Restaurant Sous Chef - Crafty Slice

Mohegan Sun; Montville (CT); On-site; USD 65,000 - 90,000; Full time

Job summary

Mohegan Sun seeks a Restaurant Sous Chef to manage day-to-day kitchen operations on a shift basis, ensuring quality and cost control. The candidate will help plan menus, supervise cooking, and uphold safety and sanitation standards across the assigned culinary area.

The role requires strong leadership, cooking expertise, and the ability to work in a fast-paced, high-volume environment with flexibility to cover varied shifts.

Qualifications

• Associates' or Culinary Degree with 3 years in high-volume culinary ops and 2 years supervisory experience.
• In lieu of degree, 4 years high-volume culinary experience including 2 years supervisory.
• Experience in Food & Beverage administration, planning, budgeting and cost analysis.

Responsibilities

• Assists in menu planning and plate guides and helps maintain fiscal guidelines.
• Supervises food preparation, quality and cost of production in assigned area.
• Assists in hiring, training, evaluating, counseling and scheduling culinary staff.
• Responsible for compliance with sanitation and health codes.

Skills

Communication

Sautéing & cooking

Knife skills

Kitchen equipment

Education

Associates' or Culinary Degree and three years of high-volume supervisory experience

Four years of high-volume culinary experience with two years supervisory experience in lieu of a degree

Food & Beverage administration, budgeting and cost analysis

Job description

Position Summary:

The Restaurant Sous Chef is responsible, on a shift to shift basis, for the day-to-day operations of their designated restaurant/culinary area.

Primary Duties and Responsibilities:

includes but not limited to:

• Assists in menu planning and plate guides
• Helps maintain established fiscal guidelines
• Supervises food preparation, quality and cost of production in assigned area

Secondary Duties and Responsibilities:

• Assists in hiring, training, evaluating, counseling and scheduling of culinary staff
• Responsible for compliance with sanitation and health codes

Minimum Education and Qualifications:

• Associates' or Culinary Degree and three years of experience in a high volume, culinary operation with two years of supervisory experience
• In lieu of a degree, four years of experience in a high volume, culinary experience including two years of supervisory experience
• Previous experience in Food and Beverage administration, planning, budgeting and cost analysis

Competencies :

• Excellent written and verbal communication skills
• Excellent sautéing broiling, grilling, frying, braising, roasting and baking skills
• Advanced knife skills
• Knowledge of safe and efficient operation of kitchen equipment

Training Requirements:

Understanding of health and sanitation guidelines

• Must complete the Core Supervisor Training Course

Physical Demands and Work Environment:

• Fast paced kitchen environment
• Must be able to stand, lift and bend for extended periods of time
• Must be able to work various shifts and flexible hours

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!

Native American Preference:

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.