Master Cook - TAO

Mohegan•Uncasville, CT

11h•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

Must be able to effectively communicate with guests and co-workers in English

Nice To Haves

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
One year of previous pastry experience preferred or culinary school.
One year of Sushi culinary experience preferred
Experience in a high-volume culinary operation preferred.
Knowledge of Mohegan Sun corporate and department policies and procedures
Demonstrates knowledge of Tao Group Hospitality, its partners and supporting hotel environments.
Knowledge of safe and efficient operation of kitchen equipment
Intermediate working knowledge of food preparation and handling
Ability to read recipes and follow written directions
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

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 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.