COOK INLET TRIBAL COUNCIL, INC.
Micro Enterprise Coordinator
The Micro Enterprise Coordinator will oversee the daily operations of all CITC micro enterprise operations including but not limited to food service, landscaping, and janitorial services. This position is responsible for assisting with food prep, delivery of outgoing wholesale items and oversight of cleaning and landscaping functions. This position will enforce high standards of safety and sanitation for the micro enterprises including verifying that staff has appropriate ServSafe and other relevant certifications and training.
Duties and Responsibilities:
- Design, implement, and maintain a step-by-step procedure manual that includes a detailed process for completing services for all micro enterprises.
- Develop and oversee micro enterprise’s designated budget for all services with emphasis on food ordering that will provide high quality food products at bargain prices and create a stock that will maintain enough ingredients to ensure that production will not be hindered.
- Ensure all microenterprises maintain safety, sanitation, and standards that follow federal, state, local, regulations and laws and company policies.
- Teach, coach, and be a role model for participants by demonstrating appropriate work behavior, personal appearance, and work ethic that will represent micro enterprises in a positive manner to the community.
- Instruct and coach participants on how to store foods from approved sources in compliance with Municipal Codes to ensure against cross-contamination.
- Provide orientation to meal preparation, safe food handling, and sanitary standards for kitchen volunteers.
- Inspect to ensure all daily operations are performed to business standards and contractual obligations to include checking food quality, landscaping completion, and janitorial cleanliness of assigned areas.
- Oversee the inspection and maintenance of all assigned micro enterprise equipment before, during, and after operation and inventory and store seasonal equipment properly.
- Train and coach participants on the proper use of equipment ensuring safety standards and practices are adhered to.
- Transport participants to assigned microenterprise work areas.
- Maintain confidentiality according to regulations, policies, and procedures.
- Perform other duties as assigned.
- Knowledge and competency in the methods and strategies used in institutional food preparation and service.
- Demonstrated ability to write a food supply order being mindful of seasonal food bargains and foods from the Food Bank of Alaska to minimize food costs without sacrificing quality.
- Demonstrated ability to store, prepare, cook and serve food in compliance with the Municipal Code governing institutional kitchens, and the Field Guide for subsistence food items donated to the Center.
- Demonstrated ability to operate all kitchen equipment in a safe manner to meet all Municipal Codes and OSHA standards.
- Demonstrated ability to work as a team and maintain effective and efficient working relationships with other CITC staff and participants.
- Demonstrated ability to maintain written communication with the foodservice workers so that the menu remains consistent and supply is properly communicated.
- Demonstrated ability to write a food supply order and minimize food costs without sacrificing quality.
- Proficient computer skills.
- Demonstrated ability to prioritize work related responsibilities and to work independently.
- Demonstrated ability to coordinate and manage multiple tasks simultaneously with attention to detail.
- Demonstrated knowledge and ability to train, oversee, and direct the work of others.
- Demonstrated ability to work with Alaska Native people, knowledge of their values and belief systems, and ability to provide culturally competent services.
- Required to have current TB immunization and/or verification incumbent is a “reactor.”
- High School Diploma or G.E D.
- Two (2) years’ experience in the food service industry.
- ServSafe Certificate or Municipal Food Permit issued by the Municipality or appropriate authority.
- Must be able to lift a maximum of 50 pounds.
- Valid Alaska Driver’s License and be insurable under CITC’s automotive insurance, which requires a driver to be at least 21 years of age.
- Continued employment is contingent upon receipt of a satisfactory state and federal background check.
- Associate’s degree in nutrition, culinary arts or a related field.
- Certificate of Completion in Food Service Technology or other vocational training course focused in institutional food preparation.
- Experience working in a residential facility and with individuals in a treatment setting.
Hiring preference shall be given to eligible and qualified Alaska Native/American Indian applicants pursuant to P.L. 93-638 Indian Self Determination Act.
The information provided in this description has been designed to indicate the general nature and level of work performed by incumbents within this job. It is not designed to be interpreted as a comprehensive inventory of all duties, responsibilities, qualifications and working conditions required of employees assigned to this job. Management has sole discretion to add or modify duties of the job and to designate other functions as essential at any time. This job description is not an employment agreement or contract.