Area Chef - Banquets

Mohegan Sun; Montville (CT); On-site; USD 55,000 - 75,000; Full time

Job summary

Mohegan Sun in Montville, CT seeks a culinary professional to assist the Chef with day-to-day operations in the food department, ensuring quality and consistency across stations. The role involves preparing and garnishing dishes per recipes, training staff, maintaining sanitation, and contributing to ordering, payroll and scheduling, with opportunities for growth.

Candidates should have an associates or culinary degree with 5 years of high-volume experience, strong communication, and knowledge

Qualifications

• Associates’ Degree or a two year Culinary Degree.
• Five years of culinary experience in a high volume, hospitality related food and beverage operation.
• In lieu of a degree, seven years of high volume, restaurant experience with training may be considered.
• Excellent written and verbal communication skills and ability to read recipes and follow directions.

Responsibilities

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

Skills

Communication skills

Recipe literacy

Knife skills

Multistation cooking

Kitchen equipment safety

TERO knowledge

Education

Associates’ Degree or 2-year Culinary Degree

5 years culinary experience

Training supervision

7 years high-volume experience

Job description

JOIN OUR TEAM AND EXPERIENCE ENDLESS CAREER POSSIBILITIES

Position Summary:

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

Primary Duties and Responsibilities

• 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.