Program Cook

 Job Title:  Summer Recreation Program Cook

Department:  Tu Ha’ Buts Learning Center

Reports To:  Youth Activities Manager

FLSA Status:  Non-Exempt

TS Range: 5/6 ($21.79) 

Opening Date: April 24, 2026

Closing Date:  May 8, 2026

SUMMARY: The Summer Recreation Cook is responsible for the Summer Recreation Program foodservice operations including food preparation, following the planned menu; shopping for kitchen supplies and food as provided by supervisor. Responsible for maintaining food supply and equipment purchases within the defined budget. Prepares food according to the pre-determined Summer Food Program menu that responds to special needs, i.e.: food allergies, etc.

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

Food Preparation & Service

• Prepare, cook, and serve breakfast, lunch, and snacks using the established six-week balanced menu.
• Ensure meals are safe, appealing, served on schedule, and meet required preparation standards.
• Support supervision of the dining area in coordination with Summer Recreation Program staff.

Inventory & Purchasing

• Maintain accurate inventory of food, milk, supplies, and kitchen equipment.
• Purchase and unpack food and supplies from an approved shopping list, shopping 1–2 times per week as scheduled.
• Ensure adequate stock levels through effective planning and monitoring.

Recordkeeping & Compliance

• Maintain accurate meal counts and food service records as directed by the Summer Food Program Supervisor.
• Follow all Department of Health regulations and center policies related to food safety, sanitation, and infection control.
• Ensure safe, proper storage of all food and kitchen supplies.

Kitchen Operations & Sanitation

• Operate the kitchen in a clean, efficient, safe, and cost-effective manner.
• Maintain daily kitchen cleanliness, including washing dishes, cleaning tables, and removing trash.
• Clean kitchen appliances and equipment on a weekly schedule.

Program Support & Youth Engagement

• Support the program’s prevention curriculum and model positive behavior.
• Encourage respect for staff, participants, equipment, and facilities.
• Participate in field trips and supervise youth as needed.

Professional Expectations & Availability

• Adhere to all program rules, policies, and operating principles.
• Attend required pre-program staff training (June 22–26).
• Work the full Summer Recreation Program (June 30–August 8), Monday–Thursday, 8am-4pm; 8am-2pm on Fridays.

SUPERVISORY RESPONSIBILITIES: There are no supervisory responsibilities with this position.

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.

EDUCATION and/or EXPERIENCE: Must have experience working in a facility as a cook, which included menu planning, food and supply purchasing, and inventory and meal and record keeping. Experience should also include safe operation and maintenance of kitchen equipment and supplies. Must have experience cooking for large groups 30 – 100+ and Associates Degree and 1 year related experience (see above) OR High School Diploma or GED and a minimum of 3 years experience. (See above)

LANGUAGE SKILLS: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of the organization.

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, REGISTRATIONS: Must have a current Washington State Driver’s License and a current Food Handler’s Permit. Must receive current Food Handler’s Permit before 7/01/15. Must pass WATCH and Tribal Court Background Check (No crimes against people.) Must have current CPR/First Aid certification.

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 talk or hear; the employee is also frequently required to stand, walk, use hands to finger, handle or feel, reach with hands and arms; the employee is occasionally required to sit, climb or balance, stoop, kneel or crawl and taste or smell. The employee must also frequently lift up to 10 pounds and occasionally lift 25-50 pounds.

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.

The employee may occasionally be exposed to toxic or caustic chemicals, and outdoor weather conditions. The noise level in the work environment is 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.

OTHER: Professional attire suitable for the work environment is required. 

THERE WILL BE “NO” TOLERANCE FOR THE USE OF ALCOHOL OR ILLEGAL DRUGS WHILE EMPLOYED IN THE SUMMER YOUTH PROGRAM. USE OF TOBACCO IN FRONT OF THE YOUTH OR DURING WORK TIME IS NOT ALLOWED. ANY VIOLATION OF THESE POLICIES IS CAUSE FOR IMMEDIATE TERMINATION.

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

TO APPLY: Submit application packets including a resume and cover letter on Paylocity through the Squaxin Island Tribe Career Opportunities website. Contact Human Resources for more information: 360-432-3865.