Job Listing
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| Job ID: 14514199 |
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| Job Location: |
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| How to Apply: | To see employer contact information, log in or register. |
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| Job Title: | Executive Sous Chef |
| Work Type: | Work Days: Work Vary: Yes , Shift: Rotating, Hours Per Week: 40, Work Type: Regular |
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| Salary Offered: | $65,946.16 - $74,189.43 Yearly |
| Benefits: | 401(k) or other retirement, Clothing/uniform allowance, Dental Insurance, Health Insurance, Holidays, Sick Leave or PTO, Vision Plan |
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| Physical Required: | No |
| Drug Testing Required: | Yes |
| Education Required: | Vocational School Diploma/Certificate |
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| Experience Required: | 60 Months |
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| Required Skills: | Qualifications
Level 0- No Drivers License Required
Culinary Arts Degree preferred or equivalent experience.
A minimum of five years cooking experience with management/supervisory leadership is preferred.
Experience in a high-volume, fine dining or upscale restaurant operation in a casino environment is 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 guest 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 including work in a smoking environment. |
| Preferred Skills: |
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| Driver's License: | None Required |
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| Job Description: |
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.
Refer to ID when applying |
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