Sous Chef - Beauty & Essex

Sous chef - beauty & essex page is loaded## sous chef - beauty & essexlocations:
uncasville, cttime type:
full time posted on:
posted todayjob requisition :
r-11982
** 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:
**** 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…