Line Cook - Beauty & Essex

Mohegan•Uncasville, CT

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.
Must be able to stand, lift and bend for extended periods of time.
Must be able to bend and lift to 50 lbs.
Role may include job duties or tasks requiring repetitive motion.
Exposure to hot kitchen elements or cleaning materials.
Must be able to work and remain focused in a fast-paced and ever-changing environment.
Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.

Responsibilities

Responsible for maintaining professional appearance standards as directed in the Tao Group Hospitality Employee Handbook.
Anticipates and accommodate the needs of the guests.
Handles all allergy and/or dietary restrictions and modifications.
Accurately follows all orders received from the POS system and/or direction from the expeditor
Maintains cleanliness and sanitation of assigned station, the kitchen and the entire venue.
Follows supervisor’s instructions, communicate with and supports co-workers, while being a team player.
Possesses in-depth knowledge of assigned recipes with the ability to execute them to company standard.
Possesses general knowledge of the venue.
Complies with Department of Health and company sanitation standards.
Communicates product needs to the chefs and the support staff.
Responsible for checking cover counts, BEOs and/or Fire Sheets.
Responsible in properly setting-up stations and performs opening/closing procedures as directed by management.
Stocks station with prescribed supplies.
Sets “mise en place” following FIFO and company standards.
Wipes down and sanitizes station.
Performs opening side-work as prescribed.
Performs closing side-work as prescribed.
Reports all breakage, damage of equipment or furniture immediately to management.
Attends and participates in daily pre-service meetings (where applicable).
Attends and participates in any training sessions or departmental meetings.
Learn by listening, observing other team members and sharing knowledge while leading by example.
Portrays a positive and professional attitude.