Responsible for all food service related duties assigned by Food Service Director, including but not limited to, staff and time effectiveness management, food preparation, serving, storage, and general handling. Staff hiring, training, and scheduling, inventory, food ordering, supply ordering, and menu adaptation and creation in conjunction with the Director of Conference & Food Service. Also responsible for Dining Hall cleanliness. Ensures quality of program that focuses on youth development, including the YMCA core values: honesty, respect, responsibility, caring, and faith.
Areas of Responsibility:
- Serve as senior kitchen manager and manage all staff and assignment of tasks to ensure effective meeting of all meal preparation deadlines
- Responsible for food preparation related to any and all meals and snacks
- Responsible for proper food storage and handling at all times
- Responsible for proper dish washing and sanitizing, including food preparation areas
- Adheres to program standards including safety and cleanliness standards
- Work with the Director of Conference & Food Service to hire, train, and schedule staff, inventory current stock, place food and supply orders, adapt current menus and create new menu items in conjunction with current goals.
- Assist Director of Conference & Food Service with budget planning and execution
- As needed, submit work orders for facility and equipment maintenance
- Work on new menu items, create and implement new menus, at minimum seasonally, but ideally every 60 days
- Constantly strive to improve quality of menu items and work to ensure staff are properly trained in preparation of all menu items
- Deliver 1-2 hours of culinary arts training per week (as schedule allows) to kitchen staff, i.e. recipe and menu creation, ingredient combination, advanced preparation techniques, scratch cooking, etc
- Assist Director of Conference & Food Service in performance evaluation of kitchen staff
- Assist Director of Conference & Food Service in addressing disciplinary issues within the kitchen
- Maintains required program records.
- After receiving Servsafe Food Service Manager & Proctor Certification, ensure all kitchen staff receive Servsafe Food Handler certification within 3 months of hire.
- Makes sound decisions in alignment with YMCA and state standards.
- Acts as a role model to campers by exemplifying the YMCA’s five core values.
- Maintains positive relations with campers, parents, camp personnel, and other staff.
- Attend and participates in family nights, program activities, staff meetings, and staff trainings.
Educational Background:
High school diploma or general education degree (GED).
Skills/Experience:
- At least 21 years of age.
- CPR, First Aid, AED certifications and Child Abuse prevention trainings.
- Minimum ten years previous experience working in food service environment.
- Minimum five years in a management role in a food service environment
- Strong interpersonal skills and ability to manage others effectively in a high pressure environment
- Strong written and verbal communication skills
- Working knowledge of (or ability to learn quickly) MS Office (Word, Excel, Publisher especially)
- Servsafe Food Service Manager & Proctor Certification preferred (or ability to gain within six months of employment)
- Previous experience with diverse populations.
- Current record of tuberculosis examination and/or current local health department regulations, examinations, and/or immunization as required by the local or State Department of Health.
Compensation/Benefits:
Salary: $45,000.00 - $51,000.00
Job Function:
Organization Info
Listing Stats
Post Date:
Jul 18 2018
Active Until:
Aug 18 2018
Hiring Organization:
YMCA of the USA
industry:
Nonprofit