Places and trains program site cooks and other related personnel.

Trains personnel to be involved as cooks and servers.

Develops menus and recipes utilizing funding agency’s nutritional/program guidelines.

Supervises staff, kitchens and program sites

Procures and distributes food, supplies and equipment.

Maintains sanitary and healthy conditions at all sights

Accompanies site monitors during their visits and inspections.

Maintains a regular oversight presence at all sites.

Coordinates with other summer youth programs and activities to meet their schedule and food needs.

Responsible for all reports, turning in records and receipts in a timely manner and coordinating with other programs on timely reporting.

Responsible for the assessment of all sites to determine cleanliness, needs for supplies and equipment.

Responsible for final closeout of the program and program records.

Works closely with other tribal youth summer programs to focus services toward identified customer needs and activities.

Performs other duties as required.

Knowledge of traditional form of government and tribal customs and traditions. Knowledge of applicable federal, state, county, and local laws, regulations, and requirements.

Knowledge of how to prepare well-balanced and nutritious meals.

Knowledge of proper and safe food handling, storage, and disposal requirements.

Knowledge of business English, proper spelling, grammar, punctuation, and basic arithmetic.

Ability to interpret food service requirements of the federal funding agencies. Ability to communicate effectively in the English language both verbally and in writing.

Ability to establish and maintain professional relationships with individuals of varying social and cultural backgrounds and with co-workers at all levels.

Ability to safely operate various pieces of cooking equipment and kitchen appliances.

Ability to work extended hours and various work schedules. Ability to work independently and meet strict time lines.

Ability to make solid decisions and exercise independent judgment. Ability to prepare accurate, complete, and legible reports.

Skill in preparing food for groups of people. Skill in handling sharp knives, and other cutting utensils.

Skill in supervising, training, and evaluating assigned staff.

Certified Food Handler within two weeks of date of hire.

Certified in CPR and First Aid within two weeks of date of hire.

While performing the duties of this job, the employee regularly is required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee frequently is required to walk; and sit. The employee occasionally is required to climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 50 pounds.

Work is generally performed in a kitchen environment with a moderate noise level. Evening, weekend, and/or holiday work may be required.