JOB PURPOSE:

The position is responsible for the efficient, clean, and effective preparation of food items in accordance with menu and standardized recipes. Ensures that preparation areas are kept in a safe and sanitary condition and uses safe and sanitary food-handling practices while cooking food. The Lead is also responsible for assisting with the effective and efficient operations of assigned shifts.

This position description indicates in general the nature and levels of work, knowledge, skills, and abilities. It is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities required or assigned to this position.

JOB DUTIES & RESPONSIBILITIES:

• Responsible for leading the preparation of food items on assigned shifts.
• Sets up, stocks, cleans, maintains, and breaks down work areas.
• Cooks a variety of foods in quantities according to the menu and number of customers to be served.
• Cleans vegetables and protein foods, dicing, chopping, slicing, sautéing, grilling, deep fat frying, or otherwise preparing food to customer specifications.
• Follows standardized recipes when preparing dressings, sauces, or other "sub-recipes."
• Ensures "sub recipes" are done in a timely manner so that cafeteria does not run out of this item.
• Directs activities to one or more workers assisting with preparing and serving meals.
• Responsible to provide all condiments, sauces, or garnishments as required by the menu.
• Assist in preparing weekly menus.
• Complete routine maintenance and cleaning of kitchen and equipment, including weekly deep cleaning.
• Prepare and sort food for sack lunches for outlying sites or class outings.
• Track and assist in ordering food and non-food items and receipts of food service vendors.
• Deliver meals from the central kitchen to the site kitchen on an as-needed basis.
• Distributes food and supplies as needed to ensure an efficient kitchen operation according to established production schedules.
• Ensures product rotation using first-in-first-out (FIFO) methodology; checks walk-in refrigeration units, shelves new product, and makes sure old product is utilized first.
• Operates food preparation machinery including slicers, mincers, mixers, can openers, fryers, ovens, etc. in a safe manner.
• Ensures proper storage of frozen and fresh food items and thawing of frozen food; ensures items are labeled properly.
• Maintains a clean and safe working environment; complies with all safety regulations regarding the use of equipment, guards, and other devices.
• Performs other duties as assigned.

SUPERVISION RESPONSIBILITIES:

• Provides guidance and training to kitchen staff.

MINIMUM QUALIFICATIONS/REQUIREMENTS:

• High School Diploma or GED
• Three years of culinary cook experience.
• Food Handlers Certification.
• Valid state driver's license.
• Must be able to pass the background check, with NO prior convictions of any felonies.

The Navajo Nation Preference in Employment Act applies to all hiring, promotions or transfers of individuals into this position.

KNOWLEDGE, SKILL, AND ABILITY REQUIREMENTS:

• Knowledge of food preparation methods and techniques.
• Knowledge of kitchen equipment and utensils maintenance operations.
• Knowledge of safe practices in a kitchen working environment.
• Knowledge of the operation of food preparation equipment and machinery.
• Knowledge of the operation of holding ovens.
• Knowledge of Native American dishes.
• Skill in cooking and preparing a variety of foods.
• Skill in safely using kitchen equipment.
• Ability to interact, and maintain good working relationships with individuals of varying social and cultural backgrounds.
• Ability to work independently and meet strict timelines.
• Ability to communicate effectively in the Navajo and English language.

PHYSICAL DEMANDS:

• While performing the duties of this job, the employee may be required to stand for prolonged periods, walk and sit.
• Use hands for the dexterity of motion.
• Stoop, bend, kneel or crouch.
• Have normal auditory, and visual acuity, and verbal communication skills.
• The employee must occasionally lift and/or move up to 50 pounds.

WORK ENVIRONMENT

• Work is typically performed within an office and kitchen environment with loud noises.
• Exposure to heat, cold, fumes, and steam.
• Tight time constraints and multiple demands are common.
• Evening and/or weekend work may be required. Extended hours and irregular shifts may be required.