WAGE: BASED ON EXPERIENCE
FULL-TIME POSITION; MUST BE AVAILABLE FOR ALL SHIFTS, WEEKENDS AND HOLIDAYS.
QUALIFICATIONS: HIGH SCHOOL DIPLOMA OR G.E.D; MINIMUM 1 YEAR FULL MENU COOKING EXPERIENCE AT A HIGH VOLUME RESTAURANT OR A CULINARY CERTIFICATE OR DEGREE.
DUTIES:
- FOCUS ON THE PREPARATION OF DAILY MENU ITEMS TO ENSURE THE QUALITY AND CONSISTENCY OF DAILY PRODUCTS WHILE CONTRIBUTING TO THE CUSTOMERS TOTAL EXPERIENCE.
- ORGANIZE AND CLEAN ALL COOLERS, FREEZERS AND DRY STORAGE
- FOLLOW ALL SANITATION AND SAFETY PROCEDURES
- CORRECTLY OPERATE AND MAINTAIN ALL GRILLS, FRYERS, BROILERS, OVENS, SHAMS AND STEAMERS
- FOLLOW AND EXECUTE ESTABLISHED RECIPES AND PROCEDURES
- ASSIST ALL OTHER FOOD SERVICE AREAS AS NEEDED OR REQUIRED
EMPLOYMENT SELECTION WILL BE MADE IN ACCORDANCE WITH THE HANNAHVILLE INDIAN COMMUNITY’S TRIBAL EMPLOYMENT RIGHTS ORDINANCE (TERO) TITLE IV CHAPTER 3.
