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Pay: $60000 per year - $66000 per year At Great Wolf, the Resort Sous Chef works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. The Sous Chef manages the operations of the kitchen in absence of the Executive Chef, oversees preparation of food and inventory levels of the kitchen, and assists with scheduling and training employees. Join our Pack: Grow your career : A great place to start or advance your career with cross-training, scholarship fund, and talent development programs at all levels Great Perks : Take advantage of exclusive perks for you, your family, and friends including discounted vacations and employee referral incentives Learn While You Earn : Gain access to Great Wolf University for on-the-job training, functional, and leadership training Prioritize Your Well-Being : We offer flexible scheduling, access to a holistic wellness program and technology, and support through our Employee Assistance Program and Employee Relief Fund Celebrate Your Uniqueness : Join a team that cheers for diversity and inclusion through programs that make everyone feel welcome and recognized. Benefits: Medical, Dental, and Vision insurance Health savings account Telehealth resources Life insurance 401K with employer match Paid vacation time off Paid parental leave Essential Duties & Responsibilities Assists the Chef with directing the preparation and presentation of all foods in all venues of the Lodge Maintain and follow all local Health Department food preparation codes and regulations Works with the Chef to hire, train, supervise, schedule and participate in activities of chefs, cooks, and other pack members involved in preparing, cooking and presenting food in accordance with merchandising and productivity standards, cost controls and forecast needs Maintain working rapport with all hotel staff for efficient operation and service to guests Contribute to creation of new menus and individual menu items for all outlets based on current food trends, regional demographics and in accordance with revenue and profitability goals Assist with audit of food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements Perform food preparation tasks for all fruits, vegetables, meats, poultry, fish, etc. used in recipes Prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of chef Ensure back of house area adheres to the highest standards of cleanliness, presentation, and service Maintain appropriate levels of necessary dishes and utensils; keep all dishware used in cooking and serving clean and sanitary at all times Monitor supply levels in back of house area and replenish as necessary Monitor equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary Ensure compliance with all food-handling and sanitation regulation Basic Qualifications & Skills High School degree or equivalent 3+ years experience in restaurant kitchen(s) Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Successful completion of criminal background check and drug screen Desired Qualifications & Traits Culinary education degree 1+ years experience in restaurant supervisory/leadership role Training and/or experience with hands-on equipment maintenance Prior kitchen experience in hotel/resort industry Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment Proven teamwork Projects professional image that inspires trust and confidence Enthusiastic and positive energy Physical Requirements Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time This contractor and subcontractor shall abide by the requirements of 41 CFR 60-1.4(a), 60-300.5(a) and 60-741.5(a). These regulations prohibit discrimination against qualified individuals based on their status as protected veterans or individuals with disabilities, and prohibit discrimination against all individuals based on their race, color, religion, sex, sexual orientation, gender identity, national origin, and for inquiring about, discussing or disclosing compensation. Moreover, these regulations require that covered prime contractors and subcontractors take affirmative action to employ and advance in employment individuals without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status. Required Preferred Job Industries Other

JOIN OUR TEAM AND EXPERIENCE ENDLESS CAREER POSSIBILITIES IF YOU ARE AN EXISTING TEAM MEMBER, PLEASE CLICK THE FOLLOWING LINK TO BE TAKEN TO THE INTERNAL CAREER SITE: MOHEGAN INTERNAL CAREER SITE Position Summary: This position is responsible for management of the entire banquet's kitchen in the absence of the Executive Banquet Chef, in accordance with quality standards and Health Department regulations. This position will interact with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. This position will closely assist alongside the Executive Chef in many administrative duties. Primary Duties and Responsibilities : includes but not limited to: Responsible for hiring, training, counseling, evaluating, and scheduling the culinary staff Ensures the needs of the guests are accommodated Oversees kitchen operations and production, while coordinating weekly pars/delivery needs with Chefs Participates in making sure the venue is compliant with all federal, state, and local laws and regulations, and company policies Attends, leads, and participates in any training sessions, departmental meetings or daily pre-shift meetings Participates in growth opportunities and employee development Oversees all prep, production and service for quality and accuracy Organizes and execute service based on cover count, catering/delivery, BEO's and other event sheets Coaches all employees to develop their abilities by setting clear guidelines and expectations Communicates kitchen needs and/or issues to all management Participates in the preparation and delivery of menu-focus items to daily pre-service meetings Possesses in-depth knowledge of all recipes and maintains kitchen recipe book Organizes, develops, and produces new recipes for potential new menu items and specials Ensures opening and closing procedures are being followed Maintains expediting standards for the Kitchen Communicates clearly and concisely with all employees during service Secondary Duties and Responsibilities: Responsible for the scheduling of assigned department (where applicable) Participates in interviewing, hiring, and training new applicants and employee development of all subordinates Participates in overseeing the replacement or repair of all breakage, damage of equipment or furniture Ensures all employees are complying with SOPs Ensures the general cleanliness of the entire venue Complies with Department of Health and company standards Learns by listening, observing other team members, and sharing knowledge while leading by example Portrays a positive and professional attitude Practical knowledge of the job duties of all supervised employees Works as part of a team and provides help and support to all fellow team members Minimum Education and Qualifications: Associate degree in Culinary Arts or related field Must possess seven years supervisory experience in a high-volume hospitality Food and Beverage related operation In lieu of formal education, four years' experience as a Restaurant Chef with three additional years of supervisory experience in a high-volume hospitality related Food and Beverage operation is acceptable Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required Must be organized, self-motivated, and proactive with a strong attention to detail Excellent written and verbal communication skills Excellent organizational and multi-tasking skills Intermediate knowledge of Word, Excel, and Outlook Competencies : Incumbent will master the following competencies while in this position: Knowledge of Mohegan Sun corporate and department policies and procedures Proficient with all operational systems, including payroll and purchasing processing Understanding of Mohegan Sun's Time & Attendance and Payroll systems Thorough understanding of the Mohegan Tribal Employment Rights Ordinance (TERO) as it relates to employment Training Requirements: Must complete all appropriate Human Resources Manager Training courses Understanding of Time & Attendance system and Manager Self Service systems Physical Demands and Work Environment: Must be able to stand, lift and bend for extended periods of time Must be able to bend and lift to 50 lbs. Role may include job duties or tasks requiring repetitive motion Exposure to hot kitchen elements or cleaning materials Must be able to work and remain focused in a fast-paced and ever-changing environment Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements or working conditions associated with the job. Mohegan Sun reserves the right to make changes in the above job description whenever necessary. Work Shift: Regular Knock, knock. Hear that sound? That's opportunity! . Mohegan Sun practices Native American Preference in hiring. "Native American" means an individual who is a duly enrolled member of the Mohegan Tribe or any group of Native Americans recognized by the Mohegan Tribe, The United States of America, or the State of Connecticut.

JOIN OUR TEAM AND EXPERIENCE ENDLESS CAREER POSSIBILITIES IF YOU ARE AN EXISTING TEAM MEMBER, PLEASE CLICK THE FOLLOWING LINK TO BE TAKEN TO THE INTERNAL CAREER SITE: MOHEGAN INTERNAL CAREER SITE Position Summary: This position is responsible for management of the entire banquet's kitchen in the absence of the Executive Banquet Chef, in accordance with quality standards and Health Department regulations. This position will interact with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. This position will closely assist alongside the Executive Chef in many administrative duties. Primary Duties and Responsibilities : includes but not limited to: Responsible for hiring, training, counseling, evaluating, and scheduling the culinary staff Ensures the needs of the guests are accommodated Oversees kitchen operations and production, while coordinating weekly pars/delivery needs with Chefs Participates in making sure the venue is compliant with all federal, state, and local laws and regulations, and company policies Attends, leads, and participates in any training sessions, departmental meetings or daily pre-shift meetings Participates in growth opportunities and employee development Oversees all prep, production and service for quality and accuracy Organizes and execute service based on cover count, catering/delivery, BEO's and other event sheets Coaches all employees to develop their abilities by setting clear guidelines and expectations Communicates kitchen needs and/or issues to all management Participates in the preparation and delivery of menu-focus items to daily pre-service meetings Possesses in-depth knowledge of all recipes and maintains kitchen recipe book Organizes, develops, and produces new recipes for potential new menu items and specials Ensures opening and closing procedures are being followed Maintains expediting standards for the Kitchen Communicates clearly and concisely with all employees during service Secondary Duties and Responsibilities: Responsible for the scheduling of assigned department (where applicable) Participates in interviewing, hiring, and training new applicants and employee development of all subordinates Participates in overseeing the replacement or repair of all breakage, damage of equipment or furniture Ensures all employees are complying with SOPs Ensures the general cleanliness of the entire venue Complies with Department of Health and company standards Learns by listening, observing other team members, and sharing knowledge while leading by example Portrays a positive and professional attitude Practical knowledge of the job duties of all supervised employees Works as part of a team and provides help and support to all fellow team members Minimum Education and Qualifications: Associate degree in Culinary Arts or related field Must possess seven years supervisory experience in a high-volume hospitality Food and Beverage related operation In lieu of formal education, four years' experience as a Restaurant Chef with three additional years of supervisory experience in a high-volume hospitality related Food and Beverage operation is acceptable Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required Must be organized, self-motivated, and proactive with a strong attention to detail Excellent written and verbal communication skills Excellent organizational and multi-tasking skills Intermediate knowledge of Word, Excel, and Outlook Competencies : Incumbent will master the following competencies while in this position: Knowledge of Mohegan Sun corporate and department policies and procedures Proficient with all operational systems, including payroll and purchasing processing Understanding of Mohegan Sun's Time & Attendance and Payroll systems Thorough understanding of the Mohegan Tribal Employment Rights Ordinance (TERO) as it relates to employment Training Requirements: Must complete all appropriate Human Resources Manager Training courses Understanding of Time & Attendance system and Manager Self Service systems Physical Demands and Work Environment: Must be able to stand, lift and bend for extended periods of time Must be able to bend and lift to 50 lbs. Role may include job duties or tasks requiring repetitive motion Exposure to hot kitchen elements or cleaning materials Must be able to work and remain focused in a fast-paced and ever-changing environment Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements or working conditions associated with the job. Mohegan Sun reserves the right to make changes in the above job description whenever necessary. Work Shift: Regular Knock, knock. Hear that sound? That's opportunity! . Mohegan Sun practices Native American Preference in hiring. "Native American" means an individual who is a duly enrolled member of the Mohegan Tribe or any group of Native Americans recognized by the Mohegan Tribe, The United States of America, or the State of Connecticut.

JOIN OUR TEAM AND EXPERIENCE ENDLESS CAREER POSSIBILITIES IF YOU ARE AN EXISTING TEAM MEMBER, PLEASE CLICK THE FOLLOWING LINK TO BE TAKEN TO THE INTERNAL CAREER SITE: MOHEGAN INTERNAL CAREER SITE Position Summary: This position is responsible for management of the entire banquet's kitchen in the absence of the Executive Banquet Chef, in accordance with quality standards and Health Department regulations. This position will interact with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. This position will closely assist alongside the Executive Chef in many administrative duties. Primary Duties and Responsibilities : includes but not limited to: Responsible for hiring, training, counseling, evaluating, and scheduling the culinary staff Ensures the needs of the guests are accommodated Oversees kitchen operations and production, while coordinating weekly pars/delivery needs with Chefs Participates in making sure the venue is compliant with all federal, state, and local laws and regulations, and company policies Attends, leads, and participates in any training sessions, departmental meetings or daily pre-shift meetings Participates in growth opportunities and employee development Oversees all prep, production and service for quality and accuracy Organizes and execute service based on cover count, catering/delivery, BEO's and other event sheets Coaches all employees to develop their abilities by setting clear guidelines and expectations Communicates kitchen needs and/or issues to all management Participates in the preparation and delivery of menu-focus items to daily pre-service meetings Possesses in-depth knowledge of all recipes and maintains kitchen recipe book Organizes, develops, and produces new recipes for potential new menu items and specials Ensures opening and closing procedures are being followed Maintains expediting standards for the Kitchen Communicates clearly and concisely with all employees during service Secondary Duties and Responsibilities: Responsible for the scheduling of assigned department (where applicable) Participates in interviewing, hiring, and training new applicants and employee development of all subordinates Participates in overseeing the replacement or repair of all breakage, damage of equipment or furniture Ensures all employees are complying with SOPs Ensures the general cleanliness of the entire venue Complies with Department of Health and company standards Learns by listening, observing other team members, and sharing knowledge while leading by example Portrays a positive and professional attitude Practical knowledge of the job duties of all supervised employees Works as part of a team and provides help and support to all fellow team members Minimum Education and Qualifications: Associate degree in Culinary Arts or related field Must possess seven years supervisory experience in a high-volume hospitality Food and Beverage related operation In lieu of formal education, four years' experience as a Restaurant Chef with three additional years of supervisory experience in a high-volume hospitality related Food and Beverage operation is acceptable Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required Must be organized, self-motivated, and proactive with a strong attention to detail Excellent written and verbal communication skills Excellent organizational and multi-tasking skills Intermediate knowledge of Word, Excel, and Outlook Competencies : Incumbent will master the following competencies while in this position: Knowledge of Mohegan Sun corporate and department policies and procedures Proficient with all operational systems, including payroll and purchasing processing Understanding of Mohegan Sun's Time & Attendance and Payroll systems Thorough understanding of the Mohegan Tribal Employment Rights Ordinance (TERO) as it relates to employment Training Requirements: Must complete all appropriate Human Resources Manager Training courses Understanding of Time & Attendance system and Manager Self Service systems Physical Demands and Work Environment: Must be able to stand, lift and bend for extended periods of time Must be able to bend and lift to 50 lbs. Role may include job duties or tasks requiring repetitive motion Exposure to hot kitchen elements or cleaning materials Must be able to work and remain focused in a fast-paced and ever-changing environment Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements or working conditions associated with the job. Mohegan Sun reserves the right to make changes in the above job description whenever necessary. Work Shift: Regular Knock, knock. Hear that sound? That's opportunity! . Mohegan Sun practices Native American Preference in hiring. "Native American" means an individual who is a duly enrolled member of the Mohegan Tribe or any group of Native Americans recognized by the Mohegan Tribe, The United States of America, or the State of Connecticut.

JOIN OUR TEAM AND EXPERIENCE ENDLESS CAREER POSSIBILITIES IF YOU ARE AN EXISTING TEAM MEMBER, PLEASE CLICK THE FOLLOWING LINK TO BE TAKEN TO THE INTERNAL CAREER SITE: MOHEGAN INTERNAL CAREER SITE Position Summary: This position is responsible for management of the entire banquet's kitchen in the absence of the Executive Banquet Chef, in accordance with quality standards and Health Department regulations. This position will interact with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. This position will closely assist alongside the Executive Chef in many administrative duties. Primary Duties and Responsibilities : includes but not limited to: Responsible for hiring, training, counseling, evaluating, and scheduling the culinary staff Ensures the needs of the guests are accommodated Oversees kitchen operations and production, while coordinating weekly pars/delivery needs with Chefs Participates in making sure the venue is compliant with all federal, state, and local laws and regulations, and company policies Attends, leads, and participates in any training sessions, departmental meetings or daily pre-shift meetings Participates in growth opportunities and employee development Oversees all prep, production and service for quality and accuracy Organizes and execute service based on cover count, catering/delivery, BEO's and other event sheets Coaches all employees to develop their abilities by setting clear guidelines and expectations Communicates kitchen needs and/or issues to all management Participates in the preparation and delivery of menu-focus items to daily pre-service meetings Possesses in-depth knowledge of all recipes and maintains kitchen recipe book Organizes, develops, and produces new recipes for potential new menu items and specials Ensures opening and closing procedures are being followed Maintains expediting standards for the Kitchen Communicates clearly and concisely with all employees during service Secondary Duties and Responsibilities: Responsible for the scheduling of assigned department (where applicable) Participates in interviewing, hiring, and training new applicants and employee development of all subordinates Participates in overseeing the replacement or repair of all breakage, damage of equipment or furniture Ensures all employees are complying with SOPs Ensures the general cleanliness of the entire venue Complies with Department of Health and company standards Learns by listening, observing other team members, and sharing knowledge while leading by example Portrays a positive and professional attitude Practical knowledge of the job duties of all supervised employees Works as part of a team and provides help and support to all fellow team members Minimum Education and Qualifications: Associate degree in Culinary Arts or related field Must possess seven years supervisory experience in a high-volume hospitality Food and Beverage related operation In lieu of formal education, four years' experience as a Restaurant Chef with three additional years of supervisory experience in a high-volume hospitality related Food and Beverage operation is acceptable Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required Must be organized, self-motivated, and proactive with a strong attention to detail Excellent written and verbal communication skills Excellent organizational and multi-tasking skills Intermediate knowledge of Word, Excel, and Outlook Competencies : Incumbent will master the following competencies while in this position: Knowledge of Mohegan Sun corporate and department policies and procedures Proficient with all operational systems, including payroll and purchasing processing Understanding of Mohegan Sun's Time & Attendance and Payroll systems Thorough understanding of the Mohegan Tribal Employment Rights Ordinance (TERO) as it relates to employment Training Requirements: Must complete all appropriate Human Resources Manager Training courses Understanding of Time & Attendance system and Manager Self Service systems Physical Demands and Work Environment: Must be able to stand, lift and bend for extended periods of time Must be able to bend and lift to 50 lbs. Role may include job duties or tasks requiring repetitive motion Exposure to hot kitchen elements or cleaning materials Must be able to work and remain focused in a fast-paced and ever-changing environment Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements or working conditions associated with the job. Mohegan Sun reserves the right to make changes in the above job description whenever necessary. Work Shift: Regular Knock, knock. Hear that sound? That's opportunity! . Mohegan Sun practices Native American Preference in hiring. "Native American" means an individual who is a duly enrolled member of the Mohegan Tribe or any group of Native Americans recognized by the Mohegan Tribe, The United States of America, or the State of Connecticut.

JOIN OUR TEAM AND EXPERIENCE ENDLESS CAREER POSSIBILITIES IF YOU ARE AN EXISTING TEAM MEMBER, PLEASE CLICK THE FOLLOWING LINK TO BE TAKEN TO THE INTERNAL CAREER SITE: MOHEGAN INTERNAL CAREER SITE Position Summary: This position is responsible for management of the entire banquet's kitchen in the absence of the Executive Banquet Chef, in accordance with quality standards and Health Department regulations. This position will interact with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. This position will closely assist alongside the Executive Chef in many administrative duties. Primary Duties and Responsibilities : includes but not limited to: Responsible for hiring, training, counseling, evaluating, and scheduling the culinary staff Ensures the needs of the guests are accommodated Oversees kitchen operations and production, while coordinating weekly pars/delivery needs with Chefs Participates in making sure the venue is compliant with all federal, state, and local laws and regulations, and company policies Attends, leads, and participates in any training sessions, departmental meetings or daily pre-shift meetings Participates in growth opportunities and employee development Oversees all prep, production and service for quality and accuracy Organizes and execute service based on cover count, catering/delivery, BEO's and other event sheets Coaches all employees to develop their abilities by setting clear guidelines and expectations Communicates kitchen needs and/or issues to all management Participates in the preparation and delivery of menu-focus items to daily pre-service meetings Possesses in-depth knowledge of all recipes and maintains kitchen recipe book Organizes, develops, and produces new recipes for potential new menu items and specials Ensures opening and closing procedures are being followed Maintains expediting standards for the Kitchen Communicates clearly and concisely with all employees during service Secondary Duties and Responsibilities: Responsible for the scheduling of assigned department (where applicable) Participates in interviewing, hiring, and training new applicants and employee development of all subordinates Participates in overseeing the replacement or repair of all breakage, damage of equipment or furniture Ensures all employees are complying with SOPs Ensures the general cleanliness of the entire venue Complies with Department of Health and company standards Learns by listening, observing other team members, and sharing knowledge while leading by example Portrays a positive and professional attitude Practical knowledge of the job duties of all supervised employees Works as part of a team and provides help and support to all fellow team members Minimum Education and Qualifications: Associate degree in Culinary Arts or related field Must possess seven years supervisory experience in a high-volume hospitality Food and Beverage related operation In lieu of formal education, four years' experience as a Restaurant Chef with three additional years of supervisory experience in a high-volume hospitality related Food and Beverage operation is acceptable Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required Must be organized, self-motivated, and proactive with a strong attention to detail Excellent written and verbal communication skills Excellent organizational and multi-tasking skills Intermediate knowledge of Word, Excel, and Outlook Competencies : Incumbent will master the following competencies while in this position: Knowledge of Mohegan Sun corporate and department policies and procedures Proficient with all operational systems, including payroll and purchasing processing Understanding of Mohegan Sun's Time & Attendance and Payroll systems Thorough understanding of the Mohegan Tribal Employment Rights Ordinance (TERO) as it relates to employment Training Requirements: Must complete all appropriate Human Resources Manager Training courses Understanding of Time & Attendance system and Manager Self Service systems Physical Demands and Work Environment: Must be able to stand, lift and bend for extended periods of time Must be able to bend and lift to 50 lbs. Role may include job duties or tasks requiring repetitive motion Exposure to hot kitchen elements or cleaning materials Must be able to work and remain focused in a fast-paced and ever-changing environment Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements or working conditions associated with the job. Mohegan Sun reserves the right to make changes in the above job description whenever necessary. Work Shift: Regular Knock, knock. Hear that sound? That's opportunity! . Mohegan Sun practices Native American Preference in hiring. "Native American" means an individual who is a duly enrolled member of the Mohegan Tribe or any group of Native Americans recognized by the Mohegan Tribe, The United States of America, or the State of Connecticut.