This position is responsible for ensuring quality, consistency, production and execution of all food menu items. Interacts with fellow employees, and supervisors in a polite and courteous manner to ensure gracious hospitality. Occasionally may assumes a leadership role in the absence of the Chef in charge.

• Responsible for maintaining professional appearance standards as directed in the Tao Group Hospitality Employee Handbook.
• Possesses in-depth knowledge of assigned recipes with the ability to execute them to company standard.
• Anticipates and accommodate the needs of the guests.
• Handles all allergy and/or dietary restrictions and modifications.
• Assists in taking inventory and creating daily prep list.
• Accurately follows all orders received from the POS system and/or direction from the expeditor.
• Maintains cleanliness and sanitation of assigned station, the kitchen and the entire venue.
• Follows supervisor’s instructions, communicate with and support co-workers while being a team player.
• Possesses in-depth knowledge of assigned recipes with the ability to execute them to company standard.
• Possesses general knowledge of the venue.
• Complies with Department of Health and company sanitation standards.
• Works as part of a team and provides help and support to all fellow team members.
• Communicates product needs to the chefs, sous chefs and the support staff.
• Responsible for checking cover counts, BEOs and/or Fire Sheets.
• Responsible for properly setting-up stations and other opening/closing procedures as directed by management.
• Stocks station with prescribed supplies.
• Sets “mise en place” following FIFO and company standards.
• Wipes down and sanitizes station.
• Performs opening side-work as prescribed.
• Performs closing side-work as prescribed.

• Responsible for Reports all breakage, damage of equipment or furniture immediately to management.
• Attends and participates in daily pre-service meetings (where applicable).
• Attends and participates in any training sessions or departmental meetings.
• Learns by listening, observing other team members and sharing knowledge while leading by example.
• Portrays a positive and professional attitude.
• Works as part of a team and provides help and support to all fellow team members.

• Four years of culinary experience in a high volume, food and beverage operation or two years of culinary training plus two years of experience may be considered
• Must be able to effectively communicate with guests and co-workers in English
• One year of previous pastry experience preferred or culinary school.
• One year of Sushi culinary experience preferred
• Experience in a high-volume culinary operation preferred.

• Knowledge of Mohegan Sun corporate and department policies and procedures
• Demonstrates knowledge of Tao Group Hospitality, its partners and supporting hotel environments.
• Knowledge of safe and efficient operation of kitchen equipment
• Intermediate working knowledge of food preparation and handling
• Ability to read recipes and follow written directions

• Must complete all appropriate Human Resources Manager Training courses.
• Tao Group Hospitality in-venue Pastry Cook training and Food Handling Certificate.
• Understanding of Time & Attendance system and Manager Self Service systems.
• Understanding of health and sanitation guidelines

• 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.