Cook I Sous Chef/Supervisor (Contingent upon Contract Award)

All Native Group is seeking to fill the role of Cook I Sous Chef/Supervisor. The Cook I Sous Chef/Supervisor shall ensure daily meal preparation and sanitation according to Food Sanitation and Safety Training IAW Tri Service Food Code (TB MED 530) and ample food is prepared to meet the meal throughout to support the various meal bands as operational training changes.

Essential Functions

• Guides and directs the Cook IIs to ensure timely readiness of the meals being prepared.
• Ensures the meal preparation areas (backside of the house) operational requirements for sanitation operations sus as periodic in-depth cleaning and DFAC openings and closures follow TB MED 530, and all other safety SOP’s and regulations are observed.
• Supports the performance requirements for food preparation operations are maintained and within allotted serving standards.

Supervisory Responsibility

This position requires the ability to supervise contract professional and administrative staff.

Work Environment

This job operates in a professional office environment. This role routinely uses standard office equipment such as computers, phones, photocopiers, filing cabinets and fax machines.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• Must be able to remain in a stationary position 75% of the time.
• Occasionally moves about inside the office to access file cabinets, office machinery, etc.
• Constantly operates a computer and other office productivity machinery, such as a calculator, copy machine, and computer printer.
• Expresses or exchanges ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly.
• Frequently moves standard office equipment up to 25 pounds.
• Must be able to work indoor conditions 90% of the time.

While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand; walk; use hands to finger, handle or feel; and reach with hands and arms.

Position Type/Expected Hours of Work

This is a full-time position. Typical days and hours of work are Monday through Friday, 8:00 a.m. to 5:00 p.m.  Evening and weekend hours required, as required by business need.

Travel

 Travel is primarily local during the business day, although some out of the area travel and overnight may be expected.

Experience

• Minimum of three (3) years’ formal culinary experience or food service management experience.
• Experience in managing cafeteria style or multi-entree operations providing complete meal service (breakfast, lunch, and dinner).
• Shall have and maintain a current (within the last five years) Food Protection Manager Certificate (i.e Serv Safe), as defined in Tri Service Food Code (TB MED 530)

• Exceptional Organizational skills, time management
• Exceptional Oral and written communication skills

Education

• Bachelor’s degree desired

Additional Eligibility Qualifications

• Military background, preferably in training, logistics, project management

Security Clearance

Clearance is not required for this position.

AAP/EEO Statement

All Native Group is an equal opportunity employer. All applicants are considered without regard to age, sex, race, national origin, religion, marital status, or physical disability. However, preference may be extended to persons of Indian descent in accordance with applicable laws.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.