Chef de Cuisine

Select how often (in days) to receive an alert: Select how often (in days) to receive an alert: *Internal Employee Referral Bonus Available At Union Square Events and CxRA, we believe great hospitality starts with great people. Together, our organizations combine culinary excellence, operational expertise, and genuine hospitality to create exceptional experiences across New York City and beyond. Founded in 2005, Union Square Events has grown into a leading hospitality company serving a diverse portfolio of cultural, corporate, entertainment, and private venues, while CxRA—established in 1996 as the catering arm of Restaurant Associates—has built a reputation for highly customized events, innovative menus, and impeccable execution. Job Summary Belmont Park is home to the Turf Club Restaurant and Turf Club Lounge — two distinct dining experiences built on recipes, culinary standards, and presentation direction developed with Chef Marc Forgione. This is a hands-on leadership role for a chef who wants to run a serious kitchen inside one of the most storied venues in American racing: bringing Forgione's vision to the plate, service after service, across two dining rooms with different paces and personalities. Belmont Park is operated by the New York Racing Association (NYRA), with Levy engaged as the exclusive food and beverage operator across the Facility. CxRA is partnering with Levy with Special Events catering and service, as well as service in the Turf Club. The Chef de Cuisine runs the kitchen for the Turf Club Restaurant and Turf Club Lounge. This role owns execution, consistency, food cost, safety, and team performance for both spaces.

KEY RELATIONSHIPS

Levy Executive Chef, NYRA — culinary alignment, standards, and coordination with the broader Levy food and beverage program across Belmont Park. CxRA VP of Operations — business performance and service excellence for the Turf Club Restaurant & Lounge. Chef Marc Forgione — collaborates on recipes, menu development, and presentation standards for the Turf Club Restaurant & Lounge; an operational, not a supervisory, relationship. General Manager, Turf Club Restaurant & Lounge — day-to-day operating partner on service timing, pacing, and guest experience.

CORE RESPONSIBILITIES

Run the kitchen for the Turf Club Restaurant and Turf Club Lounge, ensuring each dining room is served at the standard and pace appropriate to its concept. Execute recipes, menus, and presentation standards developed in collaboration with Chef Marc Forgione, with consistency across both dining rooms. Participate in recipe development and tastings with Forgione; provide feedback on execution, cost, and feasibility at volume. Manage kitchen staffing, scheduling, and labor cost, scaling for live race days and marquee events (Belmont Stakes, Breeders’ Cup) and adjusting for dark-day operations. Own food cost, purchasing, inventory, and vendor relationships in line with CxRA and Compass Group standards. Maintain food safety, sanitation, and health code compliance. Hire, train, and develop sous chefs, cooks, and kitchen support staff. Partner with the General Manager on service pacing and kitchen-to-floor communication for both dining rooms. Coordinate with the Levy Executive Chef, NYRA on culinary consistency across Belmont Park’s broader food and beverage program. Support special event execution when the Turf Club Restaurant or Lounge is used for private dining or events, particularly on dark days; This role also supports events on 5th floor event space, whenever possible particularly when events aren’t happening at same time as Turf Club operations

QUALIFICATIONS

5+ years of progressive culinary leadership experience, including experience running a kitchen serving multiple dining concepts. Experience executing a chef partner’s or brand’s standards with precision; this role is focused on execution, not primary menu authorship. Strong financial acumen: food cost management, labor scheduling, and P&L accountability. ServSafe or equivalent food safety certification. Ability to work a schedule built around a live racing calendar, including weekends, holidays, and marquee event dates. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation.Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Abides by all Company policies and procedures including but not limited to: The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer. The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables. The use of slip-resistant shoes and proper lifting techniques. Union Square Events maintains a drug-free workplace. *Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, for paid time off benefits information. Nearest Major Market: Long Island Nearest Secondary Market: New York City Job Segment: Food Service, Kitchen, Event Planning, Chef, Culinary, Hospitality #J-18808-Ljbffr Compass Group USA