Chef De Cuisine - Food Court

PENN Entertainment • Plainville, MA

13h • $70,000

About The Position

WE’RE CHANGING ENTERTAINMENT. COME JOIN US. We’re always looking for talent that believes in having fun. At PENN Entertainment, you’ll get to be a part of an exciting industry, where the days and nights are fast paced. You’ll work with an incredibly diverse set of coworkers driven by their enthusiasm for helping people find and have more fun. You’ll also get to work at a company that cares about your career growth and will help you get the support you need to expand your possibilities. Initial placement within the salary range is based on an individual's relevant knowledge, skills, and experience. Base salary is just one component of our competitive Total Rewards package, which includes wellness programs designed to support our team members' financial, physical, and mental well-being. Specific benefits—such as day-one medical coverage, 401(k) matching, and annual performance bonus—may vary by position. Paid time off is earned according to the local policy and increases with the length of employment. Click HERE to discover how we empower team members to grow, thrive, and advance in their careers. WE LOVE OUR WORK. Responsible for fostering a fun environment. Responsible for being a gracious host to all guests and co-workers. Responsible for promoting a positive influence in the community and participating in company-sponsored events. Develop, maintain and manage training programs. Oversee and direct the preparation of food products including cutting, trimming, chopping, slicing, carving, mixing, cooking, sautéing, grilling, frying, broiling, baking, and steaming and application of other preparation techniques as required for preparation of food and beverage products. Ensure that all team members follow appropriate food handling procedures to ensure safe, quality products. Ensure that freshness by directing and overseeing the rotation of items and storage at appropriate temperatures. Develop and suggest recipes and products in order to maintain a leading edge in the industry. Safe and efficient use of all kitchen equipment. Assist in operation of other food and beverage venues as needed. Handle customer complaints and support all customer service programs. Support, implement, administer and manage standards of excellence among team members. Understand and adhere to regulatory, departmental, and company policies and procedures. Make determinations regarding types of products, materials, supplies, or tools to be used. Supervise and manage attendance and time records of team members. Effectively manage departmental expenses including effectively and efficiently managing labor costs and staffing objectives while achieving guest satisfaction. Supervise and manage the work processes or procedures of team members. Conduct individual or group pre-shift meetings with team members and provide daily positive feedback. Administration of disciplinary action including but not limited to warnings, suspensions and recommendations of termination. Protect and preserve assets of the company. - Understand and adhere to all bargaining unit agreements. Attend all departmental and company training programs or meetings as directed. Compile information; complete and submit reports as needed. Adhere to all company policies and procedures. Adhere to all gaming laws and regulations. Perform all job duties in a safe and responsible manner including keeping areas clean and free of safety hazards, debris, and litter. Meet department uniform, appearance, and grooming requirements. Any job duty needed to promote productivity in the efficient administration of business or any reasonable request made by your supervisor or management personnel. Stays up to date on the latest developments in the profession. Passionate about learning new styles in food trends and put training into practice on the job. Improves and learns from mistakes, is open to coaching and is open to handle increasingly complex matters with a decreasing need for supervision. If additional time and/or days are needed to exceed the professional expectations of your position, then you are expected to do so (e.g., Menu Tastings, Special Events, Holidays, ViP Guests, etc.). Promote teamwork in your outlets and department through cross training and educational exercises. Places the needs of the team first. Offers to help at all times. Required to attend chef meetings (unless on PTO). Required to hold pre-shifts daily, as needed so employees are knowledgeable about events, sanitation, casino information, etc. Develop and teach proper culinary and cooking skills. Ensure staff is properly trained and equipped to perform their jobs, use strengths and talents of employees to accomplish objectives. Maintain food, labor and controllable expenses within given budgets. Accountable for P/L reviews by given timelines. Meet Weekly with Executive Chef with regard to controllable expenses (i.e., food costs, labor cost, supplies, etc.). Maintains communication with purchasing and Executive Chef about shifts in product and or specifications. Uses proactive approach to price and market changes by engineering products to meet cost guidelines. Use available resources to make educated decisions on product and specification.

Requirements

• Must have an outgoing, energetic, and enthusiastic attitude.
• Must love cooking and the restaurant industry.
• Must enjoy hosting others.
• Must be comfortable initiating conversations and creating a fun environment with our guests.
• Associate degree (A.A.) or equivalent from two-year college or technical school; or a minimum of two years of related experience and/or training; or equivalent combination of education and experience.
• Must have current certification for ServSafe or be capable of successfully passing the ServSafe class within 90 days of employment.
• Ability to prepare, read, and comprehend documents.
• Ability to write reports and correspondence.
• Ability to speak and communicate effectively with individuals and before groups of people.
• Ability to accurately calculate figures and amounts and perform mathematical functions applicable to business needs including but not limited to counting money.
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
• Ability to deal with problems involving several concrete variables in standardized situations.
• Must be able to qualify for any and all licenses or permits required by local, state, or federal law.
• Physically mobile with reasonable accommodations including ability to push, pull, carry, and lift up to 50 lbs, and the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel, and balance when performing job duties in vary work areas such as confined spaces.

Responsibilities

• Develop, maintain and manage training programs.
• Oversee and direct the preparation of food products including cutting, trimming, chopping, slicing, carving, mixing, cooking, sautéing, grilling, frying, broiling, baking, and steaming and application of other preparation techniques as required for preparation of food and beverage products.
• Ensure that all team members follow appropriate food handling procedures to ensure safe, quality products.
• Ensure that freshness by directing and overseeing the rotation of items and storage at appropriate temperatures.
• Develop and suggest recipes and products in order to maintain a leading edge in the industry.
• Safe and efficient use of all kitchen equipment.
• Assist in operation of other food and beverage venues as needed.
• Handle customer complaints and support all customer service programs.
• Support, implement, administer and manage standards of excellence among team members.
• Understand and adhere to regulatory, departmental, and company policies and procedures.
• Make determinations regarding types of products, materials, supplies, or tools to be used.
• Supervise and manage attendance and time records of team members.
• Effectively manage departmental expenses including effectively and efficiently managing labor costs and staffing objectives while achieving guest satisfaction.
• Supervise and manage the work processes or procedures of team members.
• Conduct individual or group pre-shift meetings with team members and provide daily positive feedback.
• Administration of disciplinary action including but not limited to warnings, suspensions and recommendations of termination.
• Protect and preserve assets of the company.
• Understand and adhere to all bargaining unit agreements.
• Attend all departmental and company training programs or meetings as directed.
• Compile information; complete and submit reports as needed.
• Adhere to all company policies and procedures.
• Adhere to all gaming laws and regulations.
• Perform all job duties in a safe and responsible manner including keeping areas clean and free of safety hazards, debris, and litter.
• Meet department uniform, appearance, and grooming requirements.
• Any job duty needed to promote productivity in the efficient administration of business or any reasonable request made by your supervisor or management personnel.
• Stays up to date on the latest developments in the profession.
• Passionate about learning new styles in food trends and put training into practice on the job.
• Improves and learns from mistakes, is open to coaching and is open to handle increasingly complex matters with a decreasing need for supervision.
• If additional time and/or days are needed to exceed the professional expectations of your position, then you are expected to do so (e.g., Menu Tastings, Special Events, Holidays, ViP Guests, etc.).
• Promote teamwork in your outlets and department through cross training and educational exercises.
• Places the needs of the team first.
• Offers to help at all times.
• Required to attend chef meetings (unless on PTO).
• Required to hold pre-shifts daily, as needed so employees are knowledgeable about events, sanitation, casino information, etc.
• Develop and teach proper culinary and cooking skills.
• Ensure staff is properly trained and equipped to perform their jobs, use strengths and talents of employees to accomplish objectives.
• Maintain food, labor and controllable expenses within given budgets.
• Accountable for P/L reviews by given timelines.
• Meet Weekly with Executive Chef with regard to controllable expenses (i.e., food costs, labor cost, supplies, etc.).
• Maintains communication with purchasing and Executive Chef about shifts in product and or specifications.
• Uses proactive approach to price and market changes by engineering products to meet cost guidelines.
• Use available resources to make educated decisions on product and specification.

Benefits

• wellness programs designed to support our team members' financial, physical, and mental well-being
• day-one medical coverage
• 401(k) matching
• annual performance bonus
• Paid time off is earned according to the local policy and increases with the length of employment

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree