Master Cook - Tuscany

Primary Duties and Responsibilities

• Prepares food for service, sets up the cooking line and fills customer orders
• Follows all written and established recipes and prepares food according to established standards
• Maintains a clean and sanitary work area

Secondary Duties and Responsibilities

• Cleans food prep area after meal period

Minimum Education and Qualifications

• Four years of culinary experience in a high volume, food and beverage operation
• Two years of culinary training plus two years of experience may be considered

Competencies

• Good verbal communication skills
• Able to read recipes and follow written directions
• Advanced knife skills
• Ability to produce quality work on all stations in the kitchen
• Knowledge of safe and efficient operation of kitchen equipment

Training Requirements

• Understanding of health and sanitation guidelines

Physical Demands and Work Environment

• Fast paced kitchen environment
• Must be able to stand for long periods of time with frequent lifting and bending
• Must be able to lift up to 40 lbs.
• Must be able to work various shifts and flexible hours

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.