Description

POSITION SUMMARY:

To provide a warm nurturing, safe, and loving environment where self-concepts are enhanced, independence encouraged, and individuality respected. Maintain a kitchen that is safe, clean and free of germs. Provide nutritious and appealing meals and snacks for children of various age groups. Complete paperwork as required by the USDA for the CACFP. Acquire and maintain a food handler’s certificate. Hours are 8:00 a.m. to 1:00 p.m. approximately 25 hours per week, Part-Time.

ESSENTIAL FUNCTIONS:

1. Assist the Kitchen Manager with estimating needs, receiving; and storing food and supplies.
2. Cook; trim; portion, carve, bake-etc. Portion meats, vegetables, salads, breads, deserts, etc.
3. Prepare foods by performing any combination of the following tasks:
   1. Wash, peel, etc. vegetables
   2. Prepare poultry and meats
   3. Stir and strain soups and vegetables
   4. Weigh and measure foods
   5. Carry pots, pans, etc.
   6. Store food
   7. Clean utensils, dishes and area
4. Distribute food to Y at Colonial.
5. Assist in serving food as necessary.
6. Assist the Kitchen Manager with recording quantities, types, and preparation methods of food service.
7. Wash dishes and silverware by hand and also using the dish washer.
8. Adheres to association and position training requirements.
9. Work various hours and locations to meet association needs.
10. Perform other duties as assigned by the manager.

YMCA COMPETENCIES (Leader):

Mission Advancement: Accepts and demonstrates the Y’s values. Demonstrates a desire to serve others and fulfill community needs. Recruits volunteers and builds effective, supportive working relationships with them. Supports fund-raising.

Collaboration: Works effectively with people of different backgrounds, abilities, opinions, and perceptions. Builds rapport and relates well to others. Seeks first to understand the other person’s point of view, and remains calm in challenging situations. Listens for understanding and meaning; speaks and writes effectively. Takes initiative to assist in developing others.

Operational Effectiveness: Makes sound judgments, and transfers learning from one situation to another. Embraces new approaches and discovers ideas to create a better member experience. Establishes goals, clarifies tasks, plans work and actively participates in meetings. Follows budgeting policies and procedures, and reports all financial irregularities immediately. Strives to meet or exceed goals and deliver a high-value experience for members.

Personal Growth: Pursues self-development that enhances job performance. Demonstrates an openness to change, and seeks opportunities in the change process. Accurately assesses personal feelings, strengths and limitations and how they impact relationships. Has the functional and technical knowledge and skills required to perform well; uses best practices and demonstrates up-to-date knowledge and skills in technology.

Qualifications

1. Must have a High School diploma or GED and be at least 18 years of age.
2. Experience as a cook
3. Training and experience in cooking for large groups preferred.
4. Ability to prepare food for special groups (ie, people with eating disorders, diabetes, etc) as needed.
5. Knowledge of standard food preparation, serving, and kitchen procedures.
6. Must have CPR, First Aid, and Food Handlers certification.
7. Licensing requires that all child care staff must have 15 hours of in-service training each year.
8. Ability to read and comprehend simple instructions, short correspondence, and memos.
9. Ability to write simple correspondence.
10. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the YMCA.
11. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
12. Ability to deal with problems involving several concrete variables in standardized situations.

To perform this job successfully, and individual must be able to perform each essential duty satisfactorily. The requirements listed 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.