Job Overview
Employment Type
Full-time
Compensation
Salary
Range $69,000.00 - $87,000.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Benefits
Paid Weekly
Variety of schedules
Paid Time Off
Tuition Assistance
Career-building professional development
Discounts from dining to fuel to concerts
Team member appreciation events
Quality healthcare
Dental benefits
Robust 401k retirement plan
Dealer school
Finance scholarship program
Job Description
Turning Stone Enterprises is a dynamic and multi-faceted organization with a broad portfolio of business operations. Among its most notable assets is the Turning Stone Resort Casino, a prestigious property celebrated with the Best of New York Gaming Resort award for six consecutive years. In addition to the flagship casino, Turning Stone Enterprises operates several satellite locations such as YBR Casino & Sports Book, Point Place Casino Hotel, and The Lake House at Sylvan Beach, creating a diverse hospitality and gaming network. Beyond gaming and hospitality, the company also oversees convenience stores, operates three 18-hole PGA-level golf courses, and manages several unique ventures, making it a cornerstone of Central New York's entertainment and leisure industries.
The Chef de Cuisine role at Turning Stone Enterprises, specifically positioned within The Forest Grill at Point Place Casino, holds a critical leadership responsibility in directing all kitchen operations. This role demands ensuring the execution of high-quality culinary offerings while fostering strong team dynamics and delivering an exceptional guest experience. The Chef de Cuisine is accountable for managing culinary staff, implementing cost control measures on food and labor, maintaining stringent sanitation standards, and closely collaborating with leadership on menu development and the overall day-to-day operational management of the kitchen. This position commands a flexible work schedule including day and swing shifts, weekend availability, and adherence to the company’s cultural values.
The successful Chef de Cuisine creates a positive, team-oriented environment aligned with the organization’s culture, emphasizing continuous communication and reinforcement of operational standards. They manage food cost percentages relative to revenues, oversee the flawless execution of all menu items according to specifications, administer scheduling that aligns with business demands and fair labor practices, and directly supervise culinary staff to ensure top-tier service to all guests. The role also includes participating in menu planning and recipe development under the guidance of the Regional Executive Chef, managing private function catering, and enforcing all departmental procedures and controls. Maintaining health, safety, and sanitation compliance across all kitchen areas is paramount, as is promoting the establishment by engaging with guests and coaching team members toward superior performance.
Further responsibilities involve inventory management, payroll approvals, quality control checks, and proactive collaboration with other departments including People and Culture for staffing and disciplinary actions. The role demands a hands-on leader who leads by example, motivating and developing kitchen teams, facilitating ongoing training, and ensuring compliance with hygiene and safety regulations. The Chef de Cuisine must uphold high standards of professionalism, operational efficiency, and customer service, while fostering a culture that supports growth, empowerment, and guest-centric values.
Positioned at a salary range from $69,000 to $87,000 annually, this role requires a minimum of six years of culinary experience with supervisory expertise, an Associate’s Degree in Culinary Arts or related field (or equivalent experience), and strong food service operational knowledge. Additionally, the candidate must be capable of working in demanding conditions typical of professional kitchens, including varied temperatures and noise levels, along with a commitment to ongoing professional development through training and culinary competitions.
Turning Stone Enterprises affirms its commitment to employee well-being by offering comprehensive benefits including paid time off, tuition assistance, career-building professional development, quality health and dental care, a robust 401k plan, and much more. With a strong focus on growth opportunities, empowerment, and a supportive work environment, Becoming the Chef de Cuisine at Turning Stone Enterprises means joining a corporate family dedicated to operational excellence, team success, and an outstanding guest experience.
The Chef de Cuisine role at Turning Stone Enterprises, specifically positioned within The Forest Grill at Point Place Casino, holds a critical leadership responsibility in directing all kitchen operations. This role demands ensuring the execution of high-quality culinary offerings while fostering strong team dynamics and delivering an exceptional guest experience. The Chef de Cuisine is accountable for managing culinary staff, implementing cost control measures on food and labor, maintaining stringent sanitation standards, and closely collaborating with leadership on menu development and the overall day-to-day operational management of the kitchen. This position commands a flexible work schedule including day and swing shifts, weekend availability, and adherence to the company’s cultural values.
The successful Chef de Cuisine creates a positive, team-oriented environment aligned with the organization’s culture, emphasizing continuous communication and reinforcement of operational standards. They manage food cost percentages relative to revenues, oversee the flawless execution of all menu items according to specifications, administer scheduling that aligns with business demands and fair labor practices, and directly supervise culinary staff to ensure top-tier service to all guests. The role also includes participating in menu planning and recipe development under the guidance of the Regional Executive Chef, managing private function catering, and enforcing all departmental procedures and controls. Maintaining health, safety, and sanitation compliance across all kitchen areas is paramount, as is promoting the establishment by engaging with guests and coaching team members toward superior performance.
Further responsibilities involve inventory management, payroll approvals, quality control checks, and proactive collaboration with other departments including People and Culture for staffing and disciplinary actions. The role demands a hands-on leader who leads by example, motivating and developing kitchen teams, facilitating ongoing training, and ensuring compliance with hygiene and safety regulations. The Chef de Cuisine must uphold high standards of professionalism, operational efficiency, and customer service, while fostering a culture that supports growth, empowerment, and guest-centric values.
Positioned at a salary range from $69,000 to $87,000 annually, this role requires a minimum of six years of culinary experience with supervisory expertise, an Associate’s Degree in Culinary Arts or related field (or equivalent experience), and strong food service operational knowledge. Additionally, the candidate must be capable of working in demanding conditions typical of professional kitchens, including varied temperatures and noise levels, along with a commitment to ongoing professional development through training and culinary competitions.
Turning Stone Enterprises affirms its commitment to employee well-being by offering comprehensive benefits including paid time off, tuition assistance, career-building professional development, quality health and dental care, a robust 401k plan, and much more. With a strong focus on growth opportunities, empowerment, and a supportive work environment, Becoming the Chef de Cuisine at Turning Stone Enterprises means joining a corporate family dedicated to operational excellence, team success, and an outstanding guest experience.
Job Requirements
- Associates degree in culinary arts or related field required
- A combination of education and experience may be considered
- Minimum of 6 years related culinary experience required
- Previous supervisory experience required
- Previous experience working in a guest service area preferred
- Experience in total kitchen operation at four to five-star level preferred
- Valid NYS driver’s license required
- Strong reading, mathematical, and computer skills including Microsoft Word, Excel, MMS, and Lotus
- Ability to operate kitchen equipment such as steamer, fryer, oven
- Ability to lift up to 75 pounds
- Must speak and understand English for continuous communication
- Proficient written communication skills
- Ability to work in extreme conditions including temperatures from 0 to 110 degrees and high noise
- Ability to attend training classes, trade shows, and culinary competitions
- Flexible schedule availability including nights, weekends, and holidays
- Ability to stand and walk for long periods and lift 41 to 50 pounds
Job Qualifications
- Associates degree in culinary arts or related field
- Minimum of 6 years culinary experience
- Previous supervisory experience
- Experience in guest service area preferred
- Knowledge of kitchen operations at four to five-star level preferred
- Valid NYS driver’s license
- Strong proficiency in Microsoft Word, Excel, MMS, and Lotus
- Ability to operate kitchen equipment
- Strong physical stamina including ability to lift heavy items
- Excellent communication skills in English
- Ability to work in diverse temperature and noise environments
- Commitment to ongoing training and professional development
- Ability to work flexible schedules including nights, weekends, and holidays
- Ability to stand and walk for extended periods
Job Duties
- Create a positive environment for team members that is aligned with the culture including constant communication and reinforcement of standards
- Operate efficiently and keep cost of sales in line with revenue
- Ensure all menu items are executed perfectly and according to specifications
- Manage labor costs and scheduling practices in line with business models and fair practices
- Direct day-to-day kitchen operations ensuring best possible service and supervise culinary staff
- Assist Regional Executive Chef in menu preparation, recipe development, and entering recipes with photos
- Prepare and execute approved menus for private functions and special events
- Ensure all kitchen team members are properly trained including health and safety standards
- Interview and select qualified candidates
- Establish and maintain effective departmental procedures and controls
- Collaborate with Regional Executive Chef and General Manager on issues or team member concerns
- Delegate and execute duties assigned by leadership
- Ensure operations meet restaurant expectations and standards
- Maintain health, safety, and sanitation codes
- Promote the establishment and engage with guests
- Manage staffing levels and scheduling to align with business volume
- Perform inventory and order supplies
- Approve payroll ensuring schedule adherence
- Keep updated on food specifications and plating guides
- Enforce team adherence to policies and grooming standards
- Conduct quality checks by auditing plated food
- Ensure kitchen cleanliness and sanitation compliance with lead cooks
- Encourage revenue growth through upselling and supply monitoring
- Build and maintain an effective kitchen team
- Provide coaching and support in skill development
- Coordinate with People and Culture on disciplinary actions
- Lead by example promoting a customer-centric culture
- Control quality attributes and service timelines of each plate
- Maintain safe practices and protective equipment use
- Perform periodic walkthroughs to maintain standards
- Motivate and promote teamwork and morale
- Provide daily advice and feedback
- Coach team members individually
- Administer preparation lists and production goals
- Conduct daily communication briefings and service debriefs
- Review financials and cost responsibilities
- Develop and implement onboarding and training programs
- Resolve food complaints by identifying root causes
- Communicate with commissary chef on product standards
- Direct stewards to ensure service ware availability and cleaning schedules
- Cross-train staff as needed
Job Criteria
Experience
Expert Level (7+ years)
Job Location
Your Profile Is Visible To Hiring Managers Across OysterLink.
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
How Candidates Get Hired Faster
Apply to 2–3 similar roles
Complete profile & get best matches
Check new opportunities daily
