Events and Operations Coordinator/Manager
Family Services Director, Vicky Engel
Full time (40 hours a week)
10/11 ($28.45 an hour) DOQ
October 20, 2017
November 3, 2017
Under general supervision, this position is responsible for the coordination of the on-going planning for the Community Kitchen Program. This position will work directly with Tribal Governmental staff and community members to facilitate collaborative planning and decision making to meet the community needs; provide program direction; and manage the overall operations of the Community Kitchen and collaborate with pool staff to develop community programs and coordinate scheduling. Upon the completion of the fitness center, this position will plan, develop and implement activities and oversee the operation of the fitness center.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
(Other duties may be assigned)
- Manage the overall operations of the Community Kitchen.
- Develop, implement and manage the community fitness center plan.
- Collaborate with the pool staff to develop an activities plan for the swimming pool.
- Plan and coordinate kitchen activities and opportunities for learning in the kitchen, ensuring a positive and healthy environment while balancing and collaborating with the program and community event schedule; (activities may include free, hands-on nutrition and cooking/kitchen workshops in coordination with the Squaxin Community Garden program, TANF and Education department staff, etc.).
- Collaborate with community partners, tribal departments and programs engaged in efforts to provide drug and alcohol free activities for children, youth, young adults, adults and elders to develop and facilitate drug and alcohol activities in the community kitchen, fitness center and/or pool; (activities may include such things as movie nights, ping pong tournaments, flea markets, craft bazaars, culturally relevant classes, etc.).
- Serve as technical advisor on all kitchen and fitness center equipment issues; develop and maintain a schedule for equipment repairs, building maintenance and safety checks.
- Uphold the cleanliness of the facilities in accordance with established cleaning schedules in a proactive as opposed to reactive manner and instruct employees and guests on procedures for cleaning and sanitizing food contact surfaces in the kitchen that comply with state and local health department requirements.
- Schedule regular kitchen inspections and correct any issues that may be revealed through the inspection.
- Identify, report and/or correct obvious safety hazards.
- Protect equipment, utensils, food and other items of inventory form contamination, spoilage and pilferage; replace and replenish as needed; consider best price, quality, availability, and reliability.
- Develop and manage program budgets; follow established procedures for procurement.
- Draft a suggested equipment replacement plan and budget; seeking potential funding through grants.
- Collaborate with planners and Squaxin entities and staff to identify and develop funding resources for activities.
- Develop the community program to include future us of VR, TANF, and/or WWEITP clients as facility attendants to answer questions and oversee use of equipment, etc.
- Other duties as assigned.
This position may require the flexing of hours and/or working split shifts including on weekends in order to be available during events scheduled in the kitchen. This position must be able to work with a variety of personalities and temperaments.
This position will have no supervisory responsibilities initially; they may be added in the future.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE:
Bachelor’s Degree and 4 years of related commercial kitchen usage, event facilitation or other relevant experience; OR Associates degree and 6 years of related commercial kitchen usage, event facilitation or other relevant experience; OR High School Diploma/GED and 8 years of related commercial kitchen usage, event facilitation or other relevant experience. Must maintain a current Food Handler’s Permit; A ServSafe Certification is preferred.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. Ability to write routine reports and correspondence on a professional level. Ability to respond to common inquiries or complaints from customers, vendors and employees of the organization. Able to speak effectively before groups of customers or employees of the organization.
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations.
Ability to define problems, collect data, establish facts and draw valid conclusions. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
CERTIFICATES, LICENSES, REGISTRATIONS:
Must have a current Washington State Driver’s License and a current Food Handler’s card. Must successfully pass a Tribal and WATCH background check with no felonies or crimes against people.
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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand, walk, and use hands to finger, handle or feel; frequently required to reach with hands and arms, stoop, kneel, crouch or crawl, and talk or hear; and occasionally required to climb or balance and taste or smell. The employee must regularly lift up to 25 pounds and frequently lift up to 50 pounds. This position also requires close vision (clear vision at 20 inches or less); distance vision (clear vision at 20 or more feet); color vision (ability to identify and distinguish colors); depth perception (three dimensional vision, ability to judge distances and spatial relationships); and ability to adjust focus.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The noise level in the work environment is usually moderate.
DRUG FREE WORKPLACE:
The successful candidate will be required to have a urinalysis for drug and alcohol screening in accordance with the Tribe’s Drug Free Workplace Policy.
Indian Preference will be exercised in the hiring of this position in accordance with the Tribe’s Personnel Policies.
Human Resources Department (360) 426-9781.