Assistant Executive Chef

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.

Assists Executive Chef by supervising, coordinating, and participating in activities of Chefs, Cooks, Stewards and other kitchen personnel engaged in preparing and cooking foods at Hollywood Casino Hotel & Raceway by performing the following duties.

• Assists in hiring, staffing and training of Chefs, Cooks, Stewards, and Leads.
• Assists in training of all culinary team members, including the development of training agendas and materials.
• Responsible for developing, implementing and overseeing Food & Beverage Department policy and procedures relevant to all aspects of kitchen operations.
• Assists with menu design, recipe development and training for all Food venues.
• Assist with budget development.
• Responsible for overall cleanliness, sanitation and safety of all areas within the Food & Beverage operation.
• Responsible for overseeing proper receiving, storage, rotation and pars for food items within the Food & Beverage Department.
• Assists with the ordering, receiving, and storage of all food and culinary small wares.
• Works closely with the Executive Steward in the cleanliness and sanitation requirements of all venues.
• Responsible for maintaining consistent food specifications, including: taste, appearance, presentation, portion control and quality.
• Responsible for holding Sous Chefs accountable for the food cost and labor cost.
• Other duties may be assigned.

BRING US YOUR BEST.

SUPERVISORY RESPONSIBILITIES

Manages 3-5 Subordinate Chefs who supervise a total of 30 to 80 team members. Is responsible for the overall direction, coordination, and evaluation of the staffs for kitchens. Also directly supervises 10 to 50 non-supervisory team members. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints and resolving problems. Must be available to work a variety of shifts, weekends and holidays.

 

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

EDUCATION and/or EXPERIENCE:

High school diploma or general education degree (GED); or three to six months related experience and/or training; or equivalent combination of education and experience. Must be proficient with Microsoft Windows, Excel and Word

 

LANGUAGE SKILLS:

Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other team members of the organization.

 

MATHEMATICAL SKILLS:

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions and percentages.

 

REASONING ABILITY:

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.

 

CERTIFICATES, REGISTRATIONS AND LICENSES:

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