B72 CULINARY SUPERVISOR bei Grand Traverse Resort & Casinos

JOIN A WINNING TEAM!

Are you looking for an exciting and fulfilling career opportunity? Join us at Grand Traverse Resort & Casinos and start a career that will provide you with rewarding opportunities and unforgettable experiences.  Our mission is to provide economic stability for the Grand Traverse Band of Ottawa & Chippewa Indians, by emphasizing on our core values of Fun, Integrity, Communication, and Teamwork.

As part of our team, full and part time employees will enjoy the following benefits and perks: 

• One FREE meal per shift
• 401K with match (after 1 year) plus weekly contributions
• Weekly Pay Days and Daily Pay Available
• Paid Time Off (PTO), Paid Holidays & Jury Pay
• Voluntary Vision
• Voluntary AFLAC Plans Available
• Employee Referral Program
• Gas Discounts at our Markets
• Cannabis Store Discounts
• Giftshop and Food Discounts
• Employee appreciation events and prizes

In addition, full time employees are eligible for the following: 

• Competitive Medical, Dental, Prescription Plans
• Paid Bereavement 
• Life Insurance Coverage
• Voluntary Short and Long Term Disability Coverage
• Voluntary AFLAC Plans Available

Seasonal employees contact the Benefits Department for eligible benefits and perks!!

We look forward to having you join our team and being a part of our mission.

SUMMARY

It is the responsibility of the supervisor during the shift to plan, prep, set up and provide quality service in all areas of food production while maintaining organization, cleanliness and sanitation of work areas and equipment. The supervisor is to oversee and assist the team members in accomplishing the goals set and duties required to succeed.
 

ESSENTIAL JOB FUNCTIONS

• Be humble and respectful with your fellow team members, praise, coach, mentor and teach by example.
• Assign tasks to kitchen staff and assist with the prep, set-up and production of quality service in all areas of food preparation for breakfast, lunch and dinner menu items and specials in the designated outlets. 
• Assign tasks to staff and assist in maintaining organization, cleanliness and sanitation of work areas and equipment.
• Follow recipes and understand preparation levels.
• Assist in ordering and rotation of food and other food service products.
• Assist in maintaining and keeping records of food and food service products monthly inventories.
• Assign tasks to staff to maintain presentation to exceed industry standards.
• Communicate with guests, co-workers and management in a positive and professional manner.
• Arrive at work in uniform and ready to work for scheduled shift in designated work area.
• Willingness to cross-train and provide support in related areas of operations.
• Other duties as assigned by management.
    

OTHER NECESSARY SKILLS AND ABILITIES

• Must have excellent customer service and communication skills both verbal and written.  
• Must be a team player with a positive attitude capable of promoting the same.
• Must be highly organized and able to handle multiple tasks. 
• Must be able to complete tasks and projects in a timely manner by prioritizing obligations and time.
• Must possess the ability to work with various personalities while maintaining impartiality.
• Must respond to supervisory guidance and assignments and accept constructive criticisms in order to learn new, updated information.  
• Requires quickness and ease of adjustment to the work environment and flexibility to change. 

EDUCATION / EXPERIENCE

Must be at least 18 years old with a High School Diploma or a GED. Must possess at least 5 years kitchen culinary experience with some culinary art courses preferred, with at least 4 years supervisory experience, OR in lieu of the culinary or supervisor experience, must be willing to participate and pass an F&B on-the-job training program within the parameters and duration of the program. ServSafe certified or become certified within 6 months of hire required.

SUPERVISORY RESPONSIBILITIES

Oversee Back of House shift operations when sous chef(s) is not present; ensuring kitchen staff are performing duties as necessary.  

Make recommendations to management and/or serve as witness for subordinate frontline employee recognition or disciplinary actions.

EQUIPMENT TO BE USED

Items include, but are not limited to: dishwasher, fryer, broiler, steam kettles, Alto Sham, mixer, slicer, steamer, char grill, flat top grill, freezer, cooler, hot box, knives, juicer, sauté station, etc.

TYPICAL PHYSICAL DEMANDS

May be required to lift up to 75 lbs. and must be able to stand and/or walk for entire shift.   

May also be required to reach, bend, stretch, kneel, crawl, lift and carry.     

TYPICAL MENTAL DEMANDS

Must be able to effectively handle stressful and compromising situations while remaining focused and professional. 

Must be able to deal with difficult people without losing perspective.

Must be able to work productively under strict time restraints with variable deadlines.

WORKING CONDITIONS

Must be willing and able to work in a crowded, loud, warm, humid and smoky environment.    

Must be able to work under constant surveillance.

May be required to work in a confined space.

Must practice all safety policies, procedures and standards as set by OSHA and Health Dept.

Must be able to work flexible hours including days, evenings, weekends and holidays.  

COMMENTS

Native American and Tribal Preference will apply. Must be able to pass a background investigation and a drug and alcohol urinalysis as a condition of employment. Must be able to take on additional responsibilities when needed. Must adhere to company policies regarding strict confidentiality

The above statements are intended to describe the general nature and level of work performed by people assigned to this classification.  They are not intended to be construed, as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.  Management retains the right to add or to change the duties of the position at any time.  Any qualifications to be considered as equivalents in lieu of stated minimums require prior approval of the Director of Human Resources.