Master Cook – Pastry & Sushi Lead in Fast-Paced Kitchen

Mohegan Sun; Montville (CT); On-site; USD 25,000 - 39,000; Full time

Job summary

Mohegan Sun is seeking a Pastry Cook to ensure quality and consistency of dessert offerings in a high-volume, fast-paced kitchen at our Connecticut venue. You will execute recipes to standard, manage mise en place, and collaborate with chefs to delight guests.

This role requires strong English communication, team spirit, and ability to handle dietary restrictions, with training in health and sanitation. Regular shifts, potential for leadership in supervisor's absence, and opportunities for

Qualifications

• Four years of culinary experience in a high volume operation.
• English communication with guests and co-workers.
• One year of pastry experience preferred or culinary school.
• One year of Sushi culinary experience preferred.
• Experience in a high-volume culinary operation preferred.

Responsibilities

• Maintain professional appearance standards as directed in the employee handbook.
• Execute assigned recipes to company standard.
• Anticipate and accommodate guest needs and dietary restrictions.
• Follow POS orders accurately and communicate with expeditor.
• Maintain cleanliness and sanitation of station, kitchen and venue.
• Stock station and set up/close procedures per management guidance.
• Lead by example and work as a team.
• Check cover counts, BEOs and Fire Sheets.
• Attend pre-service meetings and training sessions.
• Report breaksage or damage promptly.

Skills

English communication

Education

Four years of culinary experience in a high-volume operation

Sushi culinary experience (1 year)

One year of pastry experience or culinary school

Job description

Mohegan Sun is seeking a Pastry Cook to ensure quality and consistency of dessert offerings in a high-volume, fast-paced kitchen at our Connecticut venue. You will execute recipes to standard, manage mise en place, and collaborate with chefs to delight guests.

This role requires strong English communication, team spirit, and ability to handle dietary restrictions, with training in health and sanitation. Regular shifts, potential for leadership in supervisor's absence, and opportunities for