POSITION: EXECUTIVE SOUS CHEF
WAGE: BASED ON EXPERIENCE.
HOURS: FULL TIME POSITION; MUST BE AVAILABLE FOR ALL SHIFTS, WEEKENDS
HOLIDAYS
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
