Nutritional Services-Assistant Cook

POSITION SUMMARY:

This position supports the work of Y, a leading nonprofit committed to strengthening community through youth development, healthy living, and social responsibility. The Assistant Cook supports the Cook by prepping ingredients, cooking, plating, and maintaining kitchen sanitation.

ESSENTIAL FUNCTIONS:

1. Washing, peeling, cutting, and chopping ingredients.
2. Assisting with cooking, baking, food items following standardized recipes and instructions from the cook.
3. Cleaning and sanitizing workstations, kitchen equipment, utensils, and floors to comply with health code.
4. Assisting with receiving, unpacking, and storing food supplies, including monitoring stock levels.
5. Adhering to food safety guidelines, such as proper temperature monitoring and preventing cross-contamination.
6. Maintain necessary records in accordance with the Child and Adult Care Food Program (CACFP).
7. Safely store and control the temperature of prepared food.
8. All other food service-related tasks as assigned.
9. Follows the YMCA personnel policies, practices, salary administration plan, emergency procedures and risk management procedures.

YMCA COMPETENCIES:

Relationships:   Builds authentic relationships in the service of enhancing individual and team performance to support the Y’s work.

Communication:   Listens and expresses self effectively and in a manner that reflects a true understanding of the needs of the audience.

Developing Others:  Recognizes and acts on the need to continually develop others’ capabilities to attain the highest level of performance possible.

Inclusion:  Values all people for their unique talents, and takes an active role in promoting practices that support diversity, inclusion, and cultural competence.

Innovation:   Participates in the generation, experimentation, and implementation of new approaches and activities that improve and expand the Y’s mission and work.

Quality Results:  Demonstrates and fosters a strong commitment to achieving goals in a manner that provides quality experiences.

QUALIFICATIONS:

1. High school diploma or equivalent.
2. Ability to obtain a food Handler’s permit.
3. Requirements within 30 days of hire include completion of: CPR, First Aid; Safety Orientation.
4. Current on required Immunizations; TB, Influenza, Pertussis, and Measles Mumps Rubella.
5. Basic knowledge of various cooking techniques and proficiency with kitchen tools like knives, slicers, and mixers.
6. Proficiency in basic arithmetic and practical “kitchen math”

WORK ENVIRONMENT, RESPONSIBILITIES & PHYSICAL DEMANDS:

1. Ability to stand for long periods and lift heavy loads (often up to 50lbs.) 
2. Must be able to adapt to moderate to extreme temperature changes (freezer to stove).
3. Excellent communication skills are essential to coordinate with other team members during peak hours.

Background Check:

All offers of employment are contingent upon the meeting the minimum Association-requirement(s) established for: employment references, personal references, Fingerprinting (a search of the candidate’s criminal background history), and physical examinations where required.