Assistant Cook

Assistant Cook Department: Education Program: Education Reports To: Food Service Coordinator Employment Status: Full-Time FLSA Status: Non-Exempt Schedule: 40 Hours/52 Weeks Preference: TERO Ordinance 2017-01, P.L. 93-638 Job Summary The Assistant Cook is responsible for assisting the Cook by performing basic tasks including but not limited to everyday meal preparation, cleaning and sanitizing the kitchen storage areas, inventory control, and meeting DEC and USDA guidelines. Essential Functions Responsible for general meal preparation and cleanliness to include salad bars, deserts, and main courses. Performs as a team member within the kitchen, and when sharing workspace with the other staff. Supports in the preparation and the cooking of a variety of food following USDA-CACFP guidelines. Participates in kitchen cleaning work, such as washing and sanitizing equipment. May fill in in the absence of the cook. Assists in preparing and serving cycle menus and special diet requirements. Respect Tribal equipment to include vehicles. Un'ina with respect and courtesy. Adheres to the Kenaitze Indian Tribes Policies, Procedures, and Tribal Court Codes to include but not limited to reporting in cases of suspected vulnerable adult, elder or child abuse or neglect and confidentiality. Ensures compliance with Tribal, federal, state, and local employment laws and regulations, Tribal policies and TERO ordinance. Working Conditions Lifting Requirements Medium work - Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. Physical Requirements Stand or Sit (Stationary position) Walk (Move, Traverse) Use hands/fingers to handle or feel (Operate, Activate, Use, Prepare, Inspect, Place, Detect, Position) Climb (stairs/ladders) or balance (Ascend/Descend, Work atop, Traverse) Stoop, kneel, crouch or crawl (Position self (to), Move) Talk/hear (Communicate, Detect, Converse with, Discern, Convey, Express oneself, Exchange information) See (Detect, Determine, Perceive, Identify, Recognize, Judge, Observe, Inspect, Estimate, Assess) Taste/Smell (Detect, Distinguish, Determine) Pushing or Pulling Repetitive Motion Hazards and Atmospheric Conditions Exposure to Fumes Exposure to Dust Exposure Extreme Temperatures Wet Noise Vibration Mists or Gases Chemical Hazards Electrical Hazards Burn Hazards OSHA Categories Category II - Normal routine involves no exposure to blood, body fluid or tissue, but exposure or potential for exposure may occur Equipment and Tools List Equipment used for job: Kitchen equipment and appliances. Drives KIT or Personal Vehicle: Yes Travel Local Qualifications Education High School Diploma or General Education Degree (GED) or a combination of education and experience in a related field may be substituted for a degree Experience One year (1) of experience in culinary field or food service industry. Experience working with USDA-Child and Adult Food Program or National School Lunch Program. License/Certification Food Worker Card required within 30 days. Current Infant, Child, Adult First Aid & CPR Certification, or within 90 days of hire. Must have a valid Alaska State driver's license and must remain insurable under the Tribe's policy Preferred Food Protection Manager Certification Knowledge and experience working with cultural diversities Special Skills Ability to multi-task, work independently, and meet deadlines Conducts business in a service-oriented manner that is attentive, pleasant, respectful and kind when dealing with un'ina, visitors, co-workers and others This position is a Covered Position subject to all requirements of the Alaska Barrier Crimes Act (ABCA) and to the Indian Child Protection and Family Violence Prevention Act, (ICPA). ABCA and ICPA requirements apply and must be complied with at all times in order to remain in the position. #J-18808-Ljbffr