Department: Northwest Indian Treatment Center (NWITC) Inpatient Facility

Reports to: Treatment Center Director, Cook 3 / 4

FLSA Status: Non-Exempt

Time Status: .5 plus on-call

TS Range: 5/6 ($21.30)

SUMMARY: Performs a wide variety of duties to ensure a clean, attractive, orderly, sanitary and safe environment while consistently adhering to DOH regulations as well as NWITC policies and procedures. This position also performs a wide variety of kitchen duties including large quantity cooking at specific temperatures. This position is required to follow NWITC policies, procedures and rules regarding interpersonal boundaries typical of a Department of Health licensed facility and will participate in emergency fire drills as per NWITC policy and procedures. This position requires proficiency in DBT skills and the ability to teach a population that is often resistant to new information. This position interacts with patients and coworkers demonstrating DBT skills to assure necessary information sharing and consistent practice. Uses DBT skills to make appropriate interventions in emotion-laden situations. This position may be assigned training of new personnel. Weekend and evening shifts may be required; on-call responsibilities required.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Assist patients with using DBT skills appropriately and effectively.
• Consistently demonstrate DBT skills in communication with peers, patients and alumni.

Cook Duties include:

• Prepare, cooks and serves patient meals to include special diet needs.
• Supports the compost by separating foods and other garbage materials.
• Prepares meals which are nutritious, flavorful and attractive for patient’s, guests and staff with a focus on low fat, low sugar with an accent of      fresh vegetables and complex carbohydrates which are prepared and served at the correct food temperatures and thoroughly cooked.
• Monitors and maintains infection control, safety standards and procedures for all food preparation, storage, and delivery areas as per DOH requirement and recommendations and NWITC policies.
• Ensures proper storage of all food and kitchen supplies. Unpacks food and stores appropriately. 
• Informs Treatment Director or supervisor of any potential or actual problems related to preparation, supply, storage, care, or      cleanliness of food or kitchen supplies which could affect the safety or health of patients and staff.
• Clean ranges, oven, broiler, grill, deep fryer, steamers, sinks, refrigerators, salad bar, ice machine, and coffee areas daily.
• Empties garbage, and washes dishes, cleans kettles, tables and other surfaces as needed.
• Responsible for weekly cleaning i.e. washing the baffles over the stove, stove sides, grill surface refrigerators, hot food server and salad bar. 
• Kitchen cleaning duty to include disinfecting floors, and drains and occasionally washing pots and pans. 

Housekeeper duties include:

• Clean and sanitize patient rooms, common areas, restrooms, sinks,      toilets and showers. Dining room, kitchen, food storage areas and      appliances. Offices, laundry, food storage areas furniture, lamps, window      sills, shelves, walls, ceilings, floors, mirrors, and draperies. 
• Pick up small trash, cigarette butts and cleans up spillage and      breakage.
• Reports needed repairs and any other health or safety condition      concerns to Treatment Director or Maintenance Manager.
• Clean and store equipment used in housekeeping duties as per DOH      regulations and NWITC procedures. 
• Wash store and supply sheets and towels to patients. 

SUPERVISORY RESPONSIBILITIES: This position has no supervisory responsibilities.

QUALIFICATIONS: 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.

LANGUAGE SKILLS:  Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. Able to manage attention of individuals skillfully and appropriately demonstrating DBT skills. 

MATHEMATICAL SKILLS: Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference and volume. Ability to apply concepts of basic algebra and geometry.

REASONING ABILITY: Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

CERTIFICATES, LICENSES, REGISRATIONS: Must have and maintain a valid Food Handler’s Permit. Must have a current, valid Washington State Driver’s License. The successful applicant must pass a criminal history background check. Must be insured by the Tribe’s insurance carrier. Must complete TB test and CPR training.

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. 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, reach with hands and arms, stoop, kneel, crouch or crawl, and talk or hear. The employee is occasionally required to sit, climb or balance and taste or smell. The employee must regularly lift up to 25 pounds, frequently lift up to 50 pounds, and occasionally lift more than 100 pounds. This position also requires close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT: 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.

While performing the duties of this job, the employee is regularly exposed to fumes or airborne particles; frequently exposed to wet or humid conditions (non-weather), toxic or caustic chemicals, and vibration; and must occasionally work near moving mechanical parts, work in high, precarious places, and work in outdoor weather conditions, extreme cold (non-weather), extreme heat (non-weather), and run the risk of electrical shock. The noise level of this position is moderate.

This position requires the use of cleaning products that may contain caustic chemicals. Employees are required to use vinyl or latex gloves and eye protection when using cleaning products. The noise level and vibration is associated with operating vacuum cleaners, carpet shampooers and motor vehicles.

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:  Indian Preference will be exercised in the hiring of this position in accordance with the Tribe’s Personnel Policies..

EDUCATION and/or EXPERIENCE: AA and one year of relevant experience OR High School Diploma or GED and three years of relevant experience as a cook responsible for ordering food/supplies, planning menus, cooking large quantities, and maintaining cleanliness of a kitchen, dining and other food areas. Experience working with Native Americans is preferred.