SAG Culinary Spr-Aerie - 2478

Posting - IN-HOUSE, ONLY MEMBERS OF THE SAGINAW CHIPPEWA INDIAN TRIBE OR CURRENT SELC/SECR EMPLOYEES MAY APPLY

Pay Rate: $18.81

 

Position Summary:

Under the supervision of the Saganing Chef, oversee all aspects of kitchen shift operations and ensure that all products are prepared consistently, in accord with established recipes and safety protocols, with uncompromising quality. Daily duties will focus on leading and supervising the shift work of the culinary team in kitchen operations, production, and execution of their duties.

Essential Duties and Responsibilities:

• Assume full responsibility for Kitchen Operations in the absence of the Saganing Chef.
• Schedule team members and authorize the ordering of product to ensure the shift has the team members and resources necessary to execute menus and operations for service.
• Assign and oversee the daily preparation and production of the menu(s) being offered to guests.
• Ensure team members are trained in the proper use of equipment and such use is consistent with proper set up and cleaning protocols to keep equipment in like new condition.
• Ensure team members are in compliance with all food production guidelines and safety policies, procedures, and laws.
• Responsible for the final evaluation of prepared products before being served to guests; must possess a critical eye for quality and consistency.
• Responsible for the firm, fair, and consistent administration of progressive discipline in the face of violations of Saganing and F&B Policies and Procedures.
• Oversee Line Cooks in the execution of all recipes, food preparation, adherence to safety protocols, and the quality of the final products being served.
• Maintain and administer associate files and records including attendance, discipline, and evaluations.
• Coach and counsel their subordinates and provide an annual evaluation of the progress of each associate.

• Maintain all sanitation rules and regulations.
• Supervise all line level employees to meet production requirements.
• Keep all equipment in “as new” state.
• Enforce the standard for the storage and handling of all food products.
• Understand and maintain knowledge of associate handbook.
• Assist Saganing Chef in all aspects of internal inventory control (counts, ordering, and proper rotation of product, cooler cleanliness and maintenance).
• Practice Saganing Hospitality Rules with every internal and external guest.
• Assist in maintaining a pleasant environment by removing and disposing of trash, cleaning up spills and clutter, and keeping work areas organized.
• Provide excellent customer service for all internal and external customers of the operations at all times. Provide solutions for customer concerns and continually focus on customer service as our top priority.
• Must maintain strict confidentiality and present a positive, professional demeanor and image at all times.
• The above duties and responsibilities are not an all-inclusive list but rather a general representation of the duties and responsibilities associated with this position. The duties and responsibilities will be subject to change based on organizational needs and/or deemed necessary by the supervisor.

Contacts/Purpose of Contacts:

• Contact with management, co-workers, and team members to ensure guest satisfaction by having open lines of communication.

Minimum Qualifications:

• High School Diploma or GED.
• Must be at least 18 years of age.
• Three years of restaurant or banquet cooking experience with increasing levels of responsibility.
• Must be able to pass background check to meet the employment eligibility requirements as they pertain to the position.
• Must be able to obtain and maintain a gaming license to meet the employment eligibility requirements as they pertain to the position.

Desired Qualifications:

• Culinary degree from an American Culinary Federation (ACF) accredited school.
• One year in a supervisory capacity.

License, Certification, or Special Requirements:

• Must be able to pass ServSafe Certification.
• Native American preference shall apply to all positions.

Knowledge, Skills, and Abilities:

• Knowledge of procedures related to cooking in large quantities.
• Knowledge of food safety and sanitation regulations and procedures.
• Knowledge and understanding of the importance of flavorings such as herbs, spices, and other low-sodium seasonings, sauces, and dressings used when modifying re