Lead Line Cook: Camp Harrison

Under the supervision of the Food Service Director and consistent with the Christian mission of the YMCA, the Lead Line Cook preforms a wide range of duties involved with preparing cooking foods for all groups at Camp Harrison.

ESSENTIAL FUNCTIONS:

• Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules.
• Serves meals or prepares for service by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty. Tastes all prepared food items.
• Assists in production planning, record keeping and reporting as required.
• Assist in managing kitchen staff to ensure that all tasks are completed in a timely manner.
• Maintain and track inventory and report needs to director as needed.
• Maintain clean work stations and ensure kitchen processes run efficiently.
• Assist in training staff and providing feedback when needed.
• Comply with nutrition and sanitation regulations and safety standards.

 YMCA COMPETENCIES:

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.

REQUIRED QUALIFICATIONS:

• High School (or GED) and at least 2 years experience in food service
• At least 1 year supervisory experience
• SafeServe certification or ability to obtain in first 90 days
• Proven cooking experience, including experience as a line chef, restaurant cook or prep cook.
• Understanding of various cooking methods, ingredients, equipment and procedures.

PREFERRED QUALIFICATIONS:

N/A

PHYSICAL REQUIREMENTS:

• Ability to walk, stand, and sit for extended periods of time
• Ability to push, pull and lift up to 50 pounds
• Ability to work irregular work hours, including nights and weekends
• Ability to speak concisely and effectively communicate