Master Cook - TAO

Mohegan•Uncasville, CT

About The Position

The Master Cook is responsible for the quality, consistency, production, and execution of food menu items at TAO. The role works collaboratively and courteously with employees and supervisors to provide gracious hospitality, and may occasionally assume a leadership role when the Chef in charge is absent. The position requires in-depth knowledge of assigned recipes and the ability to prepare them to company standards. The Master Cook handles guest allergies and dietary modifications, follows POS orders and expeditor direction, supports inventory and prep planning, and communicates product needs to culinary leadership and support staff. The role also maintains station, kitchen, and venue cleanliness and sanitation; prepares and stocks stations; follows FIFO and company procedures; and completes opening and closing side work. The Master Cook participates in pre-service meetings, training, and departmental meetings, reports equipment or furniture damage, and supports fellow team members while maintaining a positive and professional attitude. Work takes place in a fast-paced kitchen environment with exposure to hot kitchen elements and cleaning materials. The schedule may include varying shifts, days, evenings, weekends, and holidays.

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.
Ability to communicate effectively in English with guests and coworkers.
Ability to stand, lift, and bend for extended periods.
Ability to bend and lift up to 50 pounds.
Ability to perform tasks involving repetitive motion.
Ability to work and remain focused in a fast-paced, changing environment.
Ability to work a flexible schedule that may include days, evenings, weekends, and holidays.
Complete appropriate Human Resources Manager Training courses, Tao Group Hospitality in-venue Pastry Cook training, and Food Handling Certificate requirements.
Understand health and sanitation guidelines, kitchen equipment operation, food preparation and handling, and the Time & Attendance and Manager Self Service systems.

Nice To Haves

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

Responsibilities

Maintain professional appearance standards as directed by the Tao Group Hospitality Employee Handbook.
Know assigned recipes in depth and execute them to company standards.
Anticipate and accommodate guest needs, including allergies, dietary restrictions, and modifications.
Assist with inventory and creation of daily prep lists.
Accurately follow orders from the POS system and directions from the expeditor.
Maintain cleanliness and sanitation of the assigned station, kitchen, and venue, and comply with Department of Health and company sanitation standards.
Follow supervisors’ instructions, communicate with and support coworkers, and work as part of a team.
Communicate product needs to chefs, sous chefs, and support staff.
Check cover counts, BEOs, and/or Fire Sheets.
Set up stations, stock prescribed supplies, prepare mise en place following FIFO and company standards, and sanitize stations.
Perform prescribed opening and closing side work and procedures.
Report breakage or damage to equipment or furniture to management immediately.
Attend and participate in daily pre-service meetings where applicable, training sessions, and departmental meetings.
Learn by listening to and observing team members, share knowledge, lead by example, and maintain a positive, professional attitude.