Kitchen Supervisor

Summary

Responsible for ensuring each resident's nutritional needs, providing a sanitary environment, and establishing good eating habits that promote healthy development and lifelong well-being.

Education Requirements and Experience

• High School Diploma or General Education Diploma (G.E.D.).
• Minimum one (1) year work experience in a kitchen supervisory position is required.
• Work experience cooking in a large setting is preferred.

Additional Qualifications and Skills

• Punctuality and good attendance is a must.
• Ability to be flexible/adaptable regarding staff changes.
• Adaptable to various environments.
• Ability to perform all functions of supervised positions.
• Able to work all work stations.
• Work cooperatively as a team.
• Good oral and written communication skills and customer service skills.
• Ability to interface effectively with others.
• High degree of professional ethics.
• Native American Preference.
• If chemically dependent, must provide one (1) year of documented sobriety.
• Pre-employment drug testing is mandatory for all Leech Lake Band of Ojibwe A&D positions.

Supervisory Duties

• Supervise, train, evaluate, and provide general guidance to ARC cooks.
• Train kitchen employees in all aspects of food preparation and presentation according to food and beverage department specifications.
• Evaluate and provide general guidance to kitchen staff.
• Ensure assigned staff utilize the electronic timekeeping system, including self.
• Approve work hours, make necessary adjustments, and document reasons for adjustments in the electronic timekeeping system for all assigned staff.

Duties/Responsibilities

• Maintain the highest possible sanitation standards to prevent foodborne illness to residents, guests, and employees.
• Maintain safe and sanitary kitchen equipment.
• Use safety practices including proper personal appearance (hair nets, gloves, aprons, and masks).
• Keep work area neat and orderly.
• Assist the Leech Lake Environmental Specialist in the annual health and safety survey and comply with State and Tribal recommendations.
• Maintain schedules and work organization of all employees in the kitchen area.
• Maintain proper documentation of all incidents, injuries, attendance, shortages, service issues, menu changes, and communicate to other supervisors and management staff.
• Participate in planning, problem solving, and implementation of program services while working closely with management to ensure effective delivery of services.
• Follow management recommendations for program improvements as needed.
• Operate within the Leech Lake Band of Ojibwe GAPP Policies and ARC Policies and Procedures.
• Maintain and track all vendor invoices and submit them for payment.
• Keep proper and accurate records of purchases, inventory, and meal counts.
• Maintain an accurate and up-to-date filing system for all contract information received.
• Maintain monthly records and submit reports the following month as required.
• Plan, purchase, and maintain proper receiving of food to ensure variety, quality, and cost control.
• Prepare dishes from recipes and adjust recipe quantities as needed.
• Post inspection checklists and refer to them periodically.
• Maintain confidentiality and professional ethics at all times.
• Attend required meetings, committee meetings, and in-service training.
• Demonstrate understanding of and sensitivity to Native American culture.
• Adhere to policies governing staff conduct.
• Perform all other related duties as assigned.

Physical Requirements

• Ability to lift 50 pounds or more using proper body mechanics.
• Ability to stand or sit for extended periods of time.
• Ability to kneel, bend, and stand for extended periods of time.
• Comply with the Code of Ethics of the Leech Lake Band of Ojibwe.