QUALIFICATIONS: HIGH SCHOOL DIPLOMA OR G.E.D; ASSOCIATES DEGREE OR CERTIFICATE IN CULINARY OR HOSPITALITY MANAGEMENT PREFERRED OR A MINIMUM 2 YEARS FORMAL EXPERIENCE IN HIGH VOLUME ENVIRONMENT WITH DIVERSE FOOD OUTLETS AND MENUS. DEMONSTRATED FORMAL SUPERVISORY EXPERIENCE PREFERRED.
DUTIES:
FOCUS ON THE PREPARATION OF SIGNATURE ITEMS INCLUDING CUSTOMIZED DINING EXPERIENCES. ASSIST THE EXECUTIVE CHEF TO ENSURE THE QUALITY AND CONSISTENCY OF DAILY PRODUCTS WHILE CONTRIBUTING TO THE CUSTOMERS TOTAL EXPERIENCE.
ASSIST EXECUTIVE CHEF IN PLACING FOOD ORDERS WITH DISTRIBUTORS AND MAINTAIN POSITIVE RELATIONSHIP WITH VENDORS WHILE MAINTAINING ACCEPTABLE INVENTORY LEVELS.
ASSIST THE EXECUTIVE CHEF WITH TRAINING EMPLOYEES; PLANNING, ASSIGNING AND DIRECTING WORK; APPRISING PERFORMANCE BY DELIVERING WRITTEN AND ORAL EMPLOYEE EVALUATIONS; REWARDING AND DISCIPLINING EMPLOYEES INCLUDING ATTENDANCE AND TARDY POLICY; ADDRESSING COMPLAINTS AND RESOLVING GRIEVANCES.
CROSS TRAIN FOR OTHER FOOD SERVICE AREAS AS NEEDED OR ASSIGNED.
EMPLOYMENT SELECTION WILL BE MADE IN ACCORDANCE WITH THE HANNAHVILLE INDIAN COMMUNITY’S TRIBAL EMPLOYMENT RIGHTS ORDINANCE (TERO) TITLE IV CHAPTER 3.
WAGE: BASED ON EXPERIENCE.
HOURS: 2 FULL TIME POSITIONS; MUST BE AVAILABLE FOR ALL SHIFTS, WEEKENDS & HOLIDAYS
