Kitchen Utility Lead

Job Summary

The Kitchen Utility (KU) Lead will be responsible for assisting the Executive Steward and Supervisors with coordinating work assignments, coaching and training of team members on work duties and departmental policies and procedures. The Lead will perform the duties of Kitchen Utilities and be responsible for cleaning dishes and kitchens, and providing support for the chefs and cooks in maintaining a clean and orderly kitchen. The lead will ensure that equipment and facilities conform to proper sanitation standards. In addition, the KU Lead will occasionally lead shift teams and may assist in the basic supervision of shifts in the kitchens.

Job Description

• Assists the Executive Steward with providing training to team members on departmental policies and procedures, completes and submits all training paperwork as required. • Assist in the responsibility for ensuring that kitchens in assigned areas are maintained and properly stocked at the beginning and end of each shift. • Assists with ensuring that departmental policies and procedures are followed. • Assists in ensuring that rubber mats are washed and floors are swept, mopped, and free of debris. • Assists in ensuring that refrigerators and freezers are kept clean and organized. • Assists in ensuring that trash cans, deep fryers, shelves, prep tables, ovens, warmers, stainless steel hoods, back walls, and filters are kept clean. • Assists in ensuring that food items, pots, pans, dishes and utensils are kept organized and at least 6 inches off the floor at all times. • Assists in ensuring that boxes are broken down and disposed. • Assists in ensuring that linen bags are changed and hot grease from the deep fryers is emptied at time of changing. • Assists in ensuring that all health regulations are maintained to prevent food borne illnesses. • Assists in ensuring that Department is in compliance with and enforces HACCP (Hazard Analysis Critical Control Points) and hygiene standards, including cleanliness and sanitation of work area; food areas clean and presentable; and temperature tracking. • Complies with applicable governmental laws and regulations. • Follows Enterprise and departmental policies and standard operating procedures. • Practices Viejas guest service standards while performing job duties and responsibilities. • Performs other duties as assigned. • Provides occasional direct supervision to others but works with Managers and Supervisors to administer disciplinary actions. • Requires high school diploma, vocational training or the equivalent preferred. • Must be 21 years of age or older. • Food Handler's Certificate required. • 2 to 5 year of experience and/or training. • Bilingual in Spanish or Tagalog preferred but not required. • Good written, verbal and interpersonal communication skills. • Ability to multitask, self-starter, punctual and able to adjust to change. • Must be flexible to work different shifts, evenings, weekends, and holidays. • Ability to work in a fast paced, high stress work environment. • Must be dependable, timely and have high attention to detail.

Hiring Preference

The Viejas Band of Kumeyaay Indians is an equal opportunity employer. Consistent with tribal and federal law, the Viejas Band of Kumeyaay Indians applies Native American preference in hiring.