Area Chef - Banquets

Mohegan Sun; Connecticut; On-site; USD 60,000 - 85,000; Full time

Job summary

Mohegan Sun seeks an experienced culinary professional to assist the Chef with day-to-day operations in a high-volume food department.

The role involves food preparation, training and supervision, plus maintaining sanitation and assisting with ordering, payroll and scheduling. A culinary education and leadership skills are essential for success in this fast-paced kitchen environment.

Qualifications

• Associates’ Degree or two-year Culinary Degree required.
• Five years of culinary experience in high-volume hospitality operation.
• Experience teaching, training and supervising culinary staff.
• In lieu of a degree, seven years of high-volume restaurant experience with training may be considered.

Responsibilities

• Prepares, seasons and garnishes food in assigned area according to recipes and plating guides.
• Trains new employees in the unit's menu, recipes and procedures.
• Maintains a clean and sanitary work area.
• Assists with ordering, payroll, scheduling and provides input on performance appraisals.
• Supports culinary management in maintaining fiscal guidelines.
• Assists in supervision and training of culinary staff.

Skills

Communication

Knife skills

Reading recipes

Kitchen operations

Health & sanitation

Education

Associates or Culinary Degree

5+ years culinary experience

Teaching/training experience

7 years high-volume restaurant exp (in lieu of degree)

Job description

JOIN OUR TEAM AND EXPERIENCE ENDLESS CAREER POSSIBILITIES

This position assists the Chef with the day-to-day operations of the food department.

Primary Duties and Responsibilities

Include but not limited to:

• Prepares, seasons and garnishes food in assigned area, in accordance with prescribed recipes and plating guides
• Orients and trains new employees in the units menu, recipes and procedures
• Maintains a clean and sanitary work area
• Assists with ordering, payroll, scheduling and provides input on performance appraisals

Secondary Duties and Responsibilities

• Supports culinary management in maintaining the established fiscal guidelines
• Assists in the supervision and training of the culinary staff

Minimum Education and Qualifications

• Associates’ Degree or a two year Culinary Degree
• Five years of culinary experience in a high volume, hospitality related food and beverage operation
• Previous experience in teaching, training and assisting with the supervision of producing the finest food
• In lieu of a degree, seven years of high volume, restaurant experience with training may be considered

Competencies

• Excellent written and verbal communication skills
• Able to read recipes and follow written directions
• Advanced knife skills
• Able to produce quality work on all stations in the kitchen
• Knowledge of safe and efficient operation of kitchen equipment
• Knowledge of the Mohegan Tribal Employment Rights Ordinance (TERO) as it relates to employment

Training Requirements

• Understanding of health and sanitation guidelines

Physical Demands and Work Environment

• Fast paced kitchen environment
• Must be able to stand, lift and bend for extended periods of time
• Must be able to work various shifts and flexible hours

This is not necessarily an exhaustive list of all responsibilities, requirements or working conditions associated with the job. Mohegan Sun reserves the right to make changes in the above job description whenever necessary.

Work Shift

Regular

Knock, knock. Hear that sound? That's opportunity!

Mohegan Sun practices Native American Preference in hiring. "Native American" means an individual who is a duly enrolled member of the Mohegan Tribe or any group of Native Americans recognized by the Mohegan Tribe, The United States of America, or the State of Connecticut.