Master Cook - Beauty & Essex

Mohegan Sun•Montville, CT

About The Position

The Master Cook is responsible for the quality, consistency, production, and execution of food menu items. The role works with fellow employees and supervisors to provide courteous hospitality, and may occasionally assume a leadership role when the Chef in charge is absent. The position requires knowledge of assigned recipes, food preparation and handling, kitchen equipment, and health and sanitation standards. It also requires working effectively in a fast-paced kitchen and maintaining a professional, team-oriented approach.

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.
Knowledge of safe and efficient kitchen equipment operation.
Intermediate working knowledge of food preparation and handling.
Ability to read recipes and follow written directions.
Complete all appropriate Human Resources Manager Training courses.
Complete Tao Group Hospitality in-venue Pastry Cook training and obtain a Food Handling Certificate.
Understand health and sanitation guidelines.
Stand, lift, and bend for extended periods; bend and lift up to 50 pounds; and perform tasks that may involve repetitive motion.
Work and remain focused in a fast-paced, changing environment.
Work a flexible schedule that may include days, evenings, weekends, and holidays.

Nice To Haves

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

Responsibilities

Maintain professional appearance standards as directed in the Tao Group Hospitality Employee Handbook.
Know assigned recipes in depth and execute them to company standards.
Anticipate and accommodate guest needs.
Handle allergies, dietary restrictions, and modifications.
Assist with inventory and preparation of daily prep lists.
Accurately follow orders received through the POS system and directions from the expeditor.
Maintain cleanliness and sanitation of the assigned station, kitchen, and venue.
Follow supervisors’ instructions and communicate with and support coworkers.
Possess general knowledge of the venue.
Comply with Department of Health and company sanitation standards.
Communicate product needs to chefs, sous chefs, and support staff.
Check cover counts, BEOs, and/or Fire Sheets.
Set up stations and complete opening and closing procedures as directed by management.
Stock the station with prescribed supplies.
Set mise en place according to FIFO and company standards.
Wipe down and sanitize the station.
Perform prescribed opening and closing side work.
Report breakage or damage to equipment or furniture promptly to management.
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, and lead by example.
Maintain a positive and professional attitude and support fellow team members.