Executive Sous Chef - Banquets

Location: Mohegan

Join our team and experience endless career possibilities if you are an existing team member, please click the following link to be taken to the internal career site: mohegan internal career site position summary:this position is responsible for management of the entire banquet’s kitchen in the absence of the executive banquet chef, in accordance with 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:responsible for hiring, training, counseling, evaluating, and scheduling the culinary staffensures the needs of the guests are accommodatedoversees kitchen operations and production, while coordinating weekly pars/delivery needs with chefsparticipates in making sure the venue is compliant with all federal, state, and local laws and regulations, and company policiesattends, leads, and participates in any training sessions, departmental meetings or daily pre-shift meetingsparticipates in growth opportunities and employee developmentoversees all prep, production and service for quality and accuracyorganizes and execute service based on cover count, catering/delivery, beo’s and other event sheetscoaches all employees to develop their abilities by setting clear guidelines and expectationscommunicates kitchen needs and/or issues to all managementparticipates in the preparation and delivery of menu-focus items to daily pre-service meetingspossesses in-depth knowledge of all recipes and maintains kitchen recipe bookorganizes, develops, and produces new recipes for potential new menu items and specialsensures opening and closing procedures are being followedmaintains expediting standards for the kitchencommunicates clearly and concisely with all employees during servicesecondary 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 subordinatesparticipates in overseeing the replacement or repair of all breakage, damage of equipment or furnitureensures all employees are complying with sopsensures the general cleanliness of the entire venuecomplies with department of health and company standardslearns by listening, observing other team members, and sharing knowledge while leading by exampleportrays a positive and professional attitudepractical knowledge of the job duties of all supervised employeesworks as part of a team and provides help and support to all fellow team membersminimum education and qualifications:associate degree in culinary arts or related fieldmust possess seven years supervisory experience in a high-volume hospitality food and beverage related operationin 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 acceptablestrong 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 outlookcompetencies: incumbent will master the following competencies while in this position:knowledge of mohegan sun corporate and department policies and proceduresproficient with all operational systems, including payroll and purchasing processingunderstanding of mohegan sun’s time & attendance and payroll systemsthorough understanding of the mohegan tribal employment rights ordinance (tero) as it relates to employment training requirements:must complete all appropriate human resources manager training coursesunderstanding 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 timemust…