Chef jobs in Old Saybrook, CT

Set Sail on Your Culinary Journey American Cruise Lines is the largest U.S. cruise line, dedicated to providing immersive travel, exceptional service, and world-class cuisine while sharing America's story on the finest ships in America. We offer over 50 itineraries across America's breathtaking waterways, including New England, the Southeast, the Mississippi River, the Pacific Northwest, Alaska, and more. We believe every meal should be a memorable event. That's why we're searching for talented, driven Executive Chefs to join our shipboard team for the 2025 cruising season. If you're ready to lead a high-performing galley crew, craft regionally inspired dishes, and provide exceptional guest service, all while traveling the country, this is the opportunity of a lifetime. What You'll Do As Executive Chef, you'll be responsible for delivering an unforgettable culinary experience-planning, preparing, and presenting elevated cuisine that reflects the flavors of each region we visit. You'll mentor and lead your team with professionalism and passion, ensuring every dish meets our high standards of taste and presentation. Your daily impact will include: * Leading all meal preparation for both guests and crew onboard. * Executing regionally inspired menus using fresh, local ingredients. * Coaching and managing a galley team of 6-10 in a hands-on environment. * Ensuring kitchen operations meet FDA, sanitation, and safety standards. * Overseeing food inventory, portion control, and waste reduction. * Adapting quickly to last-minute changes while maintaining a calm, can-do approach. * Providing an unforgettable dining experience for every guest. What We're Looking For We're seeking chefs who are not only technically skilled but also natural leaders who thrive in fast-paced, team-oriented environments. This is a dynamic, rewarding role for those who want to reach beyond the four walls of a traditional kitchen. Ideal qualifications: * 6-8+ years' experience in full-service resorts, hotels, country clubs, or banquet settings. * ServSafe Manager Certification strongly preferred. * Strong leadership, communication, and training abilities. * Proven knowledge of FDA food safety standards and kitchen best practices. * Ability to manage multiple priorities under pressure. * A hands-on, collaborative, and detail-oriented approach to kitchen leadership. Additional Requirements * Able to work 14 hours per day, 7 days a week while onboard. * Must pass a pre-employment drug test and background check. * TWIC (Transportation Worker Identification Credential) required. Why Join American Cruise Lines? This isn't just a job, it's a lifestyle. As an Executive Chef, you'll live and work aboard a luxury cruise ship for 6-8 weeks at a time, followed by 1-2 weeks of unpaid vacation. We provide everything you need to succeed: * Travel paid to and from your assigned ship * Room and board included * Uniforms and paid training provided * Well-equipped galleys and a stunning view every day * Jobs sites across the nation.

About Us Michael Jordan's Restaurants are a collaboration between Cornerstone Restaurant Group (CRG) and the greatest athlete of his generation, Michael Jordan. Located in the Mohegan Sun Casino in Connecticut, Michael Jordan's Steak House, MJ23 Sports Bar & Grill, and Sol Toro are a collection of elevated food, thoughtful beverages, and Heartfelt Hospitality. Chef de Cuisine Responsibilities General Operations Accurately perform monthly inventories. Analyze sales figures to set, monitor, and control the budget for the kitchen. Collaborate with the Culinary Director in the planning and pricing of menus. Conduct daily pre-shift/post-shift and other periodic meetings with line staff to increase communication and to discuss department performance, areas of concern, priorities, and the strategic vision moving forward. Consistently monitor labor costs to remain within labor budgets when scheduling staff. Develop efficient processes to manage and control food inventory. Ensure proper operation and maintenance of equipment. Establish and maintain kitchen opening and closing procedures. Monitor the quality and presentation of dishes so that only those that meet our high standards are served to our customers. Maintain relationships with vendors and manage the ordering and receiving cycle for the kitchen and develop efficient receiving processes. Maintain proper safety and sanitation expectations. Perform administrative duties as needed. Respond to any guest complaints and take appropriate and necessary action. Run the line during service to ensure we achieve the highest standards, and assure that communication between all stations is efficient. Standardize production recipes to ensure consistent quality. Employee Relations Build and maintain a strategic relationship with all members of management. Build and maintain a good rapport between kitchen and front of house staff to increase communication and collaboration. Collaborate with HR to appropriately resolve employee coaching and counseling issues. Create and post weekly staff schedules. Maintain a sound and stress-free environment for all team members. Facilitate an employee recognition and incentive program to maintain high morale. Manage the interviewing, hiring, and effective onboarding new hires. Maximize the productivity of the kitchen staff through effective training and supervision and establish an ongoing training calendar. Monitor staff appearance and take corrective action as necessary. Perform timely employee reviews. The preceding reflects management's definition of essential functions for the Chef de Cuisine position but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or for other reasons. Chef de Cuisine Benefits Performance based quarterly bonus program Annual bonus program Monthly cell phone reimbursement Dining discounts Paid vacation and Sick Leave Medical, dental and vision insurances Employer paid long-term disability insurance Employer paid life insurance and AD&D Employee paid voluntary short-term disability, critical illness, and critical accident insurance Paid Parental Leave (2 weeks) Pre-tax Commuter Benefits Requirements Minimum 3 years of experience at the culinary supervisor level or above. Strong prep and line experience (grill, sauté, pantry, expo). Good overall food & beverage knowledge, including basic food/labor costing. Good general knowledge of kitchen equipment operations, maintenance & troubleshooting. Prior experience with training and developing culinary staff. Good working knowledge & skill in Word, Excel & Outlook; point of sale system (POS) experience helpful. Excellent communication skills. Excellent math and analytical skills to effectively maintain a budget when ordering ingredients, calculating recipes, and determining portion size. Bilingual (English/Spanish) preferred. Valid food sanitation management and alcohol awareness certifications (may be obtained upon hire). Ability to move and lift up to 25 pounds, occasionally move and lift up to 50 pounds. Standing and walking for long periods is necessary to oversee the daily operation. Ability to reach objects, stoop or bend as needed. May be required to utilize a ladder. Ability to see and hear adequately to monitor operations and interact with staff and clients. Salary Description $70,000 - $80,000

Job Description Salary: $85,000 - $95,000 Other Forms of Compensation: Medical, Dental, Vision, 401K, PTO At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Do you enjoy crafting and implementing innovative culinary solutions to customers? We are currently seeking a Campus Executive Chef for Connecticut College in scenic New London, CT. You will be the lead culinarian within our dining programs and catering. As a key leader in our dining programs, you'll spearhead menu development and preparation, infusing creativity and precision into every dish. This role entails managing budgeting and food costing, ensuring client and customer satisfaction, and fostering employee training and growth. With Chartwells rapid growth trajectory, there's immense potential for you to advance professionally and make an immediate impact in our culinary landscape! Key Responsibilities: Plan regular and modified menus according to established guidelines, adhering to standardized recipes and presentation standards. Complete and implement daily production worksheets and waste log sheets. Supervise and mentor chefs, cooks, and other team members on food preparation, safe handling, equipment operation, and sanitation practices. Ensure the implementation of culinary standards, including recipe compliance and food quality. Manage inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed. Follow federal, state, and local health and sanitation regulations and department procedures, as evidenced through audits conducted by local health departments and third-party entities. Forecast annual food and labor costs and monitor actual financial results. Foster strong client relationships to align our programs with their objectives, driving satisfaction and retention. Perform other duties as assigned to support the efficient functioning of dining service operations. Qualifications: A.S. degree or equivalent experience. Five or more years of progressive culinary or kitchen management experience, depending on formal degree or training. Experience in high-volume, hands-on foodservice operations. Must be experienced with computers. ServSafe Certified. Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of shaping exceptional dining experiences at Connecticut College! Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ********************************************************************************************** Req ID: 1489320 Chartwells HE SHARON MCNEELEY [[req_classification]]

Job Description Milkcraft in West Hartford, CT is looking for a Food Prep/Chef to join our 15 person strong team. We are located on 967 Farmington Ave. Our ideal candidate is attentive, motivated, and reliable. Responsibilities Follow sanitation policies at all times Clean up spills or broken glass ware immediately Report any sanitation or janitorial issues to appropriate party 1-2 years of food experience Ensure product quality, restaurant cleanliness, maintenance and security standards are met Ability to follow recipes Qualifications Food Preparation experience Possess a positive attitude and ethics which support our values and culture Ability to manage a fast-paced, high-volume, clean, customer-focused restaurant Strong time-management skills; ability to multi-task, prioritize, and organize We are looking forward to hearing from you. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Join the Elicit family! Our Breweries are recognized for great food and service and as great places to work. We hire and care deeply for people with creativity, passion and the drive to be the best. And we reward our teams with top notch benefits, career-long training and development and opportunities for growth in a cool, fast paced, high energy environment. The CHef will be responsible for mentoring all BOH staff. S/he will work alongside and support the line to ensure smooth prep and service. The Chef will work on maintain budget and costs of the BOH as well as creating quarterly and annual budgets. This individual should possess a passion for food, the ability to lead, mentor and train BOH staff and a strong work ethic. Experience in high-volume kitchen required. It is required that the Chef and General Manager will maintain a positive, supportive, and unified message and approach on all initiatives, policies, and procedures. These positions must work in concert with each other for the successful operation of their shared restaurant. Responsibilities ADMINISTRATIVE Responsible for the execution and development of all company SOP Directly responsible for managing and systemizing all food production for their kitchen; Oversee inventory and purchasing of products Ensure food & labor cost goals for restaurant are met by utilizing company systems and procedures Oversee all ordering duties for food, paper, and cleaning supplies Work to establish appropriate staffing pars; Oversee interviews, selection, hiring of all BOH team members Work to establish a talent pipeline through succession planning Manage daily performance of all BOH management and team members to build and develop a team that exceeds company standards and expectations Work with Human Resources to manage all BOH employees including hiring, firing, training, coaching, scheduling and disciplining Interview, select and train all BOH In partnership with the Chief Operations Officer, establish appropriate labor budgets to drive efficiency while maintaining standards of execution Approve all expenditures for all facility related repairs and maintenance Analyze real time sales data and food cost to make tactical decisions affecting near term profitability KITCHEN Oversee and manage the kitchen during prep and service ensuring that service runs smoothly In agreement with the Manager on duty for the front of house, handle all guest concerns and suggestions pertaining to the kitchen and food Ensure safety and proper sanitation procedures amongst all staff. Ensure all food production standards are met both for the beer hall and private events (large scale) Ensure that all staff and managers are trained and follow department of health protocols. Ensure all managers maintain necessary certifications Oversee kitchen/building facilities to insure safety and functional operations ranging from culinary equipment to building infrastructure Utilize judgment to drive the development of innovative ideas, recipes and menus for the restaurant Responsible for the development of the Sous Chefs in leadership, training, and technical skills Responsible for identifying and developing talent with in BOH staff to promote and develop talent with-in. Requirements 5+ years' managerial experience in a high-volume restaurant required Experience with back of house administrative and managerial duties a must Knowledgeable of techniques, methods, tools, and equipment used in preparing and cooking high quality food on a large scale Proven ability in teaching and mentoring kitchen employees Exceptional communication and supervisory skills Food Handler's Certification required Proficient in Microsoft Word and Excel Ability to demonstrate quick thinking and adaptability in a constantly changing environment Have interpersonal skills to deal effectively with all business contacts Work varied shifts, including weekends and holidays Able to effectively communicate in both written and oral forms Experience with cost and labor management software a plus Physical Demands The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time. Eli's reserves the right to add or delete duties and responsibilities at the discretion of Momofuku or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.

Job Description The Flying Monkey Grill & Bar, Llc in Newington, CT is looking for one saute chef to join our 58 person strong team. We are located on 2095 Berlin Turnpike. Our ideal candidate is attentive, punctual, and hard-working. Benefits We offer many great benefits, including free early access to your pay through Homebase. Responsibilities Set up workstation Prepare ingredients to be used in dishes Saute ingredients and plate dishes to business standards Adhere to health and safety guidelines Qualifications Experience working as a chef or similar role Ability to work with a team towards success Familiar with kitchen utensils and equipment Knowledgeable of food preparation and cooking processes We are looking forward to receiving your application. Thank you. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: As the Executive Sous Chef, you will be a key leader in the culinary team, working directly under the Executive Chef and assuming full operational responsibility in their absence. This role involves overseeing daily kitchen operations, including meal planning, procurement of food supplies, kitchen equipment, and meal production. You will supervise and coordinate the work of kitchen staff, ensuring that food preparation is executed to Invited's high-quality standards while maintaining cost efficiency. In addition to managing kitchen personnel and production, you will be responsible for implementing cost control measures and adhering to budgetary guidelines to ensure the profitability of the Food Preparation Department. A thorough understanding of health, sanitation, and licensing regulations is essential to maintaining compliance and ensuring the highest standards of food safety. This position is designed as a developmental role, providing the Executive Sous Chef with the knowledge and problem-solving abilities needed for advancement to an Executive Chef position. Day-to-Day: Oversee the development and execution of menus and meal planning/production, adapting to forecasted Member counts to ensure optimal service and product quality. Ensure cleanliness and sanitation of the kitchen including equipment, work areas, counters, tools, and waste management, maintaining high standards of hygiene and safety. Procure food supplies and kitchen equipment, including inventory organization and participation in periodic inventory counts. Determine budgetary requirements for food supplies, kitchen equipment, and materials, ensuring cost-effectiveness and adherence to financial guidelines. Analyze food and labor production reports, utilizing menu engineering and other data to control expenses and optimize operational efficiency. Lead the recruitment, selection, and hiring processes for kitchen staff, incorporating the Executive Chef's insights and recommendations to build a high-performing team. Coordinate scheduling and adjust work hours and responsibilities to meet operational needs, addressing employee concerns and resolving issues promptly. Evaluate and implement policies to uphold safe workplace practices, addressing and resolving any safety issues to ensure a secure environment for all employees. Act as a key representative of the club in member interactions, including conducting daily table visits, gathering feedback, and promoting the club's reputation within the community and industry. Provide professional and responsive service to members and guests, addressing requests and concerns with a focus on exceeding expectations and ensuring satisfaction. Lead by example and participate actively as a team member. Regularly direct and oversee the work of at least two or more full-time employees, ensuring effective teamwork and operational cohesion. About You: Required High school diploma or equivalent. A minimum of 3 years of experience as a Sous Chef. Health and sanitation card. Food service management certification, Serve Safe. Preferred A college degree in Culinary Arts or a related field. Demonstrate proficiency with all kitchen equipment, possess a comprehensive understanding of cost and labor controls, and be well-versed in both traditional and contemporary culinary techniques What We Offer: We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and-if you're in a non-exempt role-hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: Medical, dental, and vision coverage Life insurance Short-term and long-term disability insurance 401(k) retirement savings plan Generous paid time off and leave programs ( time off as required by applicable law is also provided for part time team members ) Want to learn more? Visit *********************** for full details. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club. #LI-JB1

Bar Bouchée (Awarded French restaurant) is seeking for a talented, innovative, and experienced Chef de Cuisine with a background in French Cuisine. The Head Chef should have at least 4 years of experience as Chef de Cuisine or Senior Sous Chef in a similar establishment Essential Duties: Preparing meals and food to meet the specifications of guests in a timely manner Ensuring kitchen staff adhere to set standards, procedures, department rules, and sanitation requirements Scheduling the team according to the business Overseeing the day-to-day operation Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized, and sanitized Competencies & Qualifications: Strong leadership and relationship management skills and ability to lead by example Passion for creativity and knowledge of French cooking techniques SERV Safe and Food Safety Handler Manager certifications preferred Food and labor cost management Assist in hiring, development, training, and mentoring of staff and act as a resource to them Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. Maintain a team-oriented atmosphere. Perform all reasonable requests from the management team and customers. Minimum 7 years' culinary arts experience, including previous experience in a management role. Minimum 4 years' Sous Chef or Chef de Cuisine experience in a fine dining establishment or similar establishment. Strong knowledge of kitchen equipment and best practices. Proficient computer skills in Word, Excel, and the kitchen computer production system. Good decision-making skills and the ability to proactively make changes as needed. Ability to communicate effectively with associates, management, clients, and vendors if necessary. Ability to work flexible schedule to accommodate business levels.

Job Description The Block Island Beach House is seeking to add an awesome Seasonal Executive Chef to oversee all of the Culinary and Beverage Operations for the property. The Block Island Beach House is a coastal retreat offering a casual yet refined dining experience that captures the essence of New England charm and seaside living. Our food philosophy celebrates fresh, local ingredients and creative culinary expression, providing guests with unforgettable meals that complement the beauty of Block Island. We have multiple dining options, including our morning cafe, Coffee + Cocktails, The Surf Shack, The Beach, The Pool, The Hill, Beach Bar, and The Surf, Block Island's premier beachfront dining experience. Position Runs Mar/April-Nov. Housing available! Compensation: $1,750 weekly Responsibilities: Create new and unique menu items and specials using various ingredients in an innovative way Exceed guest expectations while increasing sales and profits and overseeing the success of day-to-day operations of the restaurant kitchen Work with vendors to secure the best items at cost-effective pricing, and manage department expenses that are within your direct control such as food, supplies, uniforms, and equipment Coordinate all kitchen food preparation, including processes, portioning, garnishing, and ensure that all meals and dishes are presented elegantly Provide guidance and direction to staff, including setting performance standards and monitoring performance to make the kitchen run efficiently Qualifications: This role requires experience building, motivating, and leading a team Understanding and compliance with kitchen sanitation, safety and equipment usage, and food storage Candidates must have completed high school or received similar certification such as a GED Must have excellent communication and interpersonal skills with guests and coworkers At least 5 years of culinary experience About Company Come one, come all. Block Island Beach House is centered around the iconic Surf Hotel, where you will find fresh, bright, and vintage-inspired beachfront rooms with private baths and modern amenities, plus direct access to the surf and sand. A lively beach bar and relaxed lounge offer good coffee, signature cocktails, and delicious bites all day. At night, join us for drinks and music on the expansive waterfront deck. Block Island Beach House is a spirited but laid-back destination for discovering the island's low-key charm. An easy hop on the ferry from Newport, Fall River, or Point Judith, Block Island Beach House is the spot for a memorable night, a perfect weekend, or an unforgettable week-long getaway. This is a place forever tinged by the color of the sun, surf, and sand-a place for escaping, celebrating, and making lifelong memories. Website: *********************************************************************

Banquet Chef Responsible for all aspects of managing the kitchen and kitchen staff, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs. The ideal candidate will be experienced in handling a wide range of administrative and kitchen related tasks and will be able to work independently with little or no supervision. This person must be exceedingly well organized, flexible and enjoy the administrative challenges of supporting a luxury food and beverage operation at a five-star level. The ability to interact with staff (at all levels) in a fast-paced environment, sometimes under pressure, remaining flexible, proactive, resourceful, and efficient, with a high level of professionalism and confidentiality is crucial to this role. Expert level written and verbal communication skills, strong decision-making ability and attention to detail are equally important. Schedule Requirements The operation is 24 hours a day 7 days a week, inclusive of all holidays. While the company will make every attempt to create a work and life balance, all exempt team members may be required to work extended shifts and additional days based on business demands. Working more than eight hours per day and more than five consecutive days as needed is an essential job function for all exempt roles. Travel may be required and may include some overnight stays. All exempt team members should be responsible in scheduling their time off. The busiest of days during the season (Memorial Day through Columbus Day) are the weekend days from Friday thru Sunday and on holiday weekends that are celebrated on Mondays, this can include Mondays. All exempt staff must be aware and able to work all weekends; requesting time off for a holiday weekend may not and will likely not be granted. The more flexible you are the more you can learn, grow, earn. Key Relationships Internal: This position reports to the Executive Chef and maintains relations with Kitchen Staff, Stewarding Staff, F&B Staff. External: Has regular contact with the company's guests, members, purveyors and other 3 party vendors. Maintains appropriate relationships with these and other constituencies to enhance the image of the Company and the attainment of its objectives. Key Responsibilities Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Maintain a climate that attracts, retains, and motivates top quality staff. Recruit, train, appraise, supervise, support, develop, promote, and guide qualified staff, both paid and volunteer. Effectively enable the culinary team so they can act on behalf of the Company by: Transmitting the Company's culture and direction. Providing direction and resources, helping develop people's skills, articulating expectations and clarifying roles and relationships. Encouraging people to question organizational assumptions and ask strategic questions, ensuring quality decision-making. Anticipating conflicts and facilitating resolution. Engaging people in processes as well as tasks; empowering people to use their resources. Practice their authority and accept their responsibility; modeling behavior; and coaching people to success. Maintain complete knowledge of and ensure staff's compliance with all departmental/restaurant policies and procedures. Establish the day's priorities and assign production and prep tasks to staff to execute. Meet with Executive Chef to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance. Identify situations which compromise the department's standards and delegate these tasks. Take physical inventory of specified food items for daily inventory. Requisition the daily supplies and ensure that they are received and stored correctly. Ensure quality of products received. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. Ensure that all staff prepare menu items following recipes and yield guides, according to department standards. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective staff. Be aware of any shortages and plan before the item runs out. Ensure that F&B Service Staff are informed of 86'd items and the number of available menu specials throughout the meal period. Conduct frequent walk troughs of each kitchen area and direct respective staff to correct any deficiencies. Ensure that staff maintain and strictly abide by state sanitation/health regulations and restaurant requirements. Maintain proper storage procedures as specified by Health Department and restaurant requirements. Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety. Supervise and direct the organization and preparation of food for the staff cafeteria. Minimize waste and maintain controls to attain forecasted food and labor costs. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary. Provide feedback to staff on their performance; handle disciplinary problems and counsel staffs according to restaurant standards. Conduct scheduled performance appraisals. Responsible for practicing, managing, and promoting OHM's culture so that it becomes an intricate part of the everyday operation. Represent the Company with a positive attitude and professional attire. Follow sustainability guidelines and practices related to Ocean House Collection's sustainability programs. Carry out any other duties which fall within the broad spirit, scope, and purpose of this job description and which are commensurate with the role. Required Job Knowledge, Skills, Experience, and Education Minimum of 5 years' experience in culinary operations with demonstrated success, preferably in previous luxury hotel operations. College degree, culinary degree is preferable, or equivalent work experience. Skill in organizing resources and establishing priorities. Ability to handle multiple, simultaneous, and complex tasks and projects effectively and efficiently. Ability to supervise and train staff, to include organizing, prioritizing, and scheduling work assignments. Staff development and performance management skills. Information research, analysis, and evaluation skills. Knowledge of office management principles and procedures. Advanced verbal and written communication skills and the ability to work with a wide range of constituencies in a diverse operation. Strong creative, strategic, analytical, organizational, and personal sales skills. Experience developing and managing budgets, and hiring, training, developing, supervising, and appraising staff. Fluency in English both verbally and in writing Ability to perform job functions with attention to detail, speed, and accuracy under pressure of tense/confrontational situations. Uphold the Company standards, policies, and procedures. Prioritize and organize tasks and work area Ability to remain calm and resolve problems using good judgement as interpreted by the management Follow directions Work cohesively with co-workers as part of a team Maintain confidentiality of guest/staff information and pertinent hotel data.

Rooted Hospitality Group - Executive Chef Overview: Rooted Hospitality Group (RHG) is dedicated to creating a brighter world by enriching people's lives through genuine hospitality, exceptional products and servant leadership. We are looking for like-minded, talented, integrity-driven individuals to join our journey and grow with us. As a Chef with RHG, you'll lead by example, driving innovation, operational excellence, and team development. Your efforts will ensure every dish served is an unforgettable experience. Be a Student of the Business: Stay current with market trends and build strong relationships with purveyors. Benchmark your operation against top local competitors, always striving to be the best. Master sanitation standards and compliance, including OSHA logs, temperature logs, ServSafe certifications, and health department requirements. Approach every experience as an opportunity to learn, grow, and improve operations. Lead Your Team: Oversee ordering, receiving, and inventory to maintain the highest product quality. Ensure consistent execution of recipes and standards through proper training and accountability. Maintain a clean, organized, and well-functioning kitchen that meets all operational standards. Monitor financial performance with daily profit-tracking tools, focusing on efficiency and productivity. Understand and communicate budgetary goals, bridging the gap between "budget vs. actual" performance. Develop Your People: Foster a team environment rooted in empowerment, confidence, and friendliness. Identify and nurture individual strengths, conducting fair and objective evaluations. Address performance challenges promptly and reward excellence to motivate team members. Cultivate a kitchen culture that questions the status quo and embraces positive change. Lead by example in promoting RHG's culture of excellence and accountability. We Offer the Best Benefits in the Business that Include: Steady Year-Round Employment Growth Opportunities Health Insurance, including Dental and Vision 401K matching program Life Insurance Flexible Spending Account Paid Time Off & Sick Time Discounted Meals Training & Development Employee Fitness Activities Apply Today if You: Are an Experienced Restaurant Manger with a Team-First Attitude Are Comfortable Working in Fast-Paced, Busy Environment Want to Grow - We are Committed to Supporting Each Team Member to Help Reach + Exceed Goals Requirements Minimum of 3 years in a high-volume Kitchen Management role. Proven leadership and team-building abilities in a dynamic environment. Positive attitude, strong work ethic, and a commitment to culinary excellence. Exceptional organizational skills, with the ability to prioritize and adapt to changing needs. Strong attention to detail, follow-through, and time management skills. Ability to effectively communicate expectations and results with clarity and confidence. Physical Requirements: Ability to lift 25 pounds. Capability to bend, stoop, stand, and walk for extended periods to fulfill culinary duties. At RHG, you'll have the opportunity to make a meaningful impact, not only in the dishes you create but also in the lives of those you work with and serve. We believe in continuous growth, fostering innovation, and building a supportive culture that celebrates excellence. If you're ready to lead a kitchen where passion meets purpose, apply today. Rooted Hospitality Group is an equal opportunity employer and does not discriminate on the basis of an applicant's or employee's race, color, religion, national origin, sex, gender identity/expression, sexual orientation, age, disability, veteran status, marital status, citizenship, ancestry, pregnancy, familial status, actual or perceived status as a victim of domestic violence, dating violence or stalking, or any other legally protected status entitled to protection under federal, state, or local anti-discrimination laws.

Role OverviewIgnite Culinary Excellence at The University of Saint Joseph!Sodexo is seeking a passionate and visionary Executive Chef 2 to lead the culinary experience at The University of Saint Joseph. This is more than a job-it's an opportunity to shape campus dining, elevate catering services, and inspire a team to deliver exceptional food with purpose. If you thrive in dynamic environments and have a flair for fine dining presentation, this role offers the perfect blend of creativity, leadership, and impact. What You'll DoLead and manage all culinary operations for residential dining and catering services. Oversee menu execution and ensure consistent quality and presentation. Coach and mentor culinary staff in fine dining techniques and customer service excellence. Maintain strict food safety and sanitation standards. Collaborate with campus partners to enhance the student dining experience. Drive innovation in menu planning and sustainability initiatives. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You BringProven experience as an Executive Chef or similar leadership role in a high-volume setting. Expertise in catering and residential dining operations. Strong leadership and team development skills. Passion for culinary excellence and customer satisfaction. Knowledge of food safety regulations and compliance standards. Ability to foster a positive, inclusive, and professional kitchen culture. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Job DescriptionBenefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities We are seeking a talented Executive Chef to join our team. In this role, youll be responsible for creating innovative menus, preparing delicious meals, and overseeing all aspects of the kitchen. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that wow, we want to hear from you. Responsibilities: Create innovative menus according to the seasonal availability of ingredients and customer expectations Oversee kitchen operations with the goal of increasing revenue and profit Supervise and coordinate all food preparation and presentation Provide training and leadership for kitchen staff Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price Follow all food safety rules and regulations Qualifications High school diploma/GED Extensive previous culinary experience Certification from culinary school preferred ServeSafe or Food Handlers Certification Advanced knowledge of culinary techniques and recipes Ability to remain calm and thrive under pressure Excellent management and leadership skills

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 This position prepares food for service, sets up the cooking line and prepares food in designated stations to fill customer orders. Sometimes assumes a leadership role in the absence of the Chef in charge. Primary Duties and Responsibilities: includes but not limited to: * Prepares food for service, sets up the cooking line and fills customer orders * Follows all written and established recipes and prepares food according to established standards * Maintains a clean and sanitary work area Secondary Duties and Responsibilities: * Cleans food prep area after meal period Minimum Education and Qualifications: * 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 Competencies: Incumbent will master the following competencies while in this position: * Good verbal communication skills * Able to read recipes and follow written directions * Advanced knife skills * Ability to produce quality work on all stations in the kitchen * Knowledge of safe and efficient operation of kitchen equipment Training Requirements: * Understanding of health and sanitation guidelines Physical Demands and Work Environment: * Fast paced kitchen environment * Must be able to stand for long periods of time with frequent lifting and bending * Must be able to lift up to 40 lbs. * Must be able to work various shifts and flexible hours 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. #Joinourwinningteam Work Shift: Regular Knock, knock. Hear that sound? That's opportunity! . 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.

Job DescriptionDescription: About Us Michael Jordan's Restaurants are a collaboration between Cornerstone Restaurant Group (CRG) and the greatest athlete of his generation, Michael Jordan. Located in the Mohegan Sun Casino in Connecticut, Michael Jordan's Steak House, MJ23 Sports Bar & Grill, and Sol Toro are a collection of elevated food, thoughtful beverages, and Heartfelt Hospitality. Chef de Cuisine Responsibilities General Operations Accurately perform monthly inventories. Analyze sales figures to set, monitor, and control the budget for the kitchen. Collaborate with the Culinary Director in the planning and pricing of menus. Conduct daily pre-shift/post-shift and other periodic meetings with line staff to increase communication and to discuss department performance, areas of concern, priorities, and the strategic vision moving forward. Consistently monitor labor costs to remain within labor budgets when scheduling staff. Develop efficient processes to manage and control food inventory. Ensure proper operation and maintenance of equipment. Establish and maintain kitchen opening and closing procedures. Monitor the quality and presentation of dishes so that only those that meet our high standards are served to our customers. Maintain relationships with vendors and manage the ordering and receiving cycle for the kitchen and develop efficient receiving processes. Maintain proper safety and sanitation expectations. Perform administrative duties as needed. Respond to any guest complaints and take appropriate and necessary action. Run the line during service to ensure we achieve the highest standards, and assure that communication between all stations is efficient. Standardize production recipes to ensure consistent quality. Employee Relations Build and maintain a strategic relationship with all members of management. Build and maintain a good rapport between kitchen and front of house staff to increase communication and collaboration. Collaborate with HR to appropriately resolve employee coaching and counseling issues. Create and post weekly staff schedules. Maintain a sound and stress-free environment for all team members. Facilitate an employee recognition and incentive program to maintain high morale. Manage the interviewing, hiring, and effective onboarding new hires. Maximize the productivity of the kitchen staff through effective training and supervision and establish an ongoing training calendar. Monitor staff appearance and take corrective action as necessary. Perform timely employee reviews. The preceding reflects management's definition of essential functions for the Chef de Cuisine position but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or for other reasons. Chef de Cuisine Benefits Performance based quarterly bonus program Annual bonus program Monthly cell phone reimbursement Dining discounts Paid vacation and Sick Leave Medical, dental and vision insurances Employer paid long-term disability insurance Employer paid life insurance and AD&D Employee paid voluntary short-term disability, critical illness, and critical accident insurance Paid Parental Leave (2 weeks) Pre-tax Commuter Benefits Requirements: Minimum 3 years of experience at the culinary supervisor level or above. Strong prep and line experience (grill, sauté, pantry, expo). Good overall food & beverage knowledge, including basic food/labor costing. Good general knowledge of kitchen equipment operations, maintenance & troubleshooting. Prior experience with training and developing culinary staff. Good working knowledge & skill in Word, Excel & Outlook; point of sale system (POS) experience helpful. Excellent communication skills. Excellent math and analytical skills to effectively maintain a budget when ordering ingredients, calculating recipes, and determining portion size. Bilingual (English/Spanish) preferred. Valid food sanitation management and alcohol awareness certifications (may be obtained upon hire). Ability to move and lift up to 25 pounds, occasionally move and lift up to 50 pounds. Standing and walking for long periods is necessary to oversee the daily operation. Ability to reach objects, stoop or bend as needed. May be required to utilize a ladder. Ability to see and hear adequately to monitor operations and interact with staff and clients.

The Block Island Beach House is seeking to add an awesome Seasonal Executive Chef to oversee all of the Culinary and Beverage Operations for the property. The Block Island Beach House is a coastal retreat offering a casual yet refined dining experience that captures the essence of New England charm and seaside living. Our food philosophy celebrates fresh, local ingredients and creative culinary expression, providing guests with unforgettable meals that complement the beauty of Block Island. We have multiple dining options, including our morning cafe, Coffee + Cocktails, The Surf Shack, The Beach, The Pool, The Hill, Beach Bar, and The Surf, Block Island's premier beachfront dining experience. Position Runs Mar/April-Nov. Housing available! At least 5 years of culinary experience

COMPANY BIO Our Client is a renowned off-premise caterer headed by an award-winning Chef-owner based in Connecticut. PRIMARY DUTIES & RESPONSIBILITIES Work closely with various clients to prepare a variety of balanced, attractive, and cost-effective menu options Prepare appropriate recipes & ensure that all required supplies, resources, and materials are purchased, ordered, and available when needed Execute client menu tastings and lead the execution for all offsite catering events, ensuring that all required preparation, delivery, set-up, service, and takedown responsibilities are properly and efficiently executed Perform all types of high-volume food production and preparation duties Write production sheets and production lists, perform various inventory, receiving, and quality control tasks, consistently monitor kitchen operations and cleanliness Build and maintain relationships with team members and front of house management alike Ensure fiscal responsibility for food and labor costs for each event As a leader, build a culture that revolves around the experience and enjoyment of food and cooking Conduct recruitment and selection, training, and development initiatives as well as scheduling, performance management, and employee coaching; assist in bi-annual reviews Maintain excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, and facilitate the acceptance and implementation of new services. Lead staff briefings and meetings Demonstrates high personal integrity, business ethics and takes every opportunity to promote our client's Catering services Represent our client at special demonstrations, special events, or theme activities to promote the company Other duties as assigned or required EXPERIENCE AND SKILLS: Minimum of five (5) years progressive experience as a Catering Chef or Sous Chef with extensive culinary training and proven depth and breadth of food knowledge and trends Proven effective supervisory skills, knowledge of food preparation, food costing and quality control procedures Prior work experience in a high-volume production setting with experience in off-site catering, and kitchen management Excellent interpersonal and communication skills required to effectively motivate, direct, and lead assigned employees, and work closely with clients. Proficient in performing many tasks simultaneously while at the same time making sure all details are properly addressed in those tasks A dedication to understanding & exceeding customer expectations. A high energy level or sense of urgency in carrying out assigned tasks. Strong business acumen; organized and methodical team-oriented worker Self-starter, flexible, and able to work independently; ability to multi-task and prioritize multiple projects A valid Driver's License Knowledge of Microsoft Office Word and Excel PHYSICAL REQUIREMENTS: Information Not Available. EDUCATION: Information Not Available. devita.hancock.hospitality+candidate+************************* #CB Package Details PTO

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 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. Primary Duties and Responsibilities: includes but not limited to: * 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. Secondary Duties and Responsibilities: * 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. Minimum Education and Qualifications: * 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. Competencies: Incumbent will master the following competencies while in this position: * 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 Training Requirements: * 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 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. Work Shift: Regular Knock, knock. Hear that sound? That's opportunity! . 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.