Under general supervision plans, prepares and cooks meals and oversees serving and clean up at the Muckleshoot Youth Development Program facilities. This position also plans, orders and prepares menus for two facilities, and delivers all cooked meals to the designated YDP facility, as well as supports any community ‘to go’ meal programs to support the youth.

1. Estimate meal orders, plan meals, assemble ingredients and supplies and cook and bake meals for a high volume of people.
2. Identify the amount of food necessary for meals, order food and supplies to meet needs of two kitchen facilities.
3. Supervise activities related to the serving of food.
4. Maintain inventory of food, supplies and equipment; store and utilize food and supplies effectively for two kitchen facilities.
5. Clean worksite; maintain good housekeeping and sanitary conditions for two kitchen facilities.
6. Maintain a file of standardized recipes and instruct staff in the use and extension of these recipes.
7. Maintain equipment in good working condition and supervise its use.
8. Maintain accurate records; prepare necessary reports.
9. Data entry of meal distribution and services rendered using the designated program software and/or kitchen facilities tracking database.
10. May be required to transport hot meals between two YDP facilities.
11. 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.

Equivalent to graduation from high school; Washington State Food Handler’s Permit and one (1) year of commercial cooking experience or experience preparing a variety of food in large quantities is required.  CPR/first aid.

Ability to plan menu, order large quantities of food and supplies for large community events.

Menu planning ~ Culturally appropriate

Nutrition requirements

Food service equipment.

Basic nutritional guidelines.

Washington State Health and Fire codes.

Food service, including menu preparation, ordering, taking inventory, quality control and preservation.

Safety and sanitation procedures.

Cooking, baking and serving high-quality, nutritious meals.

Written communications.

Communication skills with peers and Elders

Mathematics

Record keeping.

Working as a team member (Ability to supervise and maintain working relationship with assistant cook)

Knowledge of reservation boundaries.

The working conditions described here are representative of those that must be met by an employee to successfully perform the essential duties of this class. While performing the duties of this job, the employee is frequently required to stand, bend, reach, and lift, push or pull objects weighing up to 50 lbs. The employee is frequently exposed to high temperatures and liquids while cooking. The employee is occasionally exposed to freezing temperatures while storing and retrieving food from cold storage. 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.   The noise level in the work environment is usually moderately quiet.