Head Chef - Catering

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Salary Range: $72,000.00 To $75,000.00 Annually

Tioga Downs is looking for 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 our resort.

This is more than a kitchen leadership position.
You’ll help shape the food experience for some of our biggest and most memorable guest moments.

We’re looking for a chef who can balance creativity with execution, inspire a team, manage costs, and deliver exceptional food  you thrive in a fast-paced environment, love creating memorable menus, and know how to lead a culinary team through high-volume events, we’d love to have you at the table.

Must be available to work nights, weekends, and holidays based on event schedules.

• 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

You’ll be responsible for building and leading a strong culinary team from
hire to development
.

• 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…