Chef De Cuisine - Beauty & Essex

Mohegan Sun•Montville, CT

8d•Onsite

About The Position

This position is responsible for the day-to-day operations of the TAO/Beauty & Essex culinary department in order to maintain the quality standards set by Tao Group Hospitality (TGH). The Executive Chef is actively involved in all aspects of the kitchen including staff development, menu creation, safety and sanitation maintenance, and food preparation quality.

Requirements

Associates’ Degree, a Culinary Degree or a formal apprenticeship program
Eight years of supervisory experience as an Executive Chef in a high volume, hospitality related Food and Beverage operation
Must possess a thorough knowledge of culinary disciplines as well as a working knowledge of various cultures and languages
Must have a thorough knowledge of cost factors
Experience in food and beverage administration, planning budgeting, menu planning and cost analysis
Excellent written and verbal communications
Excellent organizational and multi-tasking skills
Intermediate knowledge of Word, Excel and Outlook
In lieu of a Degree and previously mentioned experience, seven years of experience as an Executive Chef and four years of supervisory experience may be considered
Knowledge of Mohegan Sun corporate and department policies and procedures
Knowledge of Mohegan Sun budget planning and analysis process
Effective utilization of Mohegan Sun evaluation programs
Thorough understanding of the Mohegan Tribal Employment Rights Ordinance (TERO) as it relates to employment
Mohegan Sun CER and purchasing procedures
Knowledge of Time and Attendance systems as well as Manager Self Service
SMART training alcohol awareness
Must attend all appropriate Human Resources Training classes
Must develop a thorough knowledge of culinary disciplines and cost factors (labor, food, etc.)
Thorough knowledge of operational policies with regard to hours of operation, types of menus offered and restaurant concepts

Responsibilities

Responsible for menu concepts, costs and production, training of personnel, discipline, health and sanitation standards and product specifications
Oversees recipes and procedures remain consistent with TAO standards
Oversees and defines the procedures for opening and closing the restaurant
Oversees all kitchen operations to maintain the quality and accuracy regarding food preparation and standards
Manages and develops kitchen management by setting clear guidelines and expectation
Reviews staffing levels to meet service, operational and financial objectives
Oversees the purchasing and receiving of goods to maintain and produce high-quality products
Focuses on safety and sanitation to maintain a safe and clean work environment
Analyzes budgets and costs associated with food selections to ensure maximum productivity and profit
Assists with the yearly preparation of the operating and capital budgets
Works with Restaurant Managers to develop training for all staff
Develops and produces recipes for specials
Oversees the training programs for all kitchen staff
Acts a liaison between front and back of house team members including management
Provides reporting to the corporate chef and culinary director
Maintains cleanliness of the Chefs’ office
Participates in all management meetings for front and back of house team members