AGQ: Kitchen Manager at Ann Arbor YMCA

Tuscarora Township, Michigan, United States -

Full Time

Start Date

Immediate

Expiry Date

01 Jun, 26

Salary

0.0

Posted On

03 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Food Service Oversight, Staff Training, Equipment Use, Cleanliness Standards, Food Safety, Allergy Accommodations, Inventory Management, Maintenance Coordination, Meal Planning, Leadership, Teamwork, First Aid, CPR, Youth Interaction

Industry

Non-profit Organizations

Description

Description Find Your Impact. Find Your Y. When you work at the Y, every day, you can empower young people, improve people’s health and well-being, and make a positive impact in your community Position Summary Responsible for the overall function, safety, and success of the AGQ kitchen and food service. Expected to train kitchen staff and implement best practices when it comes to equipment use, cleanliness, and healthy food choices. Imperative that they ensure state and ACA standards are being met at all times, including paying close attention to food safety, special food needs, and allergy accommodations. Position has the opportunity for on site housing during the summer season. Essential Functions General Responsibilities Oversee camp food service. Responsible for opening and closing kitchen facility for the season Take bi-weekly inventory of kitchen and pantry to assess ordering needs and maintain freshness of food serve Train kitchen staff and setup and maintain systems and kitchen expectations. Ensure maintenance, organization and cleanliness of the kitchen, pantry, and kitchen equipment, meeting all state and ACA standards. Work alongside Maintenance Team to organize and store GFS orders twice each week Lead kitchen staff to deliver each meal and clean-up processes post-meal. Conduct deep-cleans of the kitchen, pantry, grill area, and equipment twice per week. Maintain a high level of cleanliness on a daily basis. Take point on overall food safety for all meals. Work alongside the Assistant Kitchen Manager on meal planning for special food needs, and allergies. Lead cooks for lunch and dinner and take point on allergy foods for Lunch and Dinner Requirements Qualifications: (Minimum Education and Experience) Must be 18 years of age or higher. Must be ServSafe Food Service Manager certified. Must be able to obtain or become certified in First Aid/CPR. Must submit health history record and examination form prior to first day of work. Ability to interact with all age levels of campers. Leadership ability and teamwork oriented Possess a variety of skills and camping experience. A commitment to working with a diverse staff and camper population for the fulfillment of YMCA goals. Knowledge, Skills, and Abilities: Understand the development needs of youth. Ability to relate to youth and adults in a positive manner. Demonstrate knowledge and skill in program areas designated camp program areas. Physical Aspects of the Job: Ability to communicate and work with groups participating (age and skill levels) and provide necessary instruction to campers and staff. Ability to observe camper behavior, assess its appropriateness, enforce appropriate safety regulations and emergency procedures, and apply appropriate behavior-management techniques. Ability to observe staff behavior, assess its appropriateness, enforce appropriate safety regulations and emergency procedures, and apply appropriate management techniques. Visual and auditory ability to identify and respond to environmental and other hazards related to the activity. Physical ability to respond appropriately to situations requiring first aid. Must be able to assist campers in an emergency (fire, evacuation, illness, or injury) and possess strength and endurance required to maintain constant supervision of campers. Physical ability to endure prolonged standing, some bending, stooping, stretching, walking long distances, hiking, climbing and running. Requires normal range of hearing and eyesight to record, prepare and communicate appropriate camper and staff activities/programs. Requires ability to lift up to 50 lbs. Willingness to live in a camp setting, in shared living spaces with staff and campers and work irregular hours, delivering programs in the facilities available, with the equipment available. Ability to operate with daily exposure to various weather conditions, and animals such as bugs, horses, etc.

Responsibilities

The Kitchen Manager is responsible for the overall function, safety, and success of the kitchen and food service, which includes training staff and implementing best practices for equipment use, cleanliness, and healthy food choices. Essential duties involve overseeing camp food service, conducting regular inventory, ensuring maintenance and cleanliness meet state and ACA standards, and leading meal execution and post-meal clean-up processes.