Division/Department: Black Bear Casino Resort – Food and Beverage Location: Black Bear Casino Resort - Onsite Reports To: Executive Chef Probationary Period: 6 months FLSA Status: Exempt (salaried) Classification: Class C Gaming Licensure Driver’s License: Level 0- No Driver's License Required Rate of Pay: $65,946.16 - $74,189.43 annually • 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: • 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.