EXECUTIVE CHEF

About the role

As the Executive Chef at PENN Entertainment, you will oversee the entire culinary operation, including the Jockey Club, Winner’s Circle Restaurant, Suites, catering, private events, race day concessions, kitchens, and all other food and beverage outlets. This role is responsible for culinary quality, presentation, menu development, food and labor cost control, purchasing, inventory, production planning, staffing, sanitation, and profitability. You will manage both day-to-day operations and high-volume event environments with significant fluctuations in attendance and business volume.

Responsibilities

• Direct all kitchen staff in the operation of all food and beverage outlets.
• Supervise the Sous Chef and oversee all kitchen employees and duties.
• Coach, monitor, and develop team members for improved performance, including conducting performance evaluations and providing developmental guidance.
• Maintain a positive attitude and support senior management policies.
• Adhere to department and property guest service standards while maintaining strict confidentiality.
• Establish and enforce standards for quality, quantity control, taste, and presentation in coordination with corporate policies.
• Conduct culinary meetings and oversee the overall performance of the culinary operation, including food quality, food cost, labor cost, menu production, staffing, training, and profitability.
• Monitor food cost against budget and take corrective action for variances in waste, spoilage, portioning, purchasing, or production.
• Develop production plans based on projected attendance and forecast food production for racing days and special events.
• Coordinate food production across all outlets, establish event-day prep schedules, and manage food deliveries to concessions and other outlets.
• Plan for peak-volume periods and develop menus for concerts, festivals, racing events, private events, and catered functions.
• Conduct post-event reviews of food sales, waste, shortages, and overproduction to adjust future production.
• Be physically present during major racing days and high-volume events.
• Maintain communication with all other departments and work closely with the Purchasing department to ensure quality and fair pricing.
• Ensure compliance with health requirements, OSHA regulations, and Department of Labor regulations.
• Develop food specifications, review recipes for profitability, and adhere to purchasing and receiving procedures.
• Develop portion control standards through regular butcher tests and yield assessments.
• Approve all food requisitions, inter-kitchen transfers, and production quantities.
• Monitor labor hours and cost, adjusting staffing and scheduling to maintain efficiency.
• Prevent food spoilage and contamination by enforcing sanitation practices and health regulations.
• Supervise food delivery to ensure quality and oversee the sanitation of all food and beverage operations.
• Develop menus for holidays, special events, and promotions, including daily specials and new dishes.
• Ensure a variety of menu items, including local and seasonal specialties, and supervise the creation of attractive food displays.
• Visit competitive operations to identify opportunities for menu, pricing, service, and operational improvements.
• Participate in marketing, promotional, and special events to support the food and beverage operation.
• Supervise chefs, kitchen cooks, salad prep, dessert prep, concessions cooks, dish room staff, commissary, and buffet attendants.
• Check all food for taste, temperature, and presentation.

Supervisory Responsibilities

• Oversee staff development and training programs.
• Implement rewards and recognition programs to maximize employee engagement.
• Evaluate team members and provide constructive feedback on performance.
• Determine staffing needs, including interviewing, hiring, and scheduling to meet business demands.
• Expedite workflow and manage employee performance, including disciplining, coaching, and counseling.

Requirements

• Must be at least 21 years of age.
• High school diploma or equivalent preferred; culinary degree from an accredited institution is a plus but may be substituted with equivalent professional experience.
• Minimum of seven to ten years of culinary experience, with at least five years in a leadership role.
• Experience working in multiple culinary concepts is desired.
• Familiarity with health requirements, OSHA regulations, and Department of Labor regulations as they pertain to kitchen and restaurant employees.
• Effective written and oral communication skills, with proficiency in Microsoft Word, Excel, and Outlook.
• Strong business communication and time management skills.
• Ability to perform the work of those you supervise.
• Extensive knowledge in the preparation of all foods, including soups, salads, sauces, sauté, broilers, entrée items, and butchering.
• Experience in menu planning, inventory control, P/L statements, purchasing, receiving, hiring, training, and employee discipline.
• Food Safety Certification through ServSafe or an equivalent program.
• Advanced knowledge of food preparation techniques and the ability to use kitchen utensils, tools, and appliances appropriately.

Pay

Starting salary: $70,000–$75,000 annually.