Line Cook - TAO

Mohegan•Uncasville, CT

10h•Onsite

About The Position

This position is responsible for ensuring quality and consistency of all food menu items. Interacts with fellow employees, and supervisors in a polite and courteous manner to ensure gracious hospitality.

Requirements

Two years of culinary experience in a high-volume food and beverage operation or one year of culinary training plus one year of culinary experience may be substituted.
Must be able to effectively communicate with guests and co-workers in English.
Knowledge of Mohegan Sun corporate and department policies and procedures.
Demonstrates knowledge of Tao Group Hospitality, its partners and supporting hotel.
Possesses in-depth knowledge of assigned recipes with the ability to execute them to company standard.
Must complete all appropriate Human Resources Manager Training courses.
Understanding of Time & Attendance system and Manager Self Service systems.
Tao Group Hospitality in-venue Line Cook training and Food Handling Certificate.

Responsibilities

Maintaining professional appearance standards as directed in the Tao Group Hospitality Employee Handbook.
Anticipating and accommodating the needs of the guests.
Handling all allergy and/or dietary restrictions and modifications.
Accurately following all orders received from the POS system and/or direction from the expeditor.
Maintaining cleanliness and sanitation of assigned station, the kitchen and the entire venue.
Following supervisor’s instructions, communicating with and supporting co-workers, while being a team player.
Possessing in-depth knowledge of assigned recipes with the ability to execute them to company standard.
Possessing general knowledge of the venue.
Complying with Department of Health and company sanitation standards.
Communicating product needs to the chefs and the support staff.
Checking cover counts, BEOs and/or Fire Sheets.
Properly setting-up stations and performing opening/closing procedures as directed by management.
Stocking station with prescribed supplies.
Setting “mise en place” following FIFO and company standards.
Wiping down and sanitizing station.
Performing opening side-work as prescribed.
Performing closing side-work as prescribed.
Reporting all breakage, damage of equipment or furniture immediately to management.
Attending and participating in daily pre-service meetings (where applicable).
Attending and participating in any training sessions or departmental meetings.
Learning by listening, observing other team members and sharing knowledge while leading by example.
Portraying a positive and professional attitude.