WAGE: DEPENDENT UPON EXPERIENCE
HOURS: FULL TIME POSITION(S); MUST BE AVAILABLE FOR ALL SHIFTS, WEEKENDS & HOLIDAYS
ESSENTIAL DUTIES AND RESPONSIBILITIES:
• Focus on the preparation of signature items and customized dining experiences.
• Ensure the quality and consistency of daily products.
• Conduct pre-shift meetings with food preparation and food servers to review daily features and related information.
• Assist Executive Chef with placing food orders with distributors and maintaining inventory.
• Provide staff training and monitor food production, sanitation and safety.
• Consult and participate in scheduled meetings including tastings and make appropriate recommendations and accommodations.
• Assist Executive Chef with maintaining a positive relationship with vendors and acceptable inventory levels.
• Assist Executive Chef with training employees; planning, assigning, and directing work; appraising performance by delivering written and oral employee evaluations; rewarding and disciplining employees including attendance and tardy policy; addressing complaints and resolving grievances.
• Notify Executive Chef of discrepancies in inventory.
• Stock and maintain order and cleanliness of all coolers, freezers and dry storage.
• Proper use and maintenance of all stoves, grills, shams, mixers, food slicer, sharp knives, and dishwasher.
• Cross train for other food service areas as needed or assigned.
• Attend all scheduled meetings and training sessions to continue professional growth; travel as required for training/seminars.
• Assist with off premises catering functions when needed.
• Follow guidance of Food & Beverage Director, Food & Beverage Manager(s) and Executive Chef(s).
EDUCATION & EXPERIENCE:
• High School Diploma or GED required.
• Associates Degree or Certification from or in Culinary or Hospitality Management preferred or a minimum of 2 years formal experience in a high volume environment with diverse food outlets and menus.
• Demonstrated formal supervisory experience preferred.
KNOWLEDGE, SKILLS & ABILITIES:
• Knowledge of advanced cooking methods and inventory management.
• Ability to handle a stressful, fast paced environment.
• Creative and detailed oriented and have the ability to multi-task.
• Must be able to handle multiple tasks while maintaining quality.
• Excellent interpersonal communication skills.
• Must be able to pass on-site practical exam to demonstrate proven skills.
TOOLS AND EQUIPMENT USED
Stoves, grills, shams, mixers, food slicer, sharp knives, and dishwasher.
PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Stand/walk for up to 90% of a shift.
• Lift and carry up to 50 pounds repetitively and 80 pounds occasionally during each shift without assistance.
• Must be able to bend, squat, kneel, reach, twist, and rotate as required while carrying 30 pounds.
WORK ENVIRONMENT:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job:
• Fast paced environment and stressful situations with deadlines.
• Work in close proximity with other co-workers in a confined work area.
• Variation of temperature conditions to include warm conditions and hazard of burns and cuts.
• Must be flexible in the days and shift available for work.
• Noise and smoke level is moderate.
SELECTION GUIDELINES:
Completed employment application and/or In-house Transfer Form and resume, if desired, rating of education and experience; oral interview, reference check, FBI background investigation; job related tests may be required. All employment offers are contingent upon successful completion of a post offer drug test. Employment selection will be made in accordance with the Hannahville Indian Community’s Tribal Employment Rights Ordinance (TERO) Title IV Chapter 3.
