Cook - Momosan Sushi

Responsibilities

Under the direction of the Sous Chef, the Cook 4 prepares and cooks food, prepares sushi, cleans, stocks and maintains all kitchen, preparation, service, dining and storage areas. Assists with venue management, including expediting, managing inventory and supervising personnel. Must be able to perform cooking methods, prepare soups, stocks and sauces and operate all hot and cold culinary stations proficiently according to Foxwoods culinary departmental standards.

Must understand food requests, ask questions regarding preparation and assure team member or guest satisfaction with their order in English. Prepares and cooks food items for consumption at restaurants and/or in‑room dining. Works during weekends, holidays and peak business periods, including any shift or day designated by the department. Works at all stations for extended periods, including standing at front‑of‑house stations in front of guests and operating manned stations.

Lifts a minimum of 35 lbs multiple times per day and pushes a cart weighing up to 100 lbs.

• Associate’s Degree or Vocational Certification in Culinary Arts preferred.
• Minimum three (3) years of experience in a full‑service or production kitchen.
• Must complete Serv Safe Certification within six months of hire.
• Ability to communicate, lead and collaborate with team members (BOH, FOH servers, bartenders, expo chefs, FOH managers) during high‑peak service or events while executing multiple dishes.
• Ability to stand for long periods and work at manned stations in front of guests.
• Understand and execute multitasking in a short period of time, from communication and production to prep and service.
• Must successfully execute multiple dishes and recipes quickly and accurately.

• Be approachable, confident, respectful and attentive to guests’ needs.
• Anticipate guest needs, be knowledgeable, share stories and create memorable moments.