Foxwoods Resort Casino

Under the direction of the Sous Chef or Cook 4, the Cook 3 prepares and cooks food, cleans, stocks and maintains all kitchen, preparation, service, dining and storage areas. Assists with venue management, including but not limited to; expediting, managing inventory and supervising personnel. Prepares, seasons and cooks’ soups, vegetables and other food items for consumption at Banquets, ...read more

Under the direction of the Assistant Manager, the incumbent serves, welcomes and greets guests at restaurant, obtains information and ushers customer to seat. High school diploma or equivalent with a minimum of six (6) months of experience in a high volume food service or customer service preferred. Employee must be able to read, write, speak and understand English.

Under the direction of the Assistant Manager, the incumbent provides meal service to patrons, secures funds, records non-gaming revenue, prepares deposits and conducts other monetary or control procedures as required in various restaurants. High School diploma or equivalent preferred as well as a minimum of one (1) year of food serving experience required. Must be 18 years of age. Must possess a ...read more

Under the direction of the General Manager, the Assistant General Manager is responsible for the direct management of all restaurant processes and personnel, staffing levels and the smooth operation of the venue. The primary responsibility is to ensure excellent guest experiences are maintained at all times. In joining our team, you commit to supporting this mission by demonstrating our guest ...read more

Under the direction of the Assistant Restaurant Manager, the incumbent prepares dining room for use, cleans away used tableware and sets tables for further use. High school diploma or equivalent with a minimum of six (6) months experience in high volume food service or customer service preferred. Routine standing and walking; frequent reaching, bending, stooping and carrying/handling/moving ...read more

Under the direction of the Sous Chef, the Cook 4 prepares and cooks food, cleans, stocks and maintains all kitchen, preparation, service, dining and storage areas. Assists with venue management, including but not limited to; expediting, managing inventory and supervising personnel. Must be able to perform cooking methods, prepare soups, stocks and sauces and the operation of all hot and cold ...read more