MINIMUM REQUIRED QUALIFICATIONS:
High School Diploma or GED Certificate.
2 years of experience in working in a cafeteria and/or restaurant.
1 year in a lead or supervisory capacity.
Valid Navajo Nation Food Handler's Permit preferred.
Valid Driver's License (subject to motor vehicle review).
JOB RESPONSIBILITIES AND PERFORMANCE OBJECTIVES:
Improves staff effectiveness by counseling, training and recommending corrective action for employees; planning, delegating, monitoring, and appraising job tasks and results in a timely manner.
Oversees the supervision of personnel, which includes work allocation, time approval, hiring, training, orientation, and problem resolution; evaluates performance and makes recommendations for personnel actions; motivates employees to achieve peak productivity and performance.
Develop measurable performance expectations for assigned staff according to department goals and objectives.
Understands and complies completely with all policies, procedures, standards, specifications, guidelines, directives, assignments, and training programs.
Reviews production records to determine food requirements including variety and quantity of food for preparation and to assemble supplies and equipment needed for daily cooking activities.
Controls food cost and usage by following production records, product storage procedures, standard recipes and waste control procedures.
Controls cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with NTUA policies and procedures.
Monitors the work safety program to minimize work-related accidents.
Maintains and oversees daily menu.
Fills in where needed to ensure customer service standards and efficient operations.
Ensures all items on the line are stocked, filled and at the right temperature.
Maintains an accurate and accountable inventory of all food and beverage supplies to included forms, order guides, transfer and purchase logs, manuals, etc; performs weekly inventory of supplies.
Receives deliveries, checks order against receipt and stores appropriately.
Checks and maintains proper food holding and refrigeration temperature control points, ensuring temperature logs are completed daily.
Attends to day-to-day problems and needs concerning equipment and food supplies; detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions.
Follows training provided in cleanliness and sanitation practices.
Follows cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
Exercises sound judgment and discretion with respect to any matter not specifically addressed by the Company's policies.
Performs other duties as assigned.
Navajo Veteran Preference
This institution is an equal opportunity provider and employer.
Navajo Tribal Utility Authority