Under direct supervision of Principal, accomplishes OOCS Program’s strategic objectives by supervising the kitchen staff, managing kitchen equipment, and planning and overseeing preparation of healthy meals. Maintains confidentiality of all privileged information.
This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.
Works under the direct supervision of the Principal.
NATURE OF WORK
• Prioritizes, assigns, and schedules work activities and projects, monitors workflow, implements policies and procedures, reviews and evaluates work products, methods and procedures.
• Oversees preparation of meals for the program participants.
• Manages food, non-food products, and kitchen equipment to meet program objectives.
• Prepares all monthly menus, completes meal counts, and prepares applicable reports for submittal to the Principal.
• Ensures prepared hot food meets temperature standards, that the temperature is maintained by a controlled steam table, and that hot foods are served timely.
• Ensures catered meals are packaged in accordance with state recommended procedures.
• Enforces proper food handling procedures, including wearing required hair netting, wearing of serving gloves, and maintaining clean hands.
• Monitors good hygiene practices, including prohibiting painted or ornamented finger nails, that sick employees are not allowed around food, and that employees wash hands after personal breaks or handling meats, etc.
• Posts monthly menus for review by all kitchen employees.
• Ensures each meal meets one-third of the recommended daily allowance of vitamins, minerals, and food groups, and that each meal allows for substitution of scheduled entrée.
• Ensures that meat is not served in the same form two days in a row.
• Ensures planned menu includes vegetables and fruit for vitamin C and a high vitamin a/beta-carotene fruit or vegetable every other day.
• Ensures menu includes grain products, low fat milk or dairy products, and other foods to contribute to the calories and nutrients required by children.
• Ensures planned meals are prepared appropriately to keep food waste to a minimum.
• Manages storage of food and non-food products in order to meet daily menu requirements.
• Ensures frozen products required for the next daily meal are thawed properly.
• Reviews subsequent daily menu for advance preparations for the next day’s planned kitchen workload.
• Manages products including ordering supplies in accordance with planned menus for the month.
• Purchases all supplies from established sources in accordance with tribal procurement regulatory requirements and program directives.
• Manages each refrigerator, freezer, and pantry for meat, poultry fresh fruit, fresh vegetables, and dairy product storage.
• Incorporates the use of “first products in are used first”.
• Maintains temperature controls for stored food in accordance with state recommended procedures.
• Ensures storage equipment and kitchen areas are cleaned and sanitized at scheduled frequencies; includes daily cleaning of kitchen equipment used and proper storage.
• Maintains appropriate inventory of nutrition program reporting forms to meet reporting requirements; submits reports to state agencies as required.
• Attends staff meetings to be cognizant of program plans for any needed menu changes.
• Provides direction and supervision to kitchen staff, including volunteer workers, during their assigned working hours.
• Improves staff effectiveness by coaching, counseling, training and recommending disciplinary action for employees; and planning, delegating, monitoring, and appraising job tasks and results in a timely manner.
• Hosts regular staff meetings to ensure communication among personnel regarding program-related activities.
• Ensures that staff is functioning in a safe manner and abiding by all federal, state, and tribal laws, regulations, and rules regarding safety and health.
• Maintains professional and technical knowledge by: conducting research; attending seminars, educational workshops, classes and conferences; reviewing professional publications; establishing networks; participating in professional societies; and conferring with representatives of contracting agencies and related organizations.
• Performs other duties as required.
KNOWLEDGE, ABILITIES, SKILLS AND CERTIFICATIONS
• Knowledge of traditional form of government and pueblo 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 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 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 demonstrate excellence in everything, and continually seek improvement in results.
• Ability to prepare accurate, complete, and legible reports.
• Ability to interpret applicable federal, state, county, and local laws, regulations, requirements, ordinances, and legislation.
• Skill in operating business computers and office machines, including in a Windows environment, specifically Word, Excel, Access, presentation software (such as PowerPoint), and PC-based computerized accounting software.
• 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.
• Certified in CPR and First Aid.
MINIMUM QUALIFICATIONS, EDUCATION & EXPERIENCE
High School Diploma or GED plus three years’ experience in a kitchen environment, including two years in a lead or supervisory role; or equivalent combination of education and experience. Current valid New Mexico Driver’s License. Must be able to successfully pass a pre-employment drug/alcohol screen and background investigation.
While performing the duties of this job, the employee regularly is required to stand; sit; 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. 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.
NATIVE AMERICAN PREFERENCE
SUBMIT APPLICATION AND RESUME TO:
OHKAY OWINGEH HUMAN RESOURCES DEPARTMENT
PO BOX 1099, OHKAY OWINGEH, NEW MEXICO 87566
FAX (505) 852-0093
When required of the position, attach a copy of high school /GED, college education, certification(s) or license(s).
Incomplete applications may delay or exclude consideration of your application