Sous Chef – TAO Group Hospitality

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Position Summary:

This position is responsible for supervising the daily activities of the heart-of-house operations and employees in accordance with department policies and procedures. This position also interacts with fellow employees and supervisors in a polite and courteous manner to ensure gracious hospitality. 

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.
• Ensures safety, quality and recipe accuracy.
• Manages the execution of regular service, catering, take-out, delivery and all in-venue/off-premise events.
• Ensures that the venue is compliant with all federal, state and local laws and regulations; and company policies.
• Coaches and develops heart-of-house employees by setting clear guidelines and expectations.
• Responsible for all mechanical systems being in good working order and compliant with all federal, state and local ordinances.
• Participates in overseeing the replacement or repair of all breakage, damage of equipment or furniture.
• Ensures all employees are compliant with all heart-of-house standards and procedures.
• Responsible for checking cover counts, BEOs and/or Fire Sheets.
• Ensures the preparation and delivery of menu-focus items to daily pre-service meetings.
• Organize, develop and produce new recipes for potential new menu items and specials.
• Ensures the completion of all opening and closing procedures as prescribed by company.
• Ensures expediting standards.
• Practical knowledge of the job duties of all supervised employees.
• Attends, leads and participates in any training sessions, departmental meetings or daily pre-shift meetings.
• Learn by listening, observing other team members and sharing knowledge while leading by example.

Secondary Duties and Responsibilities:

• Assists in hiring, training, evaluating, counseling and scheduling of culinary staff
• Participate in interviewing, hiring and training new applicants and employee development of all subordinates.
• Participates in growth opportunities and employee development of all heart-of-house employees.
• Ensures the general cleanliness of the heart-of-house, and the entire venue.
• Responsible for the scheduling of assigned department (where applicable).
• Works as part of a team and provides help and support to all fellow team members.
• Responsible for compliance with sanitation and health codes

Minimum Education and Qualifications:

• Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience
• Minimum 2-3 years previous culinary supervisory/management experience within a high-volume kitchen setting is essential.
• 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.
• Communicates clearly and concisely with team during service.
• Proficient with computers (Microsoft Products), POS and technology.
• In lieu of a degree, four years of experience in a high volume, culinary experience including two years of supervisory experience

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

• Excellent written and verbal communication skills
• Excellent sautéing broiling, grilling, frying, braising, roasting and baking skills
• Advanced knife skills
• Possesses in-depth knowledge of all recipes, food menus and maintains station-recipe-books.
• Proficient with all operational systems, which includes payroll, inventory and purchasing.
• Demonstrates knowledge of venue, Tao Group Hospitality, its partners and supporting hotel environments.
• Knowledge of safe and efficient operation of kitchen equipment
• Thorough understanding of the Mohegan Tribal Employment Rights Ordinance (TERO) as it relates to employment

Training Requirements:

• Understanding of health and sanitation guidelines
• Must complete the Core Supervisor Training Course
• Tao Group Hospitality in-venue Sous Chef Training, Food Handling Certificate.

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.

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