Executive Sous Chef - Banquets

Mohegan Sun; Uncasville (CT); On-site; USD 60,000 - 80,000; Full time

Job summary

A leading company in the hospitality industry is seeking an Executive Sous Chef for their Banquets department. This role involves managing the banquet kitchen, ensuring high-quality standards, and leading a team of culinary staff. The ideal candidate will have extensive experience in a high-volume environment and possess strong leadership and menu planning skills. Join a team that values mutual respect and cooperation, and contribute to creating memorable dining experiences.

Qualifications

• Must possess seven years supervisory experience in a high-volume hospitality Food and Beverage related operation.
• Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required.
• Excellent written and verbal communication skills.

Responsibilities

• Responsible for hiring, training, counseling, evaluating, and scheduling the culinary staff.
• Oversees kitchen operations and production, while coordinating weekly pars/delivery needs with Chefs.
• Ensures the needs of the guests are accommodated.

Skills

Leadership

Menu Planning

Communication

Organizational Skills

Problem Solving

Education

Associate degree in Culinary Arts or related field

Tools

Word

Excel

Outlook

Job description

Executive Sous Chef - Banquets page is loaded

Executive Sous Chef - Banquets

Apply locations Uncasville, CT time type Full time posted on Posted Yesterday job requisition id R-06778

JOIN OUR TEAM AND EXPERIENCE ENDLESS CAREER POSSIBILITIES

IF YOU ARE AN EXISTING TEAM MEMBER, PLEASE CLICK THE FOLLOWING LINK TO BE TAKEN TO THE INTERNAL CAREER SITE: MOHEGAN INTERNAL CAREER SITE

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: includes but not limited to:

• 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: Incumbent will master the following competencies while in this position:

• 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

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.

Similar Jobs (3)

Executive Chef - TAO

locations Uncasville, CT time type Full time posted on Posted 30+ Days Ago

Area Chef - 33 Lounge

locations Uncasville, CT time type Full time posted on Posted 6 Days Ago

Master Cook - 33 Lounge

locations Uncasville, CT time type Full time posted on Posted 6 Days Ago

What began in 1996 as a gaming destination in southeastern Connecticut with a handful of Team Members has expanded into a premier entertainment enterprise with over 10,000 team members across the globe. What drives our success is the centuries-old philosophy of the Mohegan Tribe “The Spirit of Aquai”. Its principles of welcoming, mutual respect, cooperation and building relationships have shaped our culture, and serve as the foundation that we live by with every guest and team member interaction today, and for generations to come.