Master Cook - Beauty & Essex

Mohegan Sun; Montville (CT); On-site; USD 43,000 - 62,000; Full time

Job summary

Mohegan Sun is seeking a Pastry Cook to ensure quality, consistency, and execution of all pastry menu items in a fast-paced, high-volume kitchen. You will work with fellow team members to uphold hospitality standards and may lead in the Chef's absence.

The role requires strong knowledge of pastry techniques, the ability to follow recipes precisely, and a commitment to cleanliness and teamwork in a dynamic environment.

Qualifications

• Four years of culinary experience in a high-volume food and beverage operation.
• Must be able to effectively communicate with guests and co-workers in English.
• One year of pastry experience preferred or culinary school.
• Experience in a high-volume culinary operation preferred.

Responsibilities

• Maintain professional appearance standards as directed by company handbook.
• Execute recipes to company standards with in-depth knowledge of assigned recipes.
• Accommodate guests' allergy and dietary restrictions.
• Assist in inventory and daily prep list creation.
• Follow POS orders and expeditor directions accurately.
• Maintain cleanliness and sanitation of station and kitchen.

Skills

English communication

Team player

Pastry experience

Education

Culinary training

Culinary school

Job description

Join Our Team And Experience Endless Career Possibilities

Position Summary

This position is responsible for ensuring quality, consistency, production, and execution of all food menu items. Interacts with fellow employees, and supervisors in a polite and courteous manner to ensure gracious hospitality. Occasionally may assumes a leadership role in the absence of the Chef in charge.

Primary Duties and Responsibilities

includes but not limited to:

• Responsible for maintaining professional appearance standards as directed in the Tao Group Hospitality Employee Handbook.
• Possesses in-depth knowledge of assigned recipes with the ability to execute them to company standard.
• Anticipates and accommodate the needs of the guests.
• Handles all allergy and/or dietary restrictions and modifications.
• Assists in taking inventory and creating daily prep list.
• Accurately follows all orders received from the POS system and/or direction from the expeditor.
• Maintains cleanliness and sanitation of assigned station, the kitchen and the entire venue.
• Follows supervisor’s instructions, communicate with and support co-workers while being a team player.
• Possesses in-depth knowledge of assigned recipes with the ability to execute them to company standard.
• Possesses general knowledge of the venue.
• Complies with Department of Health and company sanitation standards.
• Works as part of a team and provides help and support to all fellow team members.
• Communicates product needs to the chefs, sous chefs and the support staff.
• Responsible for checking cover counts, BEOs and/or Fire Sheets.
• Responsible for properly setting-up stations and other opening/closing procedures as directed by management.
• Stocks station with prescribed supplies.
• Sets “mise en place” following FIFO and company standards.
• Wipes down and sanitizes station.
• Performs opening side-work as prescribed.
• Performs closing side-work as prescribed.

Secondary Duties And Responsibilities

• Responsible for Reports all breakage, damage of equipment or furniture immediately to management.
• Attends and participates in daily pre-service meetings (where applicable).
• Attends and participates in any training sessions or departmental meetings.
• Learns by listening, observing other team members and sharing knowledge while leading by example.
• Portrays a positive and professional attitude.
• Works as part of a team and provides help and support to all fellow team members.

Minimum Education And Qualifications

• Four years of culinary experience in a high volume, food and beverage operation or two years of culinary training plus two years of experience may be considered
• Must be able to effectively communicate with guests and co-workers in English
• One year of previous pastry experience preferred or culinary school.
• Experience in a high-volume culinary operation preferred.

Competencies

Incumbent will master the following competencies while in this position:

• Knowledge of Mohegan Sun corporate and department policies and procedures
• Demonstrates knowledge of Tao Group Hospitality, its partners and supporting hotel environments.
• Knowledge of safe and efficient operation of kitchen equipment
• Intermediate working knowledge of food preparation and handling
• Ability to read recipes and follow written directions

Training Requirements

• Must complete all appropriate Human Resources Manager Training courses.
• Tao Group Hospitality in-venue Pastry Cook training and Food Handling Certificate.
• Understanding of Time & Attendance system and Manager Self Service systems.
• Understanding of health and sanitation guidelines

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.