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Job Duties
Oversee all kitchen operations including menu concepts, costs and production, training of personnel, management of the progressive disciplinary system, health and sanitation standards and product specifications. Works with Restaurant Managers developing training for all staff. Has the ability to extend complementary services in accordance with the approved comp matrix. Performs other related duties as assigned. Must possess excellent inter-personal skills with an ability to foster a supportive and enabling team environment. Promotes superior guest service.
Minimum Qualifications
Must have three years experience as an Executive Sous Chef in a high volume, high quality hotel, resort or casino. A college degree, culinary school degree or formal apprenticeship program is required. In lieu of formal education, three years experience as an Executive Sous Chef with four additional years of supervisory experience in a high volume hospitality related Food and Beverage operation is acceptable. Must possess a thorough knowledge of culinary disciplines; Oriental, Italian, etc., and have knowledge of various cultures and languages. Thorough knowledge of cost factors (i.e. labor, food, etc.) is a must.
Work Shift:
Regular
Knock, knock. Hear that sound? That's opportunity!
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.
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