Responsible for the shift management of all kitchen & back of the house food service operations at Estes Park Center; including menu planning, ordering, food preparation, kitchen cleanliness, overseeing all catering events/banquets, appropriate staff scheduling and guest satisfaction. The AM Chef is also responsible for compliance with federal, state and county health regulation.
Areas of Responsibility:
- Strong leadership qualities and minimum of two years supervisory experience.
- Proven record of sound managerial and organizational skills to plan and serve up to 8,000 meals per day during peak seasons.
- Operate within developed budget and provide accurate data and timely completion of all recording and reporting activities.
- Effectively coordinate with the Food Service Manager, Executive Chef and Association Food Service Director to ensure high levels of customer satisfaction and seamless cooperation between front of house and back of house operations.
- Train, develop, supervise and evaluate employees to ensure maximum productivity is attained and morale is at a high level. Monitor scheduling, time keeping and training for Food Service personnel. Set performance and accountability standards and follow through with evaluation of performance.
- Order food, supplies and equipment necessary for the food service operation in coordination with the Association Food Service Director.
- Plan delicious and nutritious meals and deliveries to ensure the best utilization of the facilities and staff to meet customer needs.
- Responsible for compliance with all Federal, State and Local Health Codes and overall quality assurance in the kitchens.
- Direct all aspects of food production, ordering, storage, preparation, portion control, inventory and record keeping while ensuring culinary excellence at all times.
- Able to physically move throughout all food service operations.
- Effective interpersonal skills in order to maintain positive working relationships with food service staff, vendors, guests, department managers and other Association employees.
- Possess a valid, USA state issued driver’s license, an acceptable driving record, and comply with YMCA driving rules to be approved to operate YMCA vehicles.
- Ensure clean FS facilities and maintain required standards in regards to OSHA, Department of Health, USFDA and YMCA.
- Operational knowledge of a wide variety of F.S. equipment, including, but not limited to, computers, dish machine, broiler, steamer, ovens, slicer, tilt skillet, etc.
- Report to Executive Chef and Association Food Service Director on progress of major projects and needs of the department.
- Support and contribute to employee training programs, such as the International Training Program, etc.
Educational Background:
Culinary degree preferred, plus two years’ chef experience.
Skills/Experience:
- Minimum of five years’ experience in volume food preparation, institutional food service, buffet presentation and carryout/grab and go service.
Compensation/Benefits:
Hourly: $15.75 - $16.25
Job Function:
Organization Info
Listing Stats
Post Date:
Jan 25 2019
Active Until:
Feb 25 2019
Hiring Organization:
YMCA of the USA
industry:
Nonprofit