Master Cook - Beauty & Essex

Mohegan Sun•Montville, CT

1d•Onsite

About The Position

This position is responsible for ensuring quality, consistency, production, and execution of all food menu items. Interacts with fellow employees, and supervisors in a polite and courteous manner to ensure gracious hospitality. Occasionally may assumes a leadership role in the absence of the Chef in charge.

Requirements

Four years of culinary experience in a high volume, food and beverage operation or two years of culinary training plus two years of experience may be considered
Must be able to effectively communicate with guests and co-workers in English
Must complete all appropriate Human Resources Manager Training courses.
Tao Group Hospitality in-venue Pastry Cook training and Food Handling Certificate.
Understanding of Time & Attendance system and Manager Self Service systems.
Understanding of health and sanitation guidelines
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.

Nice To Haves

One year of previous pastry experience preferred or culinary school.
Experience in a high-volume culinary operation preferred.

Responsibilities

Responsible for maintaining professional appearance standards as directed in the Tao Group Hospitality Employee Handbook.
Possesses in-depth knowledge of assigned recipes with the ability to execute them to company standard.
Anticipates and accommodate the needs of the guests.
Handles all allergy and/or dietary restrictions and modifications.
Assists in taking inventory and creating daily prep list.
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 support 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.
Works as part of a team and provides help and support to all fellow team members.
Communicates product needs to the chefs, sous chefs and the support staff.
Responsible for checking cover counts, BEOs and/or Fire Sheets.
Responsible for properly setting-up stations and other 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.
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.