Job Description

Job Description

Job Description

Do you thrive in a fast-paced & exciting environment? Do you have a passion for bringing joy to others? Do you want to be part of a company that not only cares for and uplifts their team members but also the community around them? Then Happy Valley Casino may be the place for you as we introduce our premier entertainment concept to State College!

Job Summary

We are seeking an experienced and detail-oriented Executive Chef to lead and manage the Back of House operations in our both our sit-down restaurant and quick-serve outlet. This leadership role is responsible for ensuring guest satisfaction through quality menu items while balancing the costs of the department. This is an opportunity like no other! Create your own restaurants and menu's and build your own team!

Primary Duties and Essential Job Functions

• Interview and select qualified candidates for sous chef, cook & dishwasher roles at Happy Valley Casino.
• Schedules, trains and evaluates sous chefs, cooks and dishwasher staff in accordance with personnel guidelines.
• Effectively manage all sous chefs, cooks and dishwashers through daily operations.
• Collaborate with Food & Beverage Manager to maintain an efficient and holistically collaborative Food & Beverage department that partners and supplements all other departments effectively.
• Collaborate with F&B Manager, F&B Supervisors & Sous Chefs on the synchronization & pairing of all Kitchen & Bar menu items.
• Coordinate successful food & beverage service for casino events, VIP guests, and special promotions.
• Collaborate with Director of Security & Operations and Food & Beverage Manager on development of all menus and menu standards to include: Menu and menu descriptions, both simple and conversion recipes, menu item portion and cost sheets, plate descriptions and specifications, culinary definitions and pictures.
• Develop specifications sufficient to meet the needs of the operation and to include: Fresh Meat, Fresh Fruits & Produce, Fresh Fish and Seafood, Fresh Poultry, Fresh Eggs, Dairy, Breads and Rolls, Desserts and Bakery, Coffee and Tea, Groceries and Frozen Foods.
• Works with Food & Beverage Manager on collaboration with Purchasing and Warehousing to assure all food items are properly ordered to specifications and par levels, received as purchased from purchase order, stored FIFO, priced and dated, requisitioned and received and stored in the production areas in accordance with policies and procedures.
• Conducts efficient and thorough period end food inventories ensuring that all pricing, unit costs and extensions are accurate.
• Train, supervise and work with all cooks and culinary staff in order to prepare, cook and present all food and menu items according to standard recipes and plating specifications in order to create consistent quality food products and presentations.
• Assign, in detail, specific duties to all employees for efficient operation of the kitchen. Visually inspects walk-ins and reach-ins daily for leftovers. Use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items while keeping food cost in line.
• Maintains and monitors High-Cost Inventory items while establishing par levels for all workstations.
• Schedules sous chefs, cooks and dishwasher staff so the proper coverage is maintained while monitoring daily timecards ensuring payroll costs are kept in line.
• Maintain and improve the overall Culinary operation. Must be a liaison with all departments in the kitchen and all other departments. Maintaining a continuous improvement mindset.
• Ensures that the sous chefs, cooks and dishwashers maintain the standards set forth by the Local and State Health Department Codes.
• Directly communicates with Culinary, Team Cafeteria and Stewarding staff on daily needs, requirements and expectations.
• Collaborates with Food & Beverage Manager to ensure the Food & Beverage department remains in compliance with all trainings, is performing efficiently, and maintains a one-team approach.
• Collaborate with food & beverage manager to cultivate and maintain a positive working culture for Food & Beverage department.

Minimum Qualifications

• Culinary Degree preferred
• Serve Safe Manager Certification highly desired
• Minimum of 5 years leadership experience in back of house operations.
• Previous experience creating and executing menus.
• Experience with hiring, developing and motivating staff members.
• Must be able to work a flexible schedule including nights, weekends and holidays.
• Must be able to be approved and maintain licensure by Pennsylvania Gaming Control Board.
• This position does require flexibility with on call needs.

Why Happy Valley Casino?

• Competitive Medical, Dental, & Vision Insurance
• Vacation & Sick Time That Promote Work/Life Balance
• Company Paid Life Insurance
• Retirement Options
• Free Employee Assistance Program
• Robust Employee Recognition Program
• Local and National Discount Programs Through EAP & Tickets@Work
• Unlimited growth potential

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