Jobs | Job restaurantassociation

May 21, 2025

Executive Chef 2

Role Overview: Sodexo is seeking an Executive Chef 2 for Holy Family Hospital located in Metheun, MA . In this role you will work mostly day time hours Monday-Friday, but will need the flexibility to work as the manager on duty for rotating weekends. In this role you will assist with patient meal experience in this 200 bed community hospital. What You'll Do: lead a team of hourly employees to support all patient food service needs implement and standardize all culinary systems and procedures for the hospital maintain food and health & safety logs within Sodexo and hospital guidelines and requirements provide direction to all front line associates What We Offer: Compensation 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 Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring: experience in a busy food production setting, healthcare environment would be a plus supervisory experience dedication to patients and customers to ensure our Sodexo CARES (Compassion, Accountability, Respect, Enthusiasm and Service) behaviors are followed daily Who We Are: At 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 & Requirements: Minimum 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.

Sodexo Methuen, Massachusetts 01844, United States Full time

May 20, 2025

Executive Sous Chef

At HelloFresh, we want to change the way people eat forever by offering our customers high-quality food and recipes for different meal occasions. Over the past 10 years, we've seen this mission spread around the world and beyond our wildest dreams. Now, we are a global food solutions group and the world's leading meal kit company, active in 18 countries across 3 continents. So, how did we do it? Our weekly boxes full of exciting recipes and fresh ingredients have blossomed into a community of customers looking for delicious, healthy, and sustainable options. The HelloFresh Group now includes our core brand, HelloFresh, as well as: Green Chef, EveryPlate, Chefs Plate, Factor_, and Youfoodz. Factor_ a brand of HelloFresh is seeking an Executive Sous Chef to lead kitchen operations that will delight our loyal customers' taste buds and provide optimal nutrition to elevate their performance. This cuisine is produced in large volumes while maintaining integrity and presentation before, during and after transit. Someone who has a creative eye and is detail oriented. Someone who can lead a team to execute with repeatability. The schedule is Thursday-Sunday, 4AM-2:30PM; Monday-Wednesday off. You will Oversee product quality and food safety in a mass production kitchen Ensure the execution of new recipes, training and oversight of kitchen staff to implement new recipes as well as part improve existing recipes. Develop and implement process controls in a kitchen environment Validate consistent, premium taste, appearance and performance of every meal leaving our high-volume kitchen Train and lead other members of the team throughout the various parts of production including pre-op, cooking, assembly, cooling, etc. Implement and adhere to gold standards of food quality and food safety Leverage hands on knowledge of HACCP, FSMA, SQF, and USDA regulations Continuously improve product quality and process steps with support of Corporate Executive chef and R&D chefs Address and eliminate product quality issues/customer complaints arising from problems originating with production of meals. Supervise food production personnel, assist with food production tasks as needed and assure that quality and Cost standards are consistently attained Ensures proper staffing for maximum productivity and high standards of quality, controls food and payroll Costs to achieve maximum profitability Prepares weekly cook schedules and reviews/approves payroll in assistance with HR Supervision, evaluation and training of employees, sanitation and safety, menu planning and related production activities Development of training and the provision of professional development opportunities for all kitchen staff Maintaining security of kitchen including equipment food and supply inventories Assumes complete charge of the kitchen in the absence of the Executive Chef Oversees all aspects of food preparation Able to work in any station as assigned by the Executive Chef Consistently maintains standards of quality, cost, eye appeal and flavor of foods Submits Requests for maintenance, repairs and upkeep of the kitchen and its equipment Review, coordinate, and communicate timing, making proper adjustments to accommodate. Checks in place before production time and inspects presentation of food items to ensure that quality standards are met You are Curious: Always seeking to understand "why". Always looking to make things better. Passionate: You are driven by a love for what you do. Optimistic: The ability to bounce back quickly when something doesn't work. Action Orient: Knowing when to shift from planning to doing. Willingness to get your hands dirty. Honest: Transparency with customers, partners and teammates Strong communication and interpersonal skills Passionate for staying up to speed on the most current research on the science of nutrition Ability to flex between big picture ideation and tactical execution Data-driven and analytical Able to add structure to ambiguous situations A Self-starter, take initiative and get stuff done with a high degree of excellence At a minimum, you have BS degree in Culinary Arts or similar qualifications 5+ years' experience running a commissary or large restaurant/banquet/catering Familiarity with USDA/FDA guidelines Strong understanding of the Paleo Diet, Ketogenic Diet, low/slow carb and Mind Diet Skilled at planning, organizing, prioritizing, and executing projects and activities Lean six sigma experience a plus Passionate about helping people achieve their goals and improve themselves You'll get Competitive salary, 401k with company match that vests immediately upon participation, and company equity plan based on role Generous PTO, including sabbatical, and parental leave of up to 16 weeks Comprehensive health and wellness benefits with options at $0 monthly, effective first day of employment Tuition reimbursement for continuing education Up to 75% discount on subscriptions to HelloFresh meal plans (HelloFresh, Green Chef, Everyplate, and Factor_) Access to 7 different Employee Resource Groups (ERGs) including those for BIPOC, women, veterans, parents, and LGBTQ+ Inclusive, collaborative, and dynamic work environment within a fast-paced, mission-driven company that is disrupting the traditional food supply chain This job description is intended to provide a general overview of the responsibilities. However, the Company reserves the right to adjust, modify, or reassign work tasks and responsibilities as needed to meet changing business needs, operational requirements, or other factors. Illinois Pay Range $100,000 - $110,000 USD About HelloFresh We believe that sharing a meal brings people of all identities, backgrounds, and cultures together. We are committed to celebrating all dimensions of diversity in the workplace equally and ensuring that everyone feels a sense of inclusion and belonging. We also aim to extend this commitment to the partners we work with and the communities we serve. We are constantly listening, learning, and evolving to deliver on these principles. We are proud of our collaborative culture. Our diverse employee population enables us to connect with our customers and turn their feedback into meaningful action - from developing new recipes to constantly improving our process of getting dinner to our customers' homes. Our culture attracts top talent with shared values and forms the foundation for a great place to work! At HelloFresh, we embrace diversity and inclusion. We are an equal-opportunity employer and do not discriminate on the basis of an individual's race, national origin, color, gender, gender identity, gender expression, sexual orientation, religion, age, disability, marital status, or any other protected characteristic under applicable law, whether actual or perceived. As part of the Company's commitment to equal employment opportunity, we provide reasonable accommodations, up to the point of undue hardship, to candidates at any stage, including to individuals with disabilities. We want to adapt our processes and create a safe space that welcomes everyone so please let us know how we can accommodate our process. In case you have any accessibility requirements you can share that with us in the application form. To learn more about what it's like working inside HelloFresh, follow us on Instagram and LinkedIn . HelloFresh is committed to the principles of equal employment opportunity and providing reasonable accommodations to candidates with disabilities. If you need an accommodation during the application process, please reach out to us at: Europe: APAC: United States: Canada:

HelloFresh Aurora, Illinois 60504, United States Full time

May 20, 2025

Executive Chef

Job Description The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. The Portfolio Group, under the Workplace Experience Group umbrella, delivers seamless experiences from thebreakroom to the boardroom, providing a signature suite of services for each unique business portfolio. Our team builds partnerships that excel, creating experiences that break the mold, where convenience, consistency, and excellence are a given. One Partner. Infinite Solutions. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing -a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter . Required Preferred Job Industries Other

ARAMARK Anchorage, Alaska 99507, United States Full time

May 20, 2025

Executive Chef

Job Description The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Relocation Assistance Available Hiring Immediately Comprehensive Benefits Package Internal Growth Opportunities The Portfolio Group, under the Workplace Experience Group umbrella, delivers seamless experiences from thebreakroom to the boardroom, providing a signature suite of services for each unique business portfolio. Our team builds partnerships that excel, creating experiences that break the mold, where convenience, consistency, and excellence are a given. One Partner. Infinite Solutions. Compensation Data COMPENSATION: The salary rate for this position is $61,000.00to $85,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing -a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter . Required Preferred Job Industries Other

ARAMARK Oakland City, Indiana 47660, United States Full time

May 18, 2025

Executive Chef

Job Description The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Relocation Assistance Available Hiring Immediately Comprehensive Benefits Package Internal Growth Opportunities The Portfolio Group, under the Workplace Experience Group umbrella, delivers seamless experiences from the breakroom to the boardroom, providing a signature suite of services for each unique business portfolio. Our team builds partnerships that excel, creating experiences that break the mold, where convenience, consistency, and excellence are a given. One Partner. Infinite Solutions. Compensation Data COMPENSATION: The salary rate for this position is $61,000.00 to $85,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .

ARAMARK Oakland City, Indiana 47660, United States Full time

May 16, 2025

Executive Chef

Job Description The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. The Portfolio Group, under the Workplace Experience Group umbrella, delivers seamless experiences from the breakroom to the boardroom, providing a signature suite of services for each unique business portfolio. Our team builds partnerships that excel, creating experiences that break the mold, where convenience, consistency, and excellence are a given. One Partner. Infinite Solutions. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .

ARAMARK Anchorage, Alaska 99507, United States Full time

May 14, 2025

Maggianos Little Italy Jacksonville- Executive Sous Chef

To Work At Maggianos You Have To Love People And Liking Sinatra Doesnt Hurt! Do you think fast and act fast? Do you have high standards? Does hearing party of 200 get you weak in the knees? Then we should talk! Check out this job, and learn a little about us while youre at it.Our General Managers and management teams, Executive Chefs, and Banquet Sales Managers are the best in the biz. They coach and lead their teams, delight our Guests, and drive the business forward. Mind youthis aint easy work, especially in a 15,000+ square foot restaurant like ours. Its a bit like those big family reunions where you need to wear your name on a shirt because your 22 second cousins want to get to know youtheres just a lot going on. Multi-taskers with an ear for priceless feedback and a knack for inspiring their teams to deliver an amazing Guest experiencethats our idea of management.Biscotti Is Just A Hard Cookie, Until You Dip It In Espresso Theres nothing better than enjoying life to the fullest, and every now and again, we need a little indulgence for working so hard in this fast-paced world. We know we ask a lot of our people. Long days, lots of energetic service, staying upbeat, putting everyone else ahead of ourselves, hoisting heavy plates of Moms Lasagna! So whats in it for you? Were glad you asked Highly competitive salary positioned at the top 25 percent of the industry Medical, Dental, Vision and Life Insurance within 31 days of hire, including domestic partner benefits Obtainable quarterly bonuses with an annual potential up to 175 percent of plan Flexible Spending Plans and Tuition assistance Market Leading 401(k) Savings Plans with company match Managing Partner Program for top performing GMs Long Term Incentive Program: With its potential for rich annual payouts and a lucrative kicker at the end of three years, the LTIP is a bonus program on steroids! The Brinker 5 Star Challenge rewarding the top 5% of Managers, General Managers and Executive Chefs Annual Restricted Stock Grants, based on eligibility Health Club/Fitness reimbursement Dining discounts at Brinker owned brands Were The Original Originator Once upon a long time ago, going out to eat meant either a fancy, pricey, fussy restaurant, or a fast food drive-thru meal handed to you in a greasy paper sack. Our namesake, Norman Brinker, changed all that by pioneering the idea of casual dining. And he knew an original when he found it. Guests in Chicago knew Maggianos Little Italy was special when we opened our doors in 1991 on the corner of Clark and Grand. Today, thousands of restaurants later, Brinker International is the name behind good food, good times and great places to work. And Maggianos is our own little slice of Italian American tradition come to life! Tony Soprano would be so proud. Maggianos Is Authentic. Just Like The People Who Work Here. From the photos on the wall to the pasta in the kitchen to the people that surround us: everything at Maggianos is authentic. Those Italian families that left their homeland for a life in the United States brought great tradition, great recipes and great fun with them. So, we live it up and make a meal at our place easy on everyone. We all work hard here and we all play our partjust like those fancy orchestras that make Darth Vader sound cool. We just skip the stuffed shirts. Working With Us Comes With An Extra Helping Of Helping Out Half the fun of making it in life is being able to share it. So part of our way of life is helping make the dreams of others come true, through the special events we host and special memories we help create. Weve seen our fair share of weddings, bar mitzvahs, birthdays and baby showers. Theres nothing better than helping create lasting memories in our restaurants and in our community. Its one of the reasons we support the Make-A-Wish Foundation, making wishes come true for kids with life threatening medical conditions. On the local level, we support the North Texas Food Bank, and because we also have a heart for our own, making small contributions to the Brinker Family Fund adds up in a big way and helps out our own in times of need. What do you think? Sound like your cup of espresso? Around here we say our purpose is to bring people together to celebrate the love of family and friends. If it sounds like we have our own way of looking at the world, you re right! We call it The Maggiano s Way, and it means odds are you get us and we want to meet you now! Go ahead, hit the button. Apply Now!To view full job description CLICK HERE! Brinker International is proud to be an Equal Opportunity Employer, committed to workplace diversity, workplace working and workplace fun. The way we see it, life is short, so you might as well work happy.

Brinker Jacksonville, Florida 32099, United States Full time

May 11, 2025

Executive Chef - (Peter Luger Steakhouse Caesars Palace)

JOB TITLE: EXECUTIVE CHEF (RESTAURANT) GRADE: L12 DEPARTMENT: FOOD & BEVERAGE REPORTS TO: EXECUTIVE CHEF (PROPERTY) PAY TYPE: EXEMPT JOB SUMMARY: To assist the Executive Chef (Property) with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Design and implement menus that fit the requirements of a particular outlet as set out by the Executive Chef and/or Chef Partner. Provide training materials to both front and back of the house staff for relevant jobs as it pertains to the menu knowledge and cooking procedures. Set and maintain a very high standard of food quality in preparation and execution. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Conduct daily BUZZ sessions or pre-shift meetings with staff. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of chef experience preferred Bachelor s Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 3-5years Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler s Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Senior Chef Tournants Chef Tournants Cooks INFORMATION PROVIDED BY: FLSA: Exempt (Salary): Non-Exempt (Hourly): Property Code: Multi-Property: Dual Rate: Bonus Plan: MGNT CSA Other License(s) Type: EEOC Code: Disclaimer : This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).At Caesars Entertainment, Inc., our Team Members create the extraordinary. We are the largest casino-entertainment company in the U.S. and one of the world s most diversified casino-entertainment providers. Since beginning in Reno, Nevada, in 1937, Caesars Entertainment has grown through the development of new resorts, expansions and acquisitions. Our resorts operate primarily under the Caesars, Harrah s, Horseshoe and Eldorado brand names. We focus on building loyalty and value with our guests through a combination of impeccable service, operational excellence and technological leadership. The company is committed to its Team Members, suppliers, communities and the environment through its PEOPLE PLANET PLAY framework. Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, Create the Extraordinary . Our vision, Create spectacular worlds. That immerse, inspire and connect you. We don t perform magic; we create it with excellence. WeAreCaesars . If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities.

Caesars Entertainment Las Vegas, Nevada 89101, United States Full time

May 09, 2025

Executive Chef 3

Role Overview: Working together, supporting your team, and reaching high-end for the best in a high-volume, high-paced environment is second nature to you. Sodexo is seeking an Executive Chef at Binghamton University in Binghamton, NY. The best-qualified Executive Chef will be able to balance a strategic, program-driven approach with strong, hands-on kitchen experience and the ability to achieve results through others. A critical element of the role is accessibility for the staff by being on the floor during service times and showing strong leadership ability. This position manages all aspects of back-of-the-house operations, including ordering, inventory, staff training, and development. Incentives: RELOCATION ASSISTANCE AVAILABLE! What You'll Do: Be responsible for purchasing, menu compliance, inventory, food cost analysis, and food production forecasting; Ensure Sodexo Culinary standards, including recipe compliance and food quality, are implemented; Have a working knowledge of automated food inventory, ordering, production, and management systems; Implement those systems and ensure ongoing compliance across campus. Oversee concept development, menu design, and the implementation of new culinary concepts; Driving innovation and excellence in the university's dining program to meet the diverse needs and tastes of the student body and staff; Promote customer loyalty and brand image, diagnose customer needs, and recommend appropriate products or services; What We Offer: Compensation 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 Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring: High-volume, quality-focused culinary management experience, preferably within a campus dining setting; Innovative and creative Catering background; Exemplary communication skills with the ability to lead a large team; Strong organizational skills -detail-oriented and task-focused; able to manage conflicting priorities Posses strong leadership skills and hands-on training approach with an ability to effectively communicate with culinary staff, key personnel, Catering Staff, and Management team Experience in successfully managing food and labor costs, strong computer skills, and HAACP training skills Who We Are: At 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 & Requirements: Minimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Sodexo Binghamton, New York 13902, United States Full time

May 01, 2025

Executive Chef 2

Role Overview: Working together, supporting your team, and reaching high-end for the best in a high-volume, high-paced environment is second nature to you. Sodexo is seeking an Executive Chef for the University of Cincinnati in Cincinnati, OH. The best-qualified Executive Chef will be able to balance a strategic, program-driven approach with strong, hands-on kitchen experience and the ability to achieve results through others. A critical element of the role is accessibility for the staff, which is achieved by being on the floor during service times and showing strong leadership ability. This position manages all aspects of back-of-the-house operations, including ordering, inventory, staff training, and development, and has a significant involvement in sustainability and local purchasing programs. What You'll Do: Be responsible for purchasing, menu compliance, inventory, food cost analysis, and food production forecasting; Ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; Have a working knowledge of automated food inventory, ordering, production, and management systems; Implement those systems and ensure ongoing compliance across campus. Oversee concept development, menu design, and the implementation of new culinary concepts; Driving innovation and excellence in the university's dining program to meet the diverse needs and tastes of the student body and staff; Promote customer loyalty and brand image, diagnose customer needs, and recommend appropriate products or services; What We Offer: Compensation 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 Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring: High-volume, quality-focused culinary management experience, preferably within a campus dining setting; Innovative and creative Catering background; Exemplary communication skills with the ability to lead a large team; Strong organizational skills -detail-oriented and task-focused; able to manage conflicting priorities Posses strong leadership skills and hands-on training approach with an ability to effectively communicate with culinary staff, key personnel, Catering Staff, and Management team Experience in successfully managing food and labor costs, strong computer skills, and HAACP training skills Who We Are: At 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 & Requirements: Minimum 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.

Sodexo Cincinnati, Ohio 45221, United States Full time

May 01, 2025

Executive Chef 3

Role Overview: Working together, supporting your team, and reaching high-end for the best in a high-volume, high-paced environment is second nature to you. Sodexo is seeking an Executive Chef for the University of Cincinnati in Cincinnati, OH. The best-qualified Executive Chef will be able to balance a strategic, program-driven approach with strong, hands-on kitchen experience and the ability to achieve results through others. A critical element of the role is accessibility for the staff, which is achieved by being on the floor during service times and showing strong leadership ability. This position manages all aspects of back-of-the-house operations, including ordering, inventory, staff training, and development, and has a significant involvement in sustainability and local purchasing programs. What You'll Do: Be responsible for purchasing, menu compliance, inventory, food cost analysis, and food production forecasting; Ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; Have a working knowledge of automated food inventory, ordering, production, and management systems; Implement those systems and ensure ongoing compliance across campus. Oversee concept development, menu design, and the implementation of new culinary concepts; Driving innovation and excellence in the university's dining program to meet the diverse needs and tastes of the student body and staff; Promote customer loyalty and brand image, diagnose customer needs, and recommend appropriate products or services; What We Offer: Compensation 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 Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring: High-volume, quality-focused culinary management experience, preferably within a campus dining setting; Innovative and creative Catering background; Exemplary communication skills with the ability to lead a large team; Strong organizational skills -detail-oriented and task-focused; able to manage conflicting priorities Posses strong leadership skills and hands-on training approach with an ability to effectively communicate with culinary staff, key personnel, Catering Staff, and Management team Experience in successfully managing food and labor costs, strong computer skills, and HAACP training skills Who We Are: At 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 & Requirements: Minimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Sodexo Cincinnati, Ohio 45221, United States Full time

May 01, 2025

Restaurant Executive Chef - TAO

JOIN OUR TEAM AND EXPERIENCE ENDLESS CAREER POSSIBILITIES Position Summary: This position is responsible for the day-to-day operations of the TAO/Beauty & Essex culinary department in order to maintain the quality standards set by Tao Group Hospitality (TGH). The Executive Chef is actively involved in all aspects of the kitchen including staff development, menu creation, safety and sanitation maintenance, and food preparation quality. Primary Duties and Responsibilities : Responsible for menu concepts, costs and production, training of personnel, discipline, health and sanitation standards and product specifications Oversees recipes and procedures remain consistent with TAO standards Oversees and defines the procedures for opening and closing the restaurant Oversees all kitchen operations to maintain the quality and accuracy regarding food preparation and standards Manages and develops kitchen management by setting clear guidelines and expectation Reviews staffing levels to meet service, operational and financial objectives Oversees the purchasing and receiving of goods to maintain and produce high-quality products Focuses on safety and sanitation to maintain a safe and clean work environment Analyzes budgets and costs associated with food selections to ensure maximum productivity and profit Assists with the yearly preparation of the operating and capital budgets Other duties and responsibilities as appropriate for the position Secondary Duties and Responsibilities: Works with Restaurant Managers to develop training for all staff Develops and produces recipes for specials Oversees the training programs for all kitchen staff Acts a liaison between front and back of house team members including management Provides reporting to the corporate chef and culinary director Maintains cleanliness of the Chefs' office Participates in all management meetings for front and back of house team Minimum Education and Qualifications: Associates' Degree, a Culinary Degree or a formal apprenticeship program Eight years of supervisory experience as an Executive Chef in a high volume, hospitality related Food and Beverage operation Must possess a thorough knowledge of culinary disciplines as well as a working knowledge of various cultures and languages Must have a thorough knowledge of cost factors Experience in food and beverage administration, planning budgeting, menu planning and cost analysis Excellent written and verbal communications Excellent organizational and multi-tasking skills Intermediate knowledge of Word, Excel and Outlook In lieu of a Degree and previously mentioned experience, seven years of experience as an Executive Chef and four years of supervisory experience may be considered Competencies : Incumbent will master the following competencies while in this position: Knowledge of Mohegan Sun corporate and department policies and procedures Knowledge of Mohegan Sun budget planning and analysis process Effective utilization of Mohegan Sun evaluation programs Thorough understanding of the Mohegan Tribal Employment Rights Ordinance (TERO) as it relates to employment Training Requirements: Mohegan Sun CER and purchasing procedures Knowledge of Time and Attendance systems as well as Manager Self Service SMART training alcohol awareness Must attend all appropriate Human Resources Training classes Must develop a thorough knowledge of culinary disciplines and cost factors (labor, food, etc.) Thorough knowledge of operational policies with regard to hours of operation, types of menus offered and restaurant concepts Physical Demands and Work Environment: Fast paced kitchen environment Must be able to stand, lift and bend for extended periods of time 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. 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.

Mohegan Sun Coventry, Rhode Island 02816, United States Full time

May 01, 2025

Restaurant Executive Chef - TAO

JOIN OUR TEAM AND EXPERIENCE ENDLESS CAREER POSSIBILITIES Position Summary: This position is responsible for the day-to-day operations of the TAO/Beauty & Essex culinary department in order to maintain the quality standards set by Tao Group Hospitality (TGH). The Executive Chef is actively involved in all aspects of the kitchen including staff development, menu creation, safety and sanitation maintenance, and food preparation quality. Primary Duties and Responsibilities : Responsible for menu concepts, costs and production, training of personnel, discipline, health and sanitation standards and product specifications Oversees recipes and procedures remain consistent with TAO standards Oversees and defines the procedures for opening and closing the restaurant Oversees all kitchen operations to maintain the quality and accuracy regarding food preparation and standards Manages and develops kitchen management by setting clear guidelines and expectation Reviews staffing levels to meet service, operational and financial objectives Oversees the purchasing and receiving of goods to maintain and produce high-quality products Focuses on safety and sanitation to maintain a safe and clean work environment Analyzes budgets and costs associated with food selections to ensure maximum productivity and profit Assists with the yearly preparation of the operating and capital budgets Other duties and responsibilities as appropriate for the position Secondary Duties and Responsibilities: Works with Restaurant Managers to develop training for all staff Develops and produces recipes for specials Oversees the training programs for all kitchen staff Acts a liaison between front and back of house team members including management Provides reporting to the corporate chef and culinary director Maintains cleanliness of the Chefs' office Participates in all management meetings for front and back of house team Minimum Education and Qualifications: Associates' Degree, a Culinary Degree or a formal apprenticeship program Eight years of supervisory experience as an Executive Chef in a high volume, hospitality related Food and Beverage operation Must possess a thorough knowledge of culinary disciplines as well as a working knowledge of various cultures and languages Must have a thorough knowledge of cost factors Experience in food and beverage administration, planning budgeting, menu planning and cost analysis Excellent written and verbal communications Excellent organizational and multi-tasking skills Intermediate knowledge of Word, Excel and Outlook In lieu of a Degree and previously mentioned experience, seven years of experience as an Executive Chef and four years of supervisory experience may be considered Competencies : Incumbent will master the following competencies while in this position: Knowledge of Mohegan Sun corporate and department policies and procedures Knowledge of Mohegan Sun budget planning and analysis process Effective utilization of Mohegan Sun evaluation programs Thorough understanding of the Mohegan Tribal Employment Rights Ordinance (TERO) as it relates to employment Training Requirements: Mohegan Sun CER and purchasing procedures Knowledge of Time and Attendance systems as well as Manager Self Service SMART training alcohol awareness Must attend all appropriate Human Resources Training classes Must develop a thorough knowledge of culinary disciplines and cost factors (labor, food, etc.) Thorough knowledge of operational policies with regard to hours of operation, types of menus offered and restaurant concepts Physical Demands and Work Environment: Fast paced kitchen environment Must be able to stand, lift and bend for extended periods of time 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. 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.

Mohegan Sun Hartford, Connecticut 06106, United States Full time

May 01, 2025

Executive Chef - TAO

JOIN OUR TEAM AND EXPERIENCE ENDLESS CAREER POSSIBILITIES Position Summary: This position is responsible for the day-to-day operations of the TAO/Beauty & Essex culinary department in order to maintain the quality standards set by Tao Group Hospitality (TGH). The Executive Chef is actively involved in all aspects of the kitchen including staff development, menu creation, safety and sanitation maintenance, and food preparation quality. Primary Duties and Responsibilities : Responsible for menu concepts, costs and production, training of personnel, discipline, health and sanitation standards and product specifications Oversees recipes and procedures remain consistent with TAO standards Oversees and defines the procedures for opening and closing the restaurant Oversees all kitchen operations to maintain the quality and accuracy regarding food preparation and standards Manages and develops kitchen management by setting clear guidelines and expectation Reviews staffing levels to meet service, operational and financial objectives Oversees the purchasing and receiving of goods to maintain and produce high-quality products Focuses on safety and sanitation to maintain a safe and clean work environment Analyzes budgets and costs associated with food selections to ensure maximum productivity and profit Assists with the yearly preparation of the operating and capital budgets Other duties and responsibilities as appropriate for the position Secondary Duties and Responsibilities: Works with Restaurant Managers to develop training for all staff Develops and produces recipes for specials Oversees the training programs for all kitchen staff Acts a liaison between front and back of house team members including management Provides reporting to the corporate chef and culinary director Maintains cleanliness of the Chefs' office Participates in all management meetings for front and back of house team Minimum Education and Qualifications: Associates' Degree, a Culinary Degree or a formal apprenticeship program Eight years of supervisory experience as an Executive Chef in a high volume, hospitality related Food and Beverage operation Must possess a thorough knowledge of culinary disciplines as well as a working knowledge of various cultures and languages Must have a thorough knowledge of cost factors Experience in food and beverage administration, planning budgeting, menu planning and cost analysis Excellent written and verbal communications Excellent organizational and multi-tasking skills Intermediate knowledge of Word, Excel and Outlook In lieu of a Degree and previously mentioned experience, seven years of experience as an Executive Chef and four years of supervisory experience may be considered Competencies : Incumbent will master the following competencies while in this position: Knowledge of Mohegan Sun corporate and department policies and procedures Knowledge of Mohegan Sun budget planning and analysis process Effective utilization of Mohegan Sun evaluation programs Thorough understanding of the Mohegan Tribal Employment Rights Ordinance (TERO) as it relates to employment Training Requirements: Mohegan Sun CER and purchasing procedures Knowledge of Time and Attendance systems as well as Manager Self Service SMART training alcohol awareness Must attend all appropriate Human Resources Training classes Must develop a thorough knowledge of culinary disciplines and cost factors (labor, food, etc.) Thorough knowledge of operational policies with regard to hours of operation, types of menus offered and restaurant concepts Physical Demands and Work Environment: Fast paced kitchen environment Must be able to stand, lift and bend for extended periods of time 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. 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.

Mohegan Sun Hartford, Connecticut 06106, United States Full time

May 01, 2025

Experienced Executive Chef

JOIN OUR TEAM AND EXPERIENCE ENDLESS CAREER POSSIBILITIES Position Summary: This position is responsible for the day-to-day operations of the TAO/Beauty & Essex culinary department in order to maintain the quality standards set by Tao Group Hospitality (TGH). The Executive Chef is actively involved in all aspects of the kitchen including staff development, menu creation, safety and sanitation maintenance, and food preparation quality. Primary Duties and Responsibilities : Responsible for menu concepts, costs and production, training of personnel, discipline, health and sanitation standards and product specifications Oversees recipes and procedures remain consistent with TAO standards Oversees and defines the procedures for opening and closing the restaurant Oversees all kitchen operations to maintain the quality and accuracy regarding food preparation and standards Manages and develops kitchen management by setting clear guidelines and expectation Reviews staffing levels to meet service, operational and financial objectives Oversees the purchasing and receiving of goods to maintain and produce high-quality products Focuses on safety and sanitation to maintain a safe and clean work environment Analyzes budgets and costs associated with food selections to ensure maximum productivity and profit Assists with the yearly preparation of the operating and capital budgets Other duties and responsibilities as appropriate for the position Secondary Duties and Responsibilities: Works with Restaurant Managers to develop training for all staff Develops and produces recipes for specials Oversees the training programs for all kitchen staff Acts a liaison between front and back of house team members including management Provides reporting to the corporate chef and culinary director Maintains cleanliness of the Chefs' office Participates in all management meetings for front and back of house team Minimum Education and Qualifications: Associates' Degree, a Culinary Degree or a formal apprenticeship program Eight years of supervisory experience as an Executive Chef in a high volume, hospitality related Food and Beverage operation Must possess a thorough knowledge of culinary disciplines as well as a working knowledge of various cultures and languages Must have a thorough knowledge of cost factors Experience in food and beverage administration, planning budgeting, menu planning and cost analysis Excellent written and verbal communications Excellent organizational and multi-tasking skills Intermediate knowledge of Word, Excel and Outlook In lieu of a Degree and previously mentioned experience, seven years of experience as an Executive Chef and four years of supervisory experience may be considered Competencies : Incumbent will master the following competencies while in this position: Knowledge of Mohegan Sun corporate and department policies and procedures Knowledge of Mohegan Sun budget planning and analysis process Effective utilization of Mohegan Sun evaluation programs Thorough understanding of the Mohegan Tribal Employment Rights Ordinance (TERO) as it relates to employment Training Requirements: Mohegan Sun CER and purchasing procedures Knowledge of Time and Attendance systems as well as Manager Self Service SMART training alcohol awareness Must attend all appropriate Human Resources Training classes Must develop a thorough knowledge of culinary disciplines and cost factors (labor, food, etc.) Thorough knowledge of operational policies with regard to hours of operation, types of menus offered and restaurant concepts Physical Demands and Work Environment: Fast paced kitchen environment Must be able to stand, lift and bend for extended periods of time 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. 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.

Mohegan Sun Coventry, Rhode Island 02816, United States Full time

May 01, 2025

Experienced Executive Chef

JOIN OUR TEAM AND EXPERIENCE ENDLESS CAREER POSSIBILITIES Position Summary: This position is responsible for the day-to-day operations of the TAO/Beauty & Essex culinary department in order to maintain the quality standards set by Tao Group Hospitality (TGH). The Executive Chef is actively involved in all aspects of the kitchen including staff development, menu creation, safety and sanitation maintenance, and food preparation quality. Primary Duties and Responsibilities : Responsible for menu concepts, costs and production, training of personnel, discipline, health and sanitation standards and product specifications Oversees recipes and procedures remain consistent with TAO standards Oversees and defines the procedures for opening and closing the restaurant Oversees all kitchen operations to maintain the quality and accuracy regarding food preparation and standards Manages and develops kitchen management by setting clear guidelines and expectation Reviews staffing levels to meet service, operational and financial objectives Oversees the purchasing and receiving of goods to maintain and produce high-quality products Focuses on safety and sanitation to maintain a safe and clean work environment Analyzes budgets and costs associated with food selections to ensure maximum productivity and profit Assists with the yearly preparation of the operating and capital budgets Other duties and responsibilities as appropriate for the position Secondary Duties and Responsibilities: Works with Restaurant Managers to develop training for all staff Develops and produces recipes for specials Oversees the training programs for all kitchen staff Acts a liaison between front and back of house team members including management Provides reporting to the corporate chef and culinary director Maintains cleanliness of the Chefs' office Participates in all management meetings for front and back of house team Minimum Education and Qualifications: Associates' Degree, a Culinary Degree or a formal apprenticeship program Eight years of supervisory experience as an Executive Chef in a high volume, hospitality related Food and Beverage operation Must possess a thorough knowledge of culinary disciplines as well as a working knowledge of various cultures and languages Must have a thorough knowledge of cost factors Experience in food and beverage administration, planning budgeting, menu planning and cost analysis Excellent written and verbal communications Excellent organizational and multi-tasking skills Intermediate knowledge of Word, Excel and Outlook In lieu of a Degree and previously mentioned experience, seven years of experience as an Executive Chef and four years of supervisory experience may be considered Competencies : Incumbent will master the following competencies while in this position: Knowledge of Mohegan Sun corporate and department policies and procedures Knowledge of Mohegan Sun budget planning and analysis process Effective utilization of Mohegan Sun evaluation programs Thorough understanding of the Mohegan Tribal Employment Rights Ordinance (TERO) as it relates to employment Training Requirements: Mohegan Sun CER and purchasing procedures Knowledge of Time and Attendance systems as well as Manager Self Service SMART training alcohol awareness Must attend all appropriate Human Resources Training classes Must develop a thorough knowledge of culinary disciplines and cost factors (labor, food, etc.) Thorough knowledge of operational policies with regard to hours of operation, types of menus offered and restaurant concepts Physical Demands and Work Environment: Fast paced kitchen environment Must be able to stand, lift and bend for extended periods of time 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. 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.

Mohegan Sun Hartford, Connecticut 06106, United States Full time

May 01, 2025

Executive Chef - TAO

JOIN OUR TEAM AND EXPERIENCE ENDLESS CAREER POSSIBILITIES Position Summary: This position is responsible for the day-to-day operations of the TAO/Beauty & Essex culinary department in order to maintain the quality standards set by Tao Group Hospitality (TGH). The Executive Chef is actively involved in all aspects of the kitchen including staff development, menu creation, safety and sanitation maintenance, and food preparation quality. Primary Duties and Responsibilities : Responsible for menu concepts, costs and production, training of personnel, discipline, health and sanitation standards and product specifications Oversees recipes and procedures remain consistent with TAO standards Oversees and defines the procedures for opening and closing the restaurant Oversees all kitchen operations to maintain the quality and accuracy regarding food preparation and standards Manages and develops kitchen management by setting clear guidelines and expectation Reviews staffing levels to meet service, operational and financial objectives Oversees the purchasing and receiving of goods to maintain and produce high-quality products Focuses on safety and sanitation to maintain a safe and clean work environment Analyzes budgets and costs associated with food selections to ensure maximum productivity and profit Assists with the yearly preparation of the operating and capital budgets Other duties and responsibilities as appropriate for the position Secondary Duties and Responsibilities: Works with Restaurant Managers to develop training for all staff Develops and produces recipes for specials Oversees the training programs for all kitchen staff Acts a liaison between front and back of house team members including management Provides reporting to the corporate chef and culinary director Maintains cleanliness of the Chefs' office Participates in all management meetings for front and back of house team Minimum Education and Qualifications: Associates' Degree, a Culinary Degree or a formal apprenticeship program Eight years of supervisory experience as an Executive Chef in a high volume, hospitality related Food and Beverage operation Must possess a thorough knowledge of culinary disciplines as well as a working knowledge of various cultures and languages Must have a thorough knowledge of cost factors Experience in food and beverage administration, planning budgeting, menu planning and cost analysis Excellent written and verbal communications Excellent organizational and multi-tasking skills Intermediate knowledge of Word, Excel and Outlook In lieu of a Degree and previously mentioned experience, seven years of experience as an Executive Chef and four years of supervisory experience may be considered Competencies : Incumbent will master the following competencies while in this position: Knowledge of Mohegan Sun corporate and department policies and procedures Knowledge of Mohegan Sun budget planning and analysis process Effective utilization of Mohegan Sun evaluation programs Thorough understanding of the Mohegan Tribal Employment Rights Ordinance (TERO) as it relates to employment Training Requirements: Mohegan Sun CER and purchasing procedures Knowledge of Time and Attendance systems as well as Manager Self Service SMART training alcohol awareness Must attend all appropriate Human Resources Training classes Must develop a thorough knowledge of culinary disciplines and cost factors (labor, food, etc.) Thorough knowledge of operational policies with regard to hours of operation, types of menus offered and restaurant concepts Physical Demands and Work Environment: Fast paced kitchen environment Must be able to stand, lift and bend for extended periods of time 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. 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.

Mohegan Sun Coventry, Rhode Island 02816, United States Full time

May 01, 2025

Executive Chef - TAO

JOIN OUR TEAM AND EXPERIENCE ENDLESS CAREER POSSIBILITIES Position Summary: This position is responsible for the day-to-day operations of the TAO/Beauty & Essex culinary department in order to maintain the quality standards set by Tao Group Hospitality (TGH). The Executive Chef is actively involved in all aspects of the kitchen including staff development, menu creation, safety and sanitation maintenance, and food preparation quality. Primary Duties and Responsibilities : Responsible for menu concepts, costs and production, training of personnel, discipline, health and sanitation standards and product specifications Oversees recipes and procedures remain consistent with TAO standards Oversees and defines the procedures for opening and closing the restaurant Oversees all kitchen operations to maintain the quality and accuracy regarding food preparation and standards Manages and develops kitchen management by setting clear guidelines and expectation Reviews staffing levels to meet service, operational and financial objectives Oversees the purchasing and receiving of goods to maintain and produce high-quality products Focuses on safety and sanitation to maintain a safe and clean work environment Analyzes budgets and costs associated with food selections to ensure maximum productivity and profit Assists with the yearly preparation of the operating and capital budgets Other duties and responsibilities as appropriate for the position Secondary Duties and Responsibilities: Works with Restaurant Managers to develop training for all staff Develops and produces recipes for specials Oversees the training programs for all kitchen staff Acts a liaison between front and back of house team members including management Provides reporting to the corporate chef and culinary director Maintains cleanliness of the Chefs' office Participates in all management meetings for front and back of house team Minimum Education and Qualifications: Associates' Degree, a Culinary Degree or a formal apprenticeship program Eight years of supervisory experience as an Executive Chef in a high volume, hospitality related Food and Beverage operation Must possess a thorough knowledge of culinary disciplines as well as a working knowledge of various cultures and languages Must have a thorough knowledge of cost factors Experience in food and beverage administration, planning budgeting, menu planning and cost analysis Excellent written and verbal communications Excellent organizational and multi-tasking skills Intermediate knowledge of Word, Excel and Outlook In lieu of a Degree and previously mentioned experience, seven years of experience as an Executive Chef and four years of supervisory experience may be considered Competencies : Incumbent will master the following competencies while in this position: Knowledge of Mohegan Sun corporate and department policies and procedures Knowledge of Mohegan Sun budget planning and analysis process Effective utilization of Mohegan Sun evaluation programs Thorough understanding of the Mohegan Tribal Employment Rights Ordinance (TERO) as it relates to employment Training Requirements: Mohegan Sun CER and purchasing procedures Knowledge of Time and Attendance systems as well as Manager Self Service SMART training alcohol awareness Must attend all appropriate Human Resources Training classes Must develop a thorough knowledge of culinary disciplines and cost factors (labor, food, etc.) Thorough knowledge of operational policies with regard to hours of operation, types of menus offered and restaurant concepts Physical Demands and Work Environment: Fast paced kitchen environment Must be able to stand, lift and bend for extended periods of time 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. 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.

Mohegan Sun Webster, Massachusetts 01570, United States Full time

May 01, 2025

Experienced Executive Chef

JOIN OUR TEAM AND EXPERIENCE ENDLESS CAREER POSSIBILITIES Position Summary: This position is responsible for the day-to-day operations of the TAO/Beauty & Essex culinary department in order to maintain the quality standards set by Tao Group Hospitality (TGH). The Executive Chef is actively involved in all aspects of the kitchen including staff development, menu creation, safety and sanitation maintenance, and food preparation quality. Primary Duties and Responsibilities : Responsible for menu concepts, costs and production, training of personnel, discipline, health and sanitation standards and product specifications Oversees recipes and procedures remain consistent with TAO standards Oversees and defines the procedures for opening and closing the restaurant Oversees all kitchen operations to maintain the quality and accuracy regarding food preparation and standards Manages and develops kitchen management by setting clear guidelines and expectation Reviews staffing levels to meet service, operational and financial objectives Oversees the purchasing and receiving of goods to maintain and produce high-quality products Focuses on safety and sanitation to maintain a safe and clean work environment Analyzes budgets and costs associated with food selections to ensure maximum productivity and profit Assists with the yearly preparation of the operating and capital budgets Other duties and responsibilities as appropriate for the position Secondary Duties and Responsibilities: Works with Restaurant Managers to develop training for all staff Develops and produces recipes for specials Oversees the training programs for all kitchen staff Acts a liaison between front and back of house team members including management Provides reporting to the corporate chef and culinary director Maintains cleanliness of the Chefs' office Participates in all management meetings for front and back of house team Minimum Education and Qualifications: Associates' Degree, a Culinary Degree or a formal apprenticeship program Eight years of supervisory experience as an Executive Chef in a high volume, hospitality related Food and Beverage operation Must possess a thorough knowledge of culinary disciplines as well as a working knowledge of various cultures and languages Must have a thorough knowledge of cost factors Experience in food and beverage administration, planning budgeting, menu planning and cost analysis Excellent written and verbal communications Excellent organizational and multi-tasking skills Intermediate knowledge of Word, Excel and Outlook In lieu of a Degree and previously mentioned experience, seven years of experience as an Executive Chef and four years of supervisory experience may be considered Competencies : Incumbent will master the following competencies while in this position: Knowledge of Mohegan Sun corporate and department policies and procedures Knowledge of Mohegan Sun budget planning and analysis process Effective utilization of Mohegan Sun evaluation programs Thorough understanding of the Mohegan Tribal Employment Rights Ordinance (TERO) as it relates to employment Training Requirements: Mohegan Sun CER and purchasing procedures Knowledge of Time and Attendance systems as well as Manager Self Service SMART training alcohol awareness Must attend all appropriate Human Resources Training classes Must develop a thorough knowledge of culinary disciplines and cost factors (labor, food, etc.) Thorough knowledge of operational policies with regard to hours of operation, types of menus offered and restaurant concepts Physical Demands and Work Environment: Fast paced kitchen environment Must be able to stand, lift and bend for extended periods of time 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. 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.

Mohegan Sun Oxford, Massachusetts 01540, United States Full time

May 01, 2025

Executive Chef - TAO

JOIN OUR TEAM AND EXPERIENCE ENDLESS CAREER POSSIBILITIES Position Summary: This position is responsible for the day-to-day operations of the TAO/Beauty & Essex culinary department in order to maintain the quality standards set by Tao Group Hospitality (TGH). The Executive Chef is actively involved in all aspects of the kitchen including staff development, menu creation, safety and sanitation maintenance, and food preparation quality. Primary Duties and Responsibilities : Responsible for menu concepts, costs and production, training of personnel, discipline, health and sanitation standards and product specifications Oversees recipes and procedures remain consistent with TAO standards Oversees and defines the procedures for opening and closing the restaurant Oversees all kitchen operations to maintain the quality and accuracy regarding food preparation and standards Manages and develops kitchen management by setting clear guidelines and expectation Reviews staffing levels to meet service, operational and financial objectives Oversees the purchasing and receiving of goods to maintain and produce high-quality products Focuses on safety and sanitation to maintain a safe and clean work environment Analyzes budgets and costs associated with food selections to ensure maximum productivity and profit Assists with the yearly preparation of the operating and capital budgets Other duties and responsibilities as appropriate for the position Secondary Duties and Responsibilities: Works with Restaurant Managers to develop training for all staff Develops and produces recipes for specials Oversees the training programs for all kitchen staff Acts a liaison between front and back of house team members including management Provides reporting to the corporate chef and culinary director Maintains cleanliness of the Chefs' office Participates in all management meetings for front and back of house team Minimum Education and Qualifications: Associates' Degree, a Culinary Degree or a formal apprenticeship program Eight years of supervisory experience as an Executive Chef in a high volume, hospitality related Food and Beverage operation Must possess a thorough knowledge of culinary disciplines as well as a working knowledge of various cultures and languages Must have a thorough knowledge of cost factors Experience in food and beverage administration, planning budgeting, menu planning and cost analysis Excellent written and verbal communications Excellent organizational and multi-tasking skills Intermediate knowledge of Word, Excel and Outlook In lieu of a Degree and previously mentioned experience, seven years of experience as an Executive Chef and four years of supervisory experience may be considered Competencies : Incumbent will master the following competencies while in this position: Knowledge of Mohegan Sun corporate and department policies and procedures Knowledge of Mohegan Sun budget planning and analysis process Effective utilization of Mohegan Sun evaluation programs Thorough understanding of the Mohegan Tribal Employment Rights Ordinance (TERO) as it relates to employment Training Requirements: Mohegan Sun CER and purchasing procedures Knowledge of Time and Attendance systems as well as Manager Self Service SMART training alcohol awareness Must attend all appropriate Human Resources Training classes Must develop a thorough knowledge of culinary disciplines and cost factors (labor, food, etc.) Thorough knowledge of operational policies with regard to hours of operation, types of menus offered and restaurant concepts Physical Demands and Work Environment: Fast paced kitchen environment Must be able to stand, lift and bend for extended periods of time 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. 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.

Mohegan Sun Oxford, Massachusetts 01540, United States Full time

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