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Regional Executive Chef Location: Ashburn, VA Salary $98,000 (DOE) Full Benefits Package About the Role We are seeking an experienced and dynamic Regional Executive Chef to join our team in Ashburn, VA. The ideal candidate will be responsible for overseeing kitchen operations, ensuring the highest quality of service, and maintaining exceptional food standards. Key Responsibilities Quality and Production Provide the highest quality of service to customers at all times. Maintain and upgrade quality standards and production levels. Determine time and sequence of cooking operations to meet meal-serving hours. Ensure compliance with all company standards and regulatory agency requirements. Safety and Sanitation Promote safety and sanitation in the kitchen. Inspect kitchen, baking, and cooking areas for cleanliness. Maintain sanitation and safe food handling practices. Establish and maintain safe practices regarding the operation of equipment. Ensure compliance with waste disposal and recycling policies. Kitchen Management Direct cooks, bakers, salad prep, and other kitchen personnel. Solve problems such as menu substitutions and reducing food waste. Oversee all kitchen operations, with an emphasis on production, supervision, catering, and menu development. Collaborate closely with the Catering Chef and Catering Director. Staff Development Train associates and monitor all production aspects to ensure compliance with food sanitation techniques. Schedule associates based on business needs and budget considerations. Facilitate all areas of service and develop and promote associates. Daily Operations Conduct daily production meetings with key associates. Ensure production sheets and recipes are posted at least three days in advance. Be present in the kitchen for 60% of meal preparation. Maintain a clean and organized kitchen throughout the workday. Safety and Labor Management Attend monthly safety meetings with associates and train them in safety areas. Post labor schedules in advance and achieve a 60/40 labor ratio. Eliminate unnecessary overtime and cross-train associates. Qualifications Culinary degree preferred. Three to five years of culinary management experience. High-end catering experience is helpful. Strong leadership skills and a desire to work with an industry leader. College experience preferred. Knowledge of current culinary trends. Why Join Us? Working with us means being part of a dedicated team that values excellence, innovation, and growth. We offer competitive compensation, continuous professional development opportunities, and a collaborative work environment. If youre ready to bring your culinary expertise to a role where you can make a tangible impact, we encourage you to apply.

We are seeking an Executive Chef - NO LATE NIGHTS to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. $65,000 - $75,000 salary 5 weeks vacation PTO Top Tier Heath benefits/dental Chef provides culinary leadership to multiple outlets. We prefer a formal culinary education Contract food service and/or restaurant background is OK Executive Chef now hiring Responsibilities: Oversee day-to-day culinary operations Coordinate food and kitchenware orders Check freshness and quality of ingredients Assist in the development of menu items Standardize recipes and plate presentations Work with management to create a memorable experience for guests Qualifications: Previous experience in culinary arts, cooking, or other related fields Knowledge of cost and labor systems Passion for food and cooking techniques Strong leadership qualities Ability to thrive in a fast-paced environment To learn more about this role please send your resume by return e mail to Presented by Tom Bull with Gecko Hospitality

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.