Provide overall leadership and supervision of the food services program and kitchen staff.  Maintain a cost effective, nutritious, and quality food service program.  Ensure that all work is done in a timely manner and that work is coordinated with other workers.

1. Food Production:
   1. Plan, supervise and participate in the preparation and serving of school breakfast, snacks, lunches and school events.
   2. Use proper safety standards in all aspects of food preparation, serving, clean-up work and provide related training for kitchen staff so that Early Childhood Education is in compliance with King County Department of Health, State of Washington, Bureau of Indian Affairs and Muckleshoot Indian Tribe codes, laws, regulations, policies and procedures.
   3. Implement approved menus that are well balanced, culturally appropriate, healthy and nutritious for students, staff and guests.
2. Budget:
   1. Order approved foods, supplies and equipment through established procedures.
   2. Maintain repair of equipment.
   3. Maintain documents for reimbursements programs as appropriate.
3. Department Management :
   1. Supervise and provide training for kitchen staff.
   2. Establish schedules for staff work routines.
   3. Organize regular kitchen staff meetings and in-service trainings.
   4. Provide timely written communication for incidental labor or casual labor workers.

 

Because of the Tribe’s commitment to community service and the well being of its members, each employee may be expected to perform a wide range of office and field duties from time to time.  Such duties may or may not be related to their regular responsibilities.

 

 

High School diploma or GED equivalent, Valid WA State health Card/Food Handlers permit, Two (2) year certificate from an accredited culinary program, four (4) years experience working in a school or commercial kitchen and two (2) years experience supervising a school or commercial kitchen.

• Knowledge of federal and state laws, rules, regulation and policies regarding school food service programs.
• Knowledge of safety and sanitation regulations
• Knowledge of school food service preparation and supervisory experience in a school or commercial kitchen.
• Skills in food production and work methods.
• Knowledge of implementing nutrition guidelines.
• Skills in strong written and verbal communication and interpersonal skills.
• Skills in use of commercial kitchen equipment.
• Knowledge in basic computer applications and ability to complete required paperwork for USDA Food Reimbursement Program.

• The employee is frequently exposed to high temperatures and liquids while cooking. The employee is also occasionally exposed to freezing temperatures while storing and retrieving food from cold storage.
• The noise level in the work environment is usually moderate
• The employee is frequently required to stand, bend, reach and life, push or pull objects up to 50 lbs with assistance.
• The employee is required to operate commercial cooking equipment on a daily basis.
• The employee is occasionally required to walk, sit and talk or hear; and use hands to operate, finger, handle, or feel objects, tools, or controls.

A valid Washington State driver’s license is required at time of appointment or at a time set by the Tribe. Valid WA State Health Card/Food Handlers permit and SERVESAFE Certificate.