Executive Sous Chef - Banquets

Mohegan Sun•Montville, CT

2d•Onsite

About The Position

This position is responsible for management of the entire banquet’s kitchen in the absence of the Executive Banquet Chef, in accordance with quality standards and Health Department regulations. This position will interact with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. This position will closely assist alongside the Executive Chef in many administrative duties.

Requirements

Associate degree in Culinary Arts or related field
Must possess seven years supervisory experience in a high-volume hospitality Food and Beverage related operation
In lieu of formal education, four years’ experience as a Restaurant Chef with three additional years of supervisory experience in a high-volume hospitality related Food and Beverage operation is acceptable
Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required
Must be organized, self-motivated, and proactive with a strong attention to detail
Excellent written and verbal communication skills
Excellent organizational and multi-tasking skills
Intermediate knowledge of Word, Excel, and Outlook
Knowledge of Mohegan Sun corporate and department policies and procedures
Proficient with all operational systems, including payroll and purchasing processing
Understanding of Mohegan Sun’s Time & Attendance and Payroll systems
Thorough understanding of the Mohegan Tribal Employment Rights Ordinance (TERO) as it relates to employment
Must complete all appropriate Human Resources Manager Training courses
Understanding of Time & Attendance system and Manager Self Service systems

Nice To Haves

Practical knowledge of the job duties of all supervised employees

Responsibilities

Responsible for hiring, training, counseling, evaluating, and scheduling the culinary staff
Ensures the needs of the guests are accommodated
Oversees kitchen operations and production, while coordinating weekly pars/delivery needs with Chefs
Participates in making sure the venue is compliant with all federal, state, and local laws and regulations, and company policies
Attends, leads, and participates in any training sessions, departmental meetings or daily pre-shift meetings
Participates in growth opportunities and employee development
Oversees all prep, production and service for quality and accuracy
Organizes and execute service based on cover count, catering/delivery, BEO’s and other event sheets
Coaches all employees to develop their abilities by setting clear guidelines and expectations
Communicates kitchen needs and/or issues to all management
Participates in the preparation and delivery of menu-focus items to daily pre-service meetings
Possesses in-depth knowledge of all recipes and maintains kitchen recipe book
Organizes, develops, and produces new recipes for potential new menu items and specials
Ensures opening and closing procedures are being followed
Maintains expediting standards for the Kitchen
Communicates clearly and concisely with all employees during service
Responsible for the scheduling of assigned department (where applicable)
Participates in interviewing, hiring, and training new applicants and employee development of all subordinates
Participates in overseeing the replacement or repair of all breakage, damage of equipment or furniture
Ensures all employees are complying with SOPs
Ensures the general cleanliness of the entire venue
Complies with Department of Health and company standards
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