TTC KITCHEN MANAGER

SIHB Core Competencies

Core Competencies are foundational commitments and skills that all SIHB staff are expected to develop. These competencies define common measures for performance that are applied to every role in the organization.

• Commitment to Indigenous and Organizational Values: Everything we do at SIHB is centered on Traditional Indian Medicine. It is our responsibility to maintain cultural integrity in all that we do.
• Accountability: All employees of SIHB effectively manage their own work and the work of their teams. We take ownership of our actions and decisions. We all strive to deliver the highest quality work and care, while respecting our teammates and relatives.
• Collaboration: SIHB is a team-oriented organization. As team members, we share the responsibility of working toward a common purpose. We collaborate with our colleagues across the organization to deliver the highest quality of care and results in alignment with our mission, vision, values and Theory of Change.
• Communication: We practice effective and clear communication with staff, relatives, teams and community. We demonstrate empathy among each other and with those we serve, and transparency in our decision making.
• Customer Service Orientation: All employees of SIHB recognize the needs of the diverse community we serve. We put the needs of our relatives first by delivering the highest quality, professional, responsive, and innovative care. Our relatives come first and deserve the best.

Position Summary: The kitchen Manager is responsible for the overall management and daily operations of the Kitchen at Thunderbird Treatment Center. This role ensures that food is safely prepared efficiently and to high-quality standards. They plan menus, supervise staff, coordinate food preparation, manage inventory, and ensure compliance with health and safety regulations. This role combines hands-on cooking with leadership, administration, and customer service responsibilities.

Organizational Structure/Reporting Relationships: This position is a member of the Kitchen department and has direct reports.

Organizational Responsibilities

• Hold Indigenous values and practices with respect and integrity
• Hold yourself accountable to the highest standard by being resourceful, innovative, creative and solutions-oriented
• Actively participate in organizational activities with the understanding that success is achieved through teamwork.
• Recognize that communication is central to the organizations success and actively champion your words and actions to maintain respect for others, encourage constructive feedback, be open to share laughter and acknowledge differences in skills and opinions, all while keeping others best intentions in mind.
• At SIHB, we refer to our customers as Relatives. Our Relatives come first and deserve the best. Serve the needs of our Relatives first by delivering the highest quality, professional, responsive and innovative care.

Job Responsibilities

• Complies with all organizational policies regarding ethical business practices.
• At all times demonstrates cooperative behavior with supervisors, subordinates, colleagues, clients, and the community.
• Works extremely well under pressure; meets multiple and often competing deadlines.
• Oversee all aspects of daily kitchen operations across all meal periods, including breakfast, lunch, dinner, and snacks for residential relatives.
• Plan, develop, and execute nutritious, balanced menus that align with dietary guidelines and accommodate any therapeutic or medical dietary restrictions.
• Ensure meals are prepared and served on schedule to maintain the structured daily routine essential to the residential treatment environment.
• Monitor food quality, portion control, temperature compliance, and presentation
• Ensure compliance with food safety regulations, ServSafe standards.
• Maintain kitchen sanitation, equipment safety, and conduct regular inspections.
• Supervise, schedule, train, and evaluate all Cooks and Kitchen Helpers across all shifts.
• Onboard new staff and ensure ongoing compliance with food safety and facility protocols.
• Foster a respectful team culture aligned with the facility's mission.
• Work with clinical and nursing staff to accommodate dietary restrictions and therapeutic meal plans.
• Report food safety concerns, equipment issues, and staffing needs to facility leadership.
• Participate in facility meetings, safety trainings, and quality improvement initiatives.
• Manage ordering, receiving, storage, and rotation of food and supplies.
• High school diploma or GED required, Associates or Bachelors degree in Culinary Arts, Food Service Management, or a related field preferred.
• Minimum of 3 years of progressive kitchen or food service experience, with at least 1 year in a supervisory role.
• Current ServSafe Food Manager certification or ability to obtain within 90-days of employment.
• Demonstrated ability to supervise kitchen staff.
• Working knowledge of food safety regulations and health department standards.
• Ability to work flexible hours, including evenings, weekends, and holidays as needed.

Preferred:

• Experience working in a residential treatment facility, behavioral health setting, or health care food service environment.

Work Environment: SIHB operates on a 4x10 (4 days per week, 10 hours per day) work schedule with occasional extra hours for events Saturday clinic and to meet deadlines. This position will be located on Vashon Island.