Chef de Cuisine

BELMONT PARK

Turf Club Restaurant & Lounge

Chef de Cuisine

ABOUT THIS ROLE

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.

POSITION SUMMARY

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.