Cook - Banquets

Position Summary The Cook sets up the cooking line and prepares food for service in designated stations to fill customer orders. Primary Duties and Responsibilities 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 Two years culinary experience in a high volume food and beverage operation or one year of culinary training plus one year of culinary experience may be substituted Must be able to effectively communicate with guests and co-workers in English Competencies Basic knife skills and the knowledge of safe and efficient operation of kitchen equipment Training Requirements Intermediate working knowledge of food preparation and handling Ability to read recipes and follow written directions Physical Demands and Work Environment Must be able to stand for long periods of time with frequent lifting and bending Must be able to lift up to forty pounds Fast paced kitchen environment Work Shift Regular Additional Information 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. EEO Statement 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. #J-18808-Ljbffr