Join our team and experience endless career possibilities. This position is responsible for the day-to-day operations of the TAO/Beauty & Essex culinary department in order to maintain the quality standards set by Tao Group Hospitality (TGH). The Executive Chef is actively involved in all aspects of the kitchen including staff development, menu creation, safety and sanitation maintenance, and food preparation quality.

Primary Duties and Responsibilities:

• Responsible for menu concepts, costs, and production, training of personnel, discipline, health and sanitation standards, and product specifications.
• Oversees recipes and procedures to remain consistent with TAO standards.
• Oversees and defines the procedures for opening and closing the restaurant.
• Oversees all kitchen operations to maintain quality and accuracy regarding food preparation and standards.
• Manages and develops kitchen management by setting clear guidelines and expectations.
• Reviews staffing levels to meet service, operational, and financial objectives.
• Oversees the purchasing and receiving of goods to maintain and produce high-quality products.
• Focuses on safety and sanitation to maintain a safe and clean work environment.
• Analyzes budgets and costs associated with food selections to ensure maximum productivity and profit.
• Assists with the yearly preparation of the operating and capital budgets.
• Other duties and responsibilities as appropriate for the position.

Secondary Duties and Responsibilities:

• Works with Restaurant Managers to develop training for all staff.
• Develops and produces recipes for specials.
• Oversees the training programs for all kitchen staff.
• Acts as a liaison between front and back of house team members including management.
• Provides reporting to the corporate chef and culinary director.
• Maintains cleanliness of the Chefs’ office.

Minimum Education and Qualifications:

• Associates’ Degree, a Culinary Degree or a formal apprenticeship program.
• Eight years of supervisory experience as an Executive Chef in a high volume, hospitality related Food and Beverage operation.
• Must possess a thorough knowledge of culinary disciplines as well as a working knowledge of various cultures and languages.
• Must have a thorough knowledge of cost factors.
• Experience in food and beverage administration, planning budgeting, menu planning, and cost analysis.
• Excellent written and verbal communications.
• Excellent organizational and multi-tasking skills.
• Intermediate knowledge of Word, Excel and Outlook.
• In lieu of a Degree and previously mentioned experience, seven years of experience as an Executive Chef and four years of supervisory experience may be considered.

Competencies: Incumbent will master the following competencies while in this position:

• Knowledge of Mohegan Sun corporate and department policies and procedures.
• Knowledge of Mohegan Sun budget planning and analysis process.
• Effective utilization of Mohegan Sun evaluation programs.
• Thorough understanding of the Mohegan Tribal Employment Rights Ordinance (TERO) as it relates to employment.

Training Requirements:

• Mohegan Sun CER and purchasing procedures.
• Knowledge of Time and Attendance systems as well as Manager Self Service.
• SMART training alcohol awareness.
• Must attend all appropriate Human Resources Training classes.
• Must develop a thorough knowledge of culinary disciplines and cost factors (labor, food, etc.).
• Thorough knowledge of operational policies with regard to hours of operation, types of menus offered, and restaurant concepts.

Physical Demands and Work Environment:

• Fast paced kitchen environment.
• Must be able to stand, lift, and bend for extended periods of time.
• Must be able to work various shifts and flexible hours.

This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Mohegan Sun reserves the right to make changes in the above job description whenever necessary.

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Work Shift: Regular

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Mohegan Sun practices Native American Preference in hiring. "Native American" means an individual who is a duly enrolled member of the Mohegan Tribe or any group of Native Americans recognized by the Mohegan Tribe, The United States of America, or the State of Connecticut.

• Opportunity for career advancement.
• Participation in management meetings.
• Training programs for kitchen staff.
• Focus on safety and sanitation in the workplace.

• Associates’ Degree, Culinary Degree or completion of a formal apprenticeship.
• Eight years of supervisory experience as an Executive Chef in a high-volume operation.
• Thorough knowledge of culinary disciplines and various cultures.
• Experience in food and beverage administration, menu planning, and cost analysis.
• Excellent written and verbal communication skills.
• Intermediate knowledge of Word, Excel, and Outlook.