POSITION: LEAD COOK
WAGE BASED ON EXPERIENCE
HOURS: 1 FULL TIME POSITION; MUST BE AVAILABLE FOR ALL SHIFTS, WEEKENDS AND HOLIDAYS.
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.
