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 is coordinated with other workers. Ensure that all require Tribal, State and Federal reporting is complete, compliant and meets all established deadlines.

1. Food Production:
   1. Plan, supervise and participate in the preparation and serving of school breakfast, snacks, lunches and school events.
   2. Implement approved menus that are well balanced, culturally appropriate, healthy and nutritious for students, staff and guests.
   3. Plan and implement menus and service plans for special events that occur at the School such as Potlach, Culture Nights, Dedications, and any events planned by the School and Tribe.
   4. Ensure that all kitchen areas, work spaces, hot/cold food storage areas are clean and sanitized according to WA State Health Regulations so that Muckleshoot Tribal School 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.
   5. Ensure that all Health and Safety rules and regulations are established and maintained by all kitchen personnel.
   6. Create and maintain a safe and hazardous free work environment
   7. Maintain clean and organized workspace, storage areas, and walk-in refrigerators/freezers.
   8. Ensure that all menu items, snacks, etc. are prepared according to set standards and expectations and nutritional guidelines.

1. Budget:
   1. Responsible for all ordering of food items, supplies and equipment and maintaining par levels for staple items.
   2. Maintain functionality of all kitchen equipment and request repairs as needed.
   3. Establish and maintain cost control standards and procedures by setting par levels, minimizing waste, food rotation standards, and dating/labeling food products.
   4. Submit budget requests to replace or upgrade equipment to better serve the students and school community.
   5. Provide detailed reports and maintain documents for reimbursements programs or to fulfill other State, Federal or grant requirements as appropriate.

1. 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.
   5. Provide daily/weekly task lists for daily preparation of menu items, cleaning tasks, and other duties for staff, as needed.
   6. Creates, maintains, updates, and trains all staff on all standard operating procedures.
   7. Work with Director of Tribal School Business and Operations and Human Resources on staff related issues when necessary

 

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.

Required: High School diploma or GED equivalent, Valid WA State health Card/Food Handlers permit, two (2) year certificate from an accredited culinary program, six (6) years of experience working in a school or commercial kitchen and four (4) years experience supervising a school or commercial kitchen.

Preferred:  Certification as Food Service Associate or supervisor and/or experience working with a USDA Food Reimbursement Program

• 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 and preparation of menu items.
• Skills in strong written and verbal communication and interpersonal skills
• Skilled in managing and dealing with conflict resolution and problem solving.
• 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.