Turning Stone Enterprises
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Assistant Executive Chef
role at
Turning Stone Enterprises
Starting Salary: $110,000 yearly
As the
Assistant Executive Chef , you’ll play a pivotal role in shaping the culinary culture across our organization. This is not just a leadership position, it’s a chance to showcase your culinary expertise while inspiring and guiding a talented team. You’ll personally perform culinary tasks, mentor staff, and oversee commissary and restaurant kitchen operations. You’ll champion consistency and excellence in every dish, elevating guest experiences while driving team success and operational performance. Your leadership will help cultivate a culture of continuous improvement, ensuring both our guests and team members thrive.
What does an Assistant Executive Chef do?
Leading Operations: Supervises, directs and coordinates the activities of the Restaurant Chefs, Sous Chefs and Line Staff, including through managing schedules; provide day-to-day direction for Restaurant Kitchen and Commissary Team.
Guest hospitality and service: Demonstrates excellent customer service and creates a positive atmosphere for guest relations. Reviews guest satisfaction results and historical data and menus to ensure customer satisfaction and retention for returning groups.
Food presentation: Ensures consistency and eliminates culinary drift by monitoring standardized recipes across staff.
Staff development: Guides and directs subordinates, sets performance standards, participates in recruitment, hiring and training for culinary roles.
Performance accountability: Addresses underperforming staff, creates improvement plans, and ensures disciplinary procedures are followed per policy.
Development and mentorship: Identifies developmental needs, coaches, mentors, and delegates opportunities to display leadership while monitoring outcomes.
Promoting Creativity and Innovation
Leads with enterprise leadership vision to create unique menu offerings and uses guest feedback to identify areas for improvement.
Cultivates creativity, provides training opportunities, and fosters a culture of trust and teamwork to improve retention.
Designs and plans menus, including vegetarian, vegan, gluten-free and allergen-friendly options to meet guest needs.
Maintains knowledge of culinary trends and techniques to keep offerings current.
Communication
Regularly meets with direct reports to set and monitor performance standards and align with the Food and Beverage vision.
Uses effective communication to lead, influence and engage the department in performance, development and idea sharing.
Meets with Restaurant Department to review events and set presentation standards; maintains open communication with the Restaurant Service Team.
Conducts pre-shift briefings to guide the team and address potential kitchen challenges.
Financial Responsibilities
Encourages sound financial decision-making and drives efficiencies across kitchens, in collaboration with Restaurant Chefs and Sous Chefs to meet goals and reduce costs. Reviews month-end P&L with kitchen leadership and identifies opportunities for improvement.
Participates in meetings with Purchasing and Vendors to identify market trends and pricing impacts.
Verifying Food Safety and Code Compliance
Emphasizes safety procedures and ensures understanding of safety codes, including Serve Safe and HACCP.
Performs routine inspections of kitchens and equipment to maintain sanitation and safety.
Participates in Capex budgeting for equipment needs and safety standards.
Who We Are We are Turning Stone Enterprises, a dynamic organization with a diverse range of business operations. Our flagship is the Turning Stone Resort Casino, a multiple-time award-winning gaming resort. We also operate satellite casinos and a portfolio of other ventures including hospitality, golf, and convenience services.
Work Experience
High School Degree or Equivalency required; Culinary Arts degree preferred. A combination of education and experience may be considered.
Minimum 5–7 years related experience; 3–5 years in a large-volume commissary.
Prior managerial experience required.
Reading ability for schedules, menus, policies; mathematical ability for budgets and payroll; computer skills (Word, Excel, PowerPoint).
Valid NYS Driver’s license; ability to transport equipment.
Ability to lift up to 100 pounds; ability to work in extreme temperatures (0 to 110 degrees).
Proven experience in guest service and total kitchen operations at a high standard.
Ability to attend training classes, trade shows, and culinary competitions; flexible schedule including days, nights, holidays and weekends.
What We Value
Positivity and willingness to learn, with a team-oriented approach and focus on guest service.
Growth opportunities through hands-on training and career advancement.
Empowerment with opportunities for development, recognition, and leadership growth.
Benefits
Paid weekly
Variety of schedules
Paid time off
Tuition assistance
Career-building professional development
Discounts on dining, fuel and concerts
Team member appreciation events
Quality healthcare and dental benefits
Robust 401k retirement plan
Dealer School and Finance Scholarship Program
Why You Will Appreciate Us We prioritize the well-being and professional growth of our team members with comprehensive benefits, work-life balance support, wellness programs, and career development initiatives. With thousands of team members across Central New York, we strive to deliver exceptional experiences for both guests and staff.
Job metadata
Seniority level: Mid-Senior level
Employment type: Full-time
Job function: Management and Manufacturing
Industries: Hospitality
#J-18808-Ljbffr
Assistant Executive Chef
role at
Turning Stone Enterprises
Starting Salary: $110,000 yearly
As the
Assistant Executive Chef , you’ll play a pivotal role in shaping the culinary culture across our organization. This is not just a leadership position, it’s a chance to showcase your culinary expertise while inspiring and guiding a talented team. You’ll personally perform culinary tasks, mentor staff, and oversee commissary and restaurant kitchen operations. You’ll champion consistency and excellence in every dish, elevating guest experiences while driving team success and operational performance. Your leadership will help cultivate a culture of continuous improvement, ensuring both our guests and team members thrive.
What does an Assistant Executive Chef do?
Leading Operations: Supervises, directs and coordinates the activities of the Restaurant Chefs, Sous Chefs and Line Staff, including through managing schedules; provide day-to-day direction for Restaurant Kitchen and Commissary Team.
Guest hospitality and service: Demonstrates excellent customer service and creates a positive atmosphere for guest relations. Reviews guest satisfaction results and historical data and menus to ensure customer satisfaction and retention for returning groups.
Food presentation: Ensures consistency and eliminates culinary drift by monitoring standardized recipes across staff.
Staff development: Guides and directs subordinates, sets performance standards, participates in recruitment, hiring and training for culinary roles.
Performance accountability: Addresses underperforming staff, creates improvement plans, and ensures disciplinary procedures are followed per policy.
Development and mentorship: Identifies developmental needs, coaches, mentors, and delegates opportunities to display leadership while monitoring outcomes.
Promoting Creativity and Innovation
Leads with enterprise leadership vision to create unique menu offerings and uses guest feedback to identify areas for improvement.
Cultivates creativity, provides training opportunities, and fosters a culture of trust and teamwork to improve retention.
Designs and plans menus, including vegetarian, vegan, gluten-free and allergen-friendly options to meet guest needs.
Maintains knowledge of culinary trends and techniques to keep offerings current.
Communication
Regularly meets with direct reports to set and monitor performance standards and align with the Food and Beverage vision.
Uses effective communication to lead, influence and engage the department in performance, development and idea sharing.
Meets with Restaurant Department to review events and set presentation standards; maintains open communication with the Restaurant Service Team.
Conducts pre-shift briefings to guide the team and address potential kitchen challenges.
Financial Responsibilities
Encourages sound financial decision-making and drives efficiencies across kitchens, in collaboration with Restaurant Chefs and Sous Chefs to meet goals and reduce costs. Reviews month-end P&L with kitchen leadership and identifies opportunities for improvement.
Participates in meetings with Purchasing and Vendors to identify market trends and pricing impacts.
Verifying Food Safety and Code Compliance
Emphasizes safety procedures and ensures understanding of safety codes, including Serve Safe and HACCP.
Performs routine inspections of kitchens and equipment to maintain sanitation and safety.
Participates in Capex budgeting for equipment needs and safety standards.
Who We Are We are Turning Stone Enterprises, a dynamic organization with a diverse range of business operations. Our flagship is the Turning Stone Resort Casino, a multiple-time award-winning gaming resort. We also operate satellite casinos and a portfolio of other ventures including hospitality, golf, and convenience services.
Work Experience
High School Degree or Equivalency required; Culinary Arts degree preferred. A combination of education and experience may be considered.
Minimum 5–7 years related experience; 3–5 years in a large-volume commissary.
Prior managerial experience required.
Reading ability for schedules, menus, policies; mathematical ability for budgets and payroll; computer skills (Word, Excel, PowerPoint).
Valid NYS Driver’s license; ability to transport equipment.
Ability to lift up to 100 pounds; ability to work in extreme temperatures (0 to 110 degrees).
Proven experience in guest service and total kitchen operations at a high standard.
Ability to attend training classes, trade shows, and culinary competitions; flexible schedule including days, nights, holidays and weekends.
What We Value
Positivity and willingness to learn, with a team-oriented approach and focus on guest service.
Growth opportunities through hands-on training and career advancement.
Empowerment with opportunities for development, recognition, and leadership growth.
Benefits
Paid weekly
Variety of schedules
Paid time off
Tuition assistance
Career-building professional development
Discounts on dining, fuel and concerts
Team member appreciation events
Quality healthcare and dental benefits
Robust 401k retirement plan
Dealer School and Finance Scholarship Program
Why You Will Appreciate Us We prioritize the well-being and professional growth of our team members with comprehensive benefits, work-life balance support, wellness programs, and career development initiatives. With thousands of team members across Central New York, we strive to deliver exceptional experiences for both guests and staff.
Job metadata
Seniority level: Mid-Senior level
Employment type: Full-time
Job function: Management and Manufacturing
Industries: Hospitality
#J-18808-Ljbffr