NASS Kitchen Supervisor
Any individual who receives an offer of employment or will receive a payroll check are required to submit to a drug and alcohol test as a condition of obtaining employment.
Mille Lacs Band Member/American Indian preference applies
The NASS Kitchen Supervisor is responsible to ensure proper planning, preparation, cooking and serving of food in a clean, orderly and sanitary manner. The Kitchen Supervisor assists in ordering of food and kitchen supplies and supervises kitchen staff and student workers at the Abinojiiyag School or in the Coordinator’s absence.
• High school diploma or GED is required.
• Two years of experience as in food preparation, dietary management, nutrition, cafeteria help or combined education and experience equivalent required.
• One year of supervisor experience in the food venue business
• Strong Organizational skills.
• Physically able to handle large quantities of food, minimum of 50 pounds.
• Knowledge of nutritional requirements and contents.
• Ability to read, decipher, and follow proper procedures and directions.
• Provide evidence of negative TB test.
• Experience in and sensitively to Native American culture.
DUTIES AND RESPONSIBILITIES:
• Prepare or oversee the preparation of all main entrée items and oversee the preparation of salads, snacks, beverages and desserts.
• Listen to program participant complaints and concerns and respond appropriately.
• Assist with inventory to include dating and rotating stock; order food, supplies, and related equipment, and maintains proper records.
• Assist with menu planning.
• Supervise kitchen staff and student workers.
• Train kitchen staff and oversee their work, including preparation of meals, cleaning of equipment and beverage dispensers, storage of food, etc.
• Monitor the temperature of cold storage devices.
• Maintain proper sanitation in the food preparation areas at all times.
• Report safety or sanitation issues to supervisor or environmental services staff.
• Keeps records as needed, including meal counts.
• Ensure that diner’s needs are being met in a safe and dignified manner.
• Ensure all food is prepared, served, and stored in accordance with standard food preparation and service guidelines to ensure prevention of food borne illnesses.
• May be required to prepare special diets according to prescribed standards.
• Ensure that each person on a special diet gets the correct meal.
• Assists students in the On-the-Job Training (OJT) program.
• Other duties as assigned
• Nature of work is such that incumbent experiences infrequent periods of modest stress levels due to workload.
• Work is almost exclusively in doors in a controlled climate area. However, kitchen temperatures can become uncomfortable at times.
• May involve exposure to heat and humidity or hazards such as cuts and burns.
• Work involves moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises.
• Hours are typically 8-5, but possibly with some extra hours. May involve some evening or weekend work.
• Travel is not required.