Executive Sous Chef - Banquets

Mohegan Sun; Montville (CT); On-site; USD 90,000 - 115,000; Full time

Job summary

Mohegan Sun is seeking a Banquet Kitchen Manager to oversee the entire banquet kitchen in the absence of the Executive Banquet Chef. You will work with chefs and supervisors to ensure gracious hospitality and quality standards in a fast-paced environment.

Responsibilities include supervising culinary staff, ensuring health department compliance, coordinating with Chefs on pars and delivery, and developing new menu items while maintaining recipe books and SOPs.

Qualifications

• Associate degree in Culinary Arts or related field is required.
• Seven years of supervisory experience in a high-volume hospitality F&B operation is required.
• In lieu of formal education, four years as a Restaurant Chef with three additional years of supervisory experience are acceptable.

Responsibilities

• Manage the culinary staff: hiring, training, counseling, evaluating, and scheduling.
• Ensure guest needs are accommodated and kitchen operations run smoothly.
• Oversee prep, production and service for quality and accuracy; coordinate with Chefs on pars/delivery.

Skills

Menu planning

Leadership

Team coaching

Problem solving

Communication

Organization

Education

Associate degree in Culinary Arts or related field

Tools

Word

Excel

Outlook

Job description

Join Our Team And Experience Endless Career Possibilities

Position Summary

This position is responsible for management of the entire banquet’s kitchen in the absence of the Executive Banquet Chef, in accordance with quality standards and Health Department regulations. This position will interact with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. This position will closely assist alongside the Executive Chef in many administrative duties.

Primary Duties and Responsibilities

• Responsible for hiring, training, counseling, evaluating, and scheduling the culinary staff
• Ensures the needs of the guests are accommodated
• Oversees kitchen operations and production, while coordinating weekly pars/delivery needs with Chefs
• Participates in making sure the venue is compliant with all federal, state, and local laws and regulations, and company policies
• Attends, leads, and participates in any training sessions, departmental meetings or daily pre-shift meetings
• Participates in growth opportunities and employee development
• Oversees all prep, production and service for quality and accuracy
• Organizes and execute service based on cover count, catering/delivery, BEO’s and other event sheets
• Coaches all employees to develop their abilities by setting clear guidelines and expectations
• Communicates kitchen needs and/or issues to all management
• Participates in the preparation and delivery of menu-focus items to daily pre-service meetings
• Possesses in-depth knowledge of all recipes and maintains kitchen recipe book
• Organizes, develops, and produces new recipes for potential new menu items and specials
• Ensures opening and closing procedures are being followed
• Maintains expediting standards for the Kitchen
• Communicates clearly and concisely with all employees during service

Secondary Duties And Responsibilities

• Responsible for the scheduling of assigned department (where applicable)
• Participates in interviewing, hiring, and training new applicants and employee development of all subordinates
• Participates in overseeing the replacement or repair of all breakage, damage of equipment or furniture
• Ensures all employees are complying with SOPs
• Ensures the general cleanliness of the entire venue
• Complies with Department of Health and company standards
• Learns by listening, observing other team members, and sharing knowledge while leading by example
• Portrays a positive and professional attitude
• Practical knowledge of the job duties of all supervised employees
• Works as part of a team and provides help and support to all fellow team members

Minimum Education And Qualifications

• Associate degree in Culinary Arts or related field
• Must possess seven years supervisory experience in a high-volume hospitality Food and Beverage related operation
• In lieu of formal education, four years’ experience as a Restaurant Chef with three additional years of supervisory experience in a high-volume hospitality related Food and Beverage operation is acceptable
• Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required
• Must be organized, self-motivated, and proactive with a strong attention to detail
• Excellent written and verbal communication skills
• Excellent organizational and multi-tasking skills
• Intermediate knowledge of Word, Excel, and Outlook

Competencies

• Knowledge of Mohegan Sun corporate and department policies and procedures
• Proficient with all operational systems, including payroll and purchasing processing
• Understanding of Mohegan Sun’s Time & Attendance and Payroll systems
• Thorough understanding of the Mohegan Tribal Employment Rights Ordinance (TERO) as it relates to employment

Training Requirements

• Must complete all appropriate Human Resources Manager Training courses
• Understanding of Time & Attendance system and Manager Self Service systems

Physical Demands And Work Environment

• Must be able to stand, lift and bend for extended periods of time
• Must be able to bend and lift to 50 lbs.
• Role may include job duties or tasks requiring repetitive motion
• Exposure to hot kitchen elements or cleaning materials
• Must be able to work and remain focused in a fast-paced and ever-changing environment
• Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays

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

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.