Area Chef - Banquets

Position Summary

This position assists the Chef with the day-to-day operations of the food department.

Primary Duties and Responsibilities

• Prepares, seasons and garnishes food in assigned area, in accordance with prescribed recipes and plating guides
• Orients and trains new employees in the units menu, recipes and procedures
• Maintains a clean and sanitary work area
• Assists with ordering, payroll, scheduling and provides input on performance appraisals

Secondary Duties and Responsibilities

• Supports culinary management in maintaining the established fiscal guidelines
• Assists in the supervision and training of the culinary staff

Minimum Education and Qualifications

• Associates' Degree or a two year Culinary Degree
• Five years of culinary experience in a high volume, hospitality related food and beverage operation
• Previous experience in teaching, training and assisting with the supervision of producing the finest food
• In lieu of a degree, seven years of high volume, restaurant experience with training may be considered

Competencies

• Excellent written and verbal communication skills
• Able to read recipes and follow written directions
• Advanced knife skills
• Able to produce quality work on all stations in the kitchen
• Knowledge of safe and efficient operation of kitchen equipment
• Knowledge of the Mohegan Tribal Employment Rights Ordinance (TERO) as it relates to employment

Training Requirements

Understanding of health and sanitation guidelines

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