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This position is responsible for management of the entire Beauty & Essex kitchen in the absence of the Chef de Cuisine, in accordance to Tao Group’s quality standards and Health Department regulations. This position will interact with fellow team members and supervisors in a polite and courteous manner to ensure gracious hospitality. This position will closely assist alongside the Executive Chef in many administrative duties.

Primary Duties and Responsibilities: includes but not limited to:

• Maintains professional appearance standards as directed in the Tao Group Hospitality Employee Handbook.
• Ensures the needs of the guests are accommodated.
• Oversees kitchen operations and production, while coordinating weekly pars/delivery needs with Chefs in all departments.
• Participates in making sure the venue is compliant with all federal, state, and local laws and regulations, and company policies.
• Attends, leads, and participates in any training sessions, departmental meetings or daily pre-shift meetings.
• Participates in growth opportunities and employee development.
• Oversees all prep, production and service for quality and accuracy.
• Organizes and executes service based on cover count, catering/delivery, BEO’s and other event sheets.
• Coaches all employees to develop their abilities by setting clear guidelines and expectations.
• Communicates kitchen needs and/or issues to all management.
• Participates in the preparation and delivery of menu-focus items to daily pre-service meetings.
• Possesses in-depth knowledge of all recipes and maintains kitchen recipe book.
• Organizes, develops, and produces new recipes for potential new menu items and specials.
• Ensures opening and closing procedures are being followed.
• Maintains expediting standards for the Kitchen.
• Communicates clearly and concisely with all employees during service.

Secondary Duties And Responsibilities:

• Responsible for the scheduling of assigned department (where applicable).
• Participates in interviewing, hiring, and training new applicants and employee development of all subordinates.
• Participates in overseeing the replacement or repair of all breakage, damage of equipment or furniture.
• Ensures all employees are complying with SOPs.
• Ensures the general cleanliness of the entire venue.
• Complies with Department of Health and company standards.
• Learns by listening, observing other team members, and sharing knowledge while leading by example.
• Portrays a positive and professional attitude.
• Practical knowledge of the job duties of all supervised employees.
• Demonstrates knowledge of venue, Tao Group Hospitality, its partners and supporting hotel environments.
• Works as part of a team and provides help and support to all fellow team members.

Minimum Education And Qualifications:

• Associate’s degree in Culinary Arts or related field.
• Minimum 3-5 years previous Kitchen Operations supervisory/management experience within a high-volume kitchen setting.
• Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required.
• Must be organized, self-motivated, and proactive with a strong attention to detail.
• Excellent written and verbal communication skills.
• Excellent organizational and multi-tasking skills.
• Intermediate knowledge of Word, Excel, and Outlook.
• In lieu of a Degree and previously mentioned experience, 5 years of kitchen operations managerial experience in a high-volume restaurant may be considered.

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

• Knowledge of Mohegan Sun corporate and department policies and procedures.
• Proficient with all operational systems, including payroll and purchasing processing.
• Understanding of Mohegan Sun’s Time & Attendance and Payroll systems.
• Thorough understanding of the Mohegan Tribal Employment Rights Ordinance (TERO) as it relates to employment.

Training Requirements:

• Must complete all appropriate Human Resources Manager Training courses.
• Understanding of Time & Attendance system and Manager Self Service systems.

Physical Demands And Work Environment:

• 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.

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.

• Employee development opportunities.
• Comprehensive training sessions.
• Positive and professional work environment.

• Associate's degree in Culinary Arts or related field.
• Minimum 3-5 years of kitchen operations supervisory/management experience.
• Strong menu planning and leadership skills.
• Excellent written and verbal communication skills.
• Intermediate knowledge of Word, Excel, and Outlook.