Executive Sous Chef - Banquets

200_Mohegan_Sun Mohegan Tribal Gaming Authority - Mohegan Sun; United States; On-site; USD 55,000 - 85,000; Full time

Job summary

The 200_Mohegan_Sun Mohegan Tribal Gaming Authority - Mohegan Sun is looking for an experienced Kitchen Manager. This role involves managing the entire banquet kitchen in the absence of the Executive Banquet Chef and ensuring quality standards and compliance with health regulations. You will oversee hiring, training, and scheduling of culinary staff, leading kitchen operations while promoting team development.

The ideal candidate has an Associate degree in Culinary Arts and at least seven years of supervisory experience in high-volume hospitality settings. Strong leadership and communication skills are essential for success in this role.

Qualifications

• Seven years of supervisory experience in a high-volume hospitality Food & Beverage operation.
• Strong attention to detail and organizational skills.
• Excellent written and verbal communication skills.

Responsibilities

• Responsible for hiring and training culinary staff.
• Oversees kitchen operations and production.
• Ensures compliance with health and safety regulations.

Skills

Menu planning

Coaching

Team building

Problem-solving

Leadership skills

Education

Associate degree in Culinary Arts

Tools

Word

Excel

Outlook

Job description

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. The role interacts with team members and supervisors in a polite and courteous manner to ensure gracious hospitality and closely assists the Executive Chef with 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 ensuring compliance with federal, state, local laws and company policies
• Attends, leads, and participates in 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 executes service based on cover count, catering/delivery, BEOs, and other event sheets
• Coaches employees to develop 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 the kitchen recipe book
• Organizes, develops, and produces new recipes for potential new menu items and specials
• Ensures opening and closing procedures are followed
• Maintains expediting standards for the kitchen
• Communicates clearly and concisely with all employees during service

Secondary Duties and Responsibilities

• Responsible for scheduling the assigned department (where applicable)
• Participates in interviewing, hiring, and training new applicants and employee development of subordinates
• Oversees replacement or repair of equipment or furniture breakage/damage
• Ensures employees comply with SOPs
• Ensures general cleanliness of the entire venue
• Complies with Department of Health and company standards
• Learns by listening, observing, and sharing knowledge while leading by example
• Portrays a positive and professional attitude
• Practical knowledge of all supervised employees’ job duties
• 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
• Seven years of supervisory experience in a high‑volume hospitality Food & Beverage operation
• Or, alternatively, four years as a Restaurant Chef plus three additional years of supervisory experience in a high‑volume hospitality Food & Beverage operation
• Strong menu planning, coaching, team building, problem‑solving, and leadership skills
• Organized, self‑motivated, proactive with 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
• Comprehensive understanding of the Mohegan Tribal Employment Rights Ordinance (TERO) as it relates to employment

Training Requirements

• Complete all appropriate Human Resources Manager Training courses
• Understand the Time & Attendance system and Manager Self‑Service systems

Physical Demands and Work Environment

• Stand, lift, and bend for extended periods of time
• Lift to up to 50 lbs.
• Perform repetitive motions as required by job duties
• Potential exposure to hot kitchen elements or cleaning materials
• Work in a fast‑paced, ever‑changing environment
• Maintain focus on flexible schedule including varying shifts such as days, evenings, weekends, and holidays

This position may involve additional responsibilities, requirements, and working conditions. Mohegan Sun reserves the right to make changes in this job description at any time.

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.