Food Service Coordinator

POSITION SUMMARY: Under the supervision of the Associate Executive Director, the Food Services Coordinator is responsible for all aspects of food service at Camp Nissokone; including ordering, food preparation, service, storage and kitchen sanitation. The Food Services Coordinator is also responsible for managing food inventory, developing menu, scheduling and supervising Food Service staff. This position supports the work of the Y, a leading nonprofit, charitable organization committed to strengthening community through youth development, healthy living and social responsibility.    ESSENTIAL FUNCTIONS: Create a healthy dietary plan for all campers and staff, including managing special dietary requirements (vegan/vegetarian/gluten-free/allergies etc.) for all guests at facility serving up to four meals/day. Ensure safe food preparation, storage, sanitation and health standards in accordance with local and state regulations. Maintain high food quality and dining experience for guests. Schedule, train and manage kitchen employees based on number of guests. Coordinate with the Associate Executive Director and Program Director about group rental size, dietary restrictions, and parent communication about specific dietary needs Follow all employment policies and procedures outlined by the YMCA of Metro Detroit Carry out any other duties deemed necessary by the Associate Executive Director.    YMCA COMPETENCIES: Mission Advancement:Accepts and demonstrates the Ys values. Demonstrates a desire to serve others and fulfill community needs. 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. 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: ServSafe Manager and Allergan certification or ability to obtain prior to starting work is required. Management experience within food service industry is required. Must have open availability for occasional weeknights/weekends. Key skills include: Organization/time management, inventory control and financial responsibility, basic computer proficiency (for food ordering and staff scheduling).   WORK ENVIRONMENT AND PHYSICAL DEMANDS: The 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. Ability to stand, sit, and walk for extended periods of time. Ability to plan, lead and participate in all physical activities Ability to sit and stand from a seated position when interacting with children. Capability to actively engage with youth for the majority of the day. FACILITIES & PROGRAMS The camp offers day camp, overnight camp and group retreat programs, serving 20-300 people at a time, most often youth ages 5-16. Camp Nissokone features: a dining hall, a health center, cabins, horseback riding, ropes course, zipline, boating, swimming, waterslide, team building course, kayaking, archery and more.

Salary : $15