WAGE: BASED ON EXPERIENCE
HOURS: 1-FULL TIME POSITION; MUST BE AVAILABLE FOR ALL SHIFTS, HOLIDAYS AND WEEKENDS.
QUALIFICATIONS: HIGH SCHOOL DIPLOMA OR G.E.D; MINIMUM 2 YEARS FULL MENU COOKING EXPERIENCE OR A CULINARY CERTIFICATE OR DEGREE; KNOWLEDGE OF BASIC FOOD ORDERING AND LEADERSHIP SKILLS; SAFE FOOD HANDLING PROCEDURES INCLUDING SAFE TEMPERATURES AND CROSS CONTAMINATION; MUST BE AVAILABLE TO WORK ALL SHIFTS, HOLIDAYS AND WEEKENDS.
DUTIES:
- ASSIST IN OVERSEEING ALL KITCHEN PRODUCTION AND ALL KITCHEN STAFF.
- ASSUME RESPONSIBILITY FOR PROBLEM RESOLUTION IN THE ABSENCE OF MANAGEMENT.
- ASSIST WITH ISSUING DISCIPLINARY PAPERWORK FOR POLICY AND PROCEDURE VIOLATIONS AS NEEDED UP TO & INCLUDING TERMINATION.
- ASSIST WITH TRAINING OF ALL FOOD PRODUCTION AND SANITATION.
- COMPLETE REPORTS REQUIRED SUCH AS WASTE LISTS AND FOOD USAGE. PLACE FOOD ORDERS AND KEEP INVENTORY. MAINTAIN COOLERS AND FREEZERS TO MEET SANITATION REQUIREMENTS.
- ALL OTHER DUTIES AS ASSIGNED BY MANAGEMENT.
EMPLOYMENT SELECTION WILL BE MADE IN ACCORDANCE WITH THE HANNAHVILLE INDIAN COMMUNITY’S TRIBAL EMPLOYMENT RIGHTS ORDINANCE (TERO) TITLE IV CHAPTER 3.
