Estimate food consumption and requisition or purchase food.
Select and develop recipes.
Standardize production recipes to ensure consistent quality.
Direct presentation technique and quality standards.
Plan and price menus.
Ensure proper equipment operation/maintenance.
Ensure proper safety and sanitation in kitchen.
Provides leadership support to team members, to include but not limited to, directing, hiring, coaching, evaluating, coordinating, scheduling, organizing and
Training staff associated with kitchen outlets.
Control and manage food and labor cost and manage financial budgets.
Prepare accurate and informative reports containing conclusions and recommendations.
Displays a responsive and professional manner in promptly responding to all requests, complaints, and problems.
Recognizes that each employee is a representative of the Fond du Lac Band of Lake Superior Chippewa and is responsible for demonstrating courtesy, respect, and sensitivity to the needs of all others, including visitors and co-workers.
Represents the Fond du Lac Band of Lake Superior Chippewa and the department in a positive and professional manner in the community.
Required to maintain proper attendance including reporting to work on time in accordance with applicable policies.
Maintains a clean and organized work area.
Due to changes and modifications in the job from time to time, employees are required to be flexible and assume other responsibilities assigned by management as deemed necessary.

Level 0- No Driver’s License Required.
A minimum of five years’ cooking experience is required.
A minimum of five years’ supervisory experience and training kitchen staff, providing mentorship and skill development is required.
Experience in a high-volume, fine dining, or upscale restaurant environment is required.
Culinary Arts Degree preferred.
A working knowledge of applicable safety, sanitation, food handling, and health laws, rules, regulations, standards, and procedures are essential.
Perform assigned duties under frequent time pressures and in an interruptive environment.
Must be able to work flexible hours including weekends and holidays, daylight and evening shifts and maintain a positive attitude with guests and team members.
Computer literacy is required.
Ability to communicate effectively orally and in writing is required.
Ability to work independently and establish priorities is required.
Attention to detail and accuracy is required.
Ability to establish professional and harmonious working relationships on all projects and with all parties involved.
Subject to drug and alcohol testing in accordance with the Fond du Lac Reservation’s Personnel Policies.
Subject to pre-employment and annual background checks.

PHYSICAL REQUIREMENT:

Executive Sous Chef

See also