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Executive Sous Chef

Fond du Lac Band of Lake Superior Chippewa
Carlton, USA
Full-time
Mid · 5+ years experience
Onsite
Discovered 2 weeks ago

Full Job Posting

Qualifications

  • 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:
  • Must be able to walk and stand for prolonged periods of time.
  • Ability to lift, carry, bend, stoop, pull and push up to 50 pounds is required.
  • Normal physical requirements include working in a smoking environment.

Responsibilities

  • 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.

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