as a culinary leader and ambassador for the resort.

Benefits

• Employee daycare available 7 days a week, 7 AM–11 PM, at great rates
• Potential daycare subsidy may also be available
• Generous 401(k) plan — 100% vested from day one
• Medical, Dental, Vision, Critical Care, Hospital, Accident & Life Insurance options
• Paid Time Off
• Sick Time and Holiday Pay
• Tuition Reimbursement
• Employee discounts on Hotel, Restaurants, Golf, Spa Services, and more

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED