Located in in the heart of the beautiful Blue Ridge Mountains of western North Carolina in Black Mountain on a picturesque 1,200 acre campus, the YMCA Blue Ridge Assembly is a non-profit conference and retreat center. Having hosted our first conference over 100 years ago, we continue to serve a diverse array of groups—churches, schools, colleges, family reunions and youth groups, among others. As a hospitality-focused YMCA, we are committed to delivering exceptional experiences for our 30,000 annual guests while developing a team of values-driven leaders.
Under the guidance of the Kitchen Manager at the YMCA Blue Ridge Assembly, the sous chef executes all activities of the Blue Ridge kitchen to provide the highest quality of food service for guests and staff. Maintains kitchen regulations and procedures in compliance with administrative policies. Assists other cooks, salad bar attendants, helpers, and/or dining room staff as needed. Provides assistance to Kitchen Manager with monthly inventory, ordering, and kitchen operations. Has skill in preparing vegetarian/vegan cooking.
- Following menus, standardized recipes and production sheets as designated by management. Following any special instructions for preparation times, garnishes, serving times, leftover usage, and etc. as indicated;
- Assists Blue Ridge kitchen staff in preparing and serving regular and special menus/events. Maintains compliance with all sanitation regulations, proper food handling and preparation, storage and service standards. Maintains the highest standards for Blue Ridge food service operations;
- Using proper food preparation practices, with attention given to presentation and taste, while meeting scheduled service times;
- Rotating and storing Blue Ridge food service stock using proper storage and disposal of all leftovers procedures;
- Assisting management in ensuring that staff is instructed in the proper use, care and maintenance of kitchen equipment;
- Conferring with Executive Chef and/or Food Service Director regarding any problems within Blue Ridge food service operations;
- All team members must have the tools they need to be successful;
- Maintain harmonious working relationships with operating department heads;
- Ensure that the quality, quantity, presentation and timeliness of food preparation consistently meets our standard of excellence;
- Maintain a clean and organized kitchen, dish room, dry storage room, and coolers at all times;
- Ensure compliance with all sanitation regulations, proper food handling and preparation, storage and service standards;
- Cultivate a spirit of cooperation and teamwork within the Food Service department and with all other departments.
- Experience with large volume cooking.
- Thrive in a fast-paced and often rapidly changing environment
- Have the capacity to support an energetic team of cooks of varying experience and skill levels
- Proficient in all varieties of cuisine, including Southern Homestyle, vegetarian upscale and international cuisine,
- Willingness to consistently work a variety of shifts as needed, including evenings, weekends and holidays,
- Professional demeanor and the ability to work well with staff, volunteers, stakeholders and partner organizations. The capacity to develop and maintain meaningful relationships at various levels inside and outside the organization is essential for success,
- Motivation and commitment to work independently and be self-directed,
- Commitment to the mission of the YMCA and upholding its values and ethics,
- Ability to work in a fast-paced environment and adapt to change,
- Critical thinking and sound judgment,
- Outgoing and engaging personality along with the ability to connect with people from a diverse array of backgrounds. We are seeking a dynamic candidate who truly enjoys working with and serving our diverse clientele,
Salary: $26,000.00 - $27,000.00