Responsibilities Estimate food consumption and requisition or purchase food. Select and develop recipes. Standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards. Plan and price menus. Ensure proper equipment operation/maintenance. Ensure proper safety and sanitation in the 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. Prepare detailed financial reports and ensure compliance with established budgets. 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.