Description

OUR CULTURE 

Guiding Principles describe our behaviors to support our organization’s work throughout its life in all circumstances, irrespective of changes in goals, strategies, and leadership. Our Guiding Principles are as follows: We CULTIVATE-We grow staff and volunteer leaders who will be stewards of the Y mission, resources, and opportunities. We OWN-We think long-term and act on behalf of the organization, beyond our own team. We WELCOME-We are inclusive of all people and all communities. We SERVE-We provide timely and excellent service to members, volunteers, community, and each other. We LEARN-We are never done learning and always seek to improve. We are curious about new possibilities and act to explore them. We UNITE-We work together to achieve big goals and speak as one voice. We RESPECT-We treat others with kindness and speak positively about other people in all situations. We PLAY-We celebrate, appreciate, and have fun! 

The YMCA of Great Grand Rapids utilizes a Membership By Design framework, which is a member involvement and community building model for YMCAs across the country. All staff members— frontline, management, full- and part-time—and volunteers have a role to play in member engagement. These responsibilities can be broken into six steps: 

1. Enrollment: Staff and volunteers encourage potential members to enroll in programs and activities that meet their needs. 
2. Satisfaction: Staff and volunteers ask members continually about their satisfaction with a program or activity, track responses, listen to suggestions, and respond promptly in a manner consistent with the values of caring, honesty, respect, and responsibility. 
3. Relationship Building: Staff and volunteers are open, friendly, and approachable to all YMCA members and participants. Staff and volunteers initiate interaction with and between members. 
4. Education and Conversion: Staff and volunteers know about and share their knowledge of the YMCA, its programs, its policies, its mission, its values, and how it benefits members and the community. 
5. Volunteerism and Leadership: Staff and volunteers create opportunities for members to volunteer in their areas of interest, and they ask members to do so whenever appropriate. 
6. Ownership: Staff and volunteers encourage members to “own” the YMCA, using words such as “we,” “us,” and “our association” (and actions that match those words) to include members as well as staff and volunteers. 

POSITION SUMMARY

 The Head Cook is responsible for helping to oversee the preparation and distribution of meals; maintenance of food storage; and custodial services of kitchen, dishes, and food appropriation. This position requires face-to-face leadership and may involve early morning and weekend responsibilities 

ESSENTIAL FUNCTIONS

• Works directly with Food Service Manager to help insure the smooth operation of Food Service Department
• Lead shift when Food Service Director is not present
• Check in food deliveries and assist with inventory process
• Assist Food Service Director with Summer Food Service Program
• Insure cleanliness of the Kitchen at the end of service, end of shift, and end of day
• Help to oversee preparation of meals for campers and guests
• Maintains stored food in accordance with State of Michigan Health Regulations
• Cleans all utensils used in food preparation and food services
• Cleans kitchen facility in accordance with State of Michigan Health Regulations

Performs any other functions deemed to be necessary for the smooth and efficient operation of YMCA Camp Manitou-Lin.

COMPENSATION

$14 -$17 ; Part Time; Non-Exempt (up to 25 hours/week)

Free YMCA membership!

Requirements

QUALIFICATIONS:

High school diploma or General Education Diploma (GED); one to three months restaurant or cafeteria cooking experience, or related cooking volume experience and/or training; or equivalent combination of education and experience. Ability to prepare foods for special groups (i.e., people with eating disorders, diabetes, or food allergies; and vegetarians, etc.) Ability to interact with people of all ethnic backgrounds, ages, and lifestyles. Ability and desire to work with children. Food Safety Manager Certification and YMCA experience preferred.

CERTIFICATES, LICENSES, REGISTRATION

• Blood Borne Pathogen training
• Cardiopulmonary Resuscitation (CPR) Certification required within the first 60 days
• First Aid Certification required within the first 60 days
• State of Michigan criminal background clearance (ICHAT)

WORK ENVIRONMENT AND PHYSICAL DEMANDS

The work environment and 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.

TRAVEL

0-5% of local travel within the state of Michigan; occasional out-of-state travel may be required for educational conferences or training.

PM21