Executive Sous Chef - Banquets

Primary Duties and Responsibilities

• Responsible for hiring, training, counseling, evaluating, and scheduling the culinary staff
• Ensures the needs of the guests are accommodated
• Oversees kitchen operations and production, while coordinating weekly pars/delivery needs with Chefs
• 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
• 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

• Schedules 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
• Presents a positive and professional attitude
• Practical knowledge of the job duties of all supervised employees
• Works as part of a team and provides help and support to all fellow team members

Minimum Education And Qualifications

• Associate degree in Culinary Arts or related field
• Seven years supervisory experience in a high-volume hospitality Food and Beverage related operation
• In lieu of formal education, four years’ experience as a Restaurant Chef with three additional years of supervisory experience in a high-volume hospitality related Food and Beverage operation is acceptable
• 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

Competencies

• 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

• Completes all appropriate Human Resources Manager Training courses
• Understands Time & Attendance system and Manager Self Service systems