Cook 3

at  YMCA of the Rockies

POSITION SUMMARY:

This position supports the work of the YMCA of the Rockies, Snow Mountain Ranch, which operates a mission-based family and group conference and retreat center, and residential camp, serving more than 50,000 guests annually. Cook 3 acts as a team lead in a designated work area and is responsible and accountable for complete food preparation and for supervision of junior staff in the area. General supervision and direction are received from Executive Chef and Sous Chef. Cook 3 is primarily responsible for food preparation, kitchen cleanliness and reassuring kitchen supply is maintained. Cook 3 is also responsible for compliance with federal, state, and county health regulations.

REQUIREMENTS/QUALIFICATIONS:

• Culinary degree preferred, plus minimum two years’ experience in a banquet, catering and volume food or institutional food service operations. Management experience preferred.
• Good knowledge of principles of quantity food preparation, portion control and meal service
• Ability to follow menus and to adjust recipes to apply to quantity cooking.
• Effectively coordinate with the Executive Chef to ensure high levels of customer satisfaction and seamless cooperation between front of house and back of house operations.
• Serv Safe Certification or program completion within 3 months of hire.

GENERAL YMCA OF THE ROCKIES REQUIREMENTS:

• Uphold and reflect the YMCA core values of Caring, Honesty, Respect, Responsibility and Faith in all functions
• Uphold the YMCA of the Rockies Mission, policies, and programs.
• Possess and demonstrate excellent customer service skills; for example, friendly, personable, helpful, patient, and professional.
• Support the YMCA of the Rockies safety program. Promote safe work practices and a safe environment for guests, members, and staff.
• Promote a cooperative, positive, and flexible atmosphere while working with others in a diverse community.
• Attend required abuse risk management training and report suspicious or inappropriate behaviors and policy violations.
• Commitment to diversity, equity, inclusion and antiracism is required.
• Must meet acceptable criminal background check standards.
• All other duties as assigned.

WORK ENVIRONMENT & 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.

• Working in a kitchen environment
• Standing for long periods of time
• Carrying large objects, stooping, kneeling and bending
• Working outside in all weather
• Various levels of noise; from none to very loud equipment or music
• Working with a diverse staff

Note: Employees are held accountable for all duties of this job.
This job description is not intended to be an exhaustive list of all duties, responsibilities,
or qualifications associated with the job.

ESSENTIAL FUNCTIONS:

• Supervises and assigns duties to staff involved in the operation of the assigned work area, ensuring duties are carried out effectively
• Prepares requisitions for food and supplies on a daily basis, checking inventories and accurate receiving data.
• Ensures food portioning is controlled by monitoring food distribution.
• Inspects and reports any faulty equipment to senior personnel
• Be fluent in written and oral English.
• Maintain a hygienic, neat, clean, professional appearance and presentation at all times.
• Be timely and dependable for scheduled shifts.
• Be able to work eight-hour shifts on concrete floors and lift 40 pounds up to 36-inch-high tables.
• Have basic food preparation and sanitation knowledge.
• Have operational knowledge of a wide variety of food service equipment, including, but not limited to, computers, dish machine, broiler, steamer, ovens, slicer, tilt skillet, etc.
• Direct aspects of food production during shift, such as ordering, storage, preparation, cleaning, portion control, inventory and record keeping while ensuring culinary excellence at all times.
• Plan delicious and nutritious meals and deliveries to ensure the best utilization of the facilities
• and staff to meet customer needs.
• Execute planned meals to the specification of Food Service Director and Executive Chef.
• Have ownership of produced meals, meal presentation, facility cleanliness, and working relationship with employees.
• Understand cleanliness and sanitation protocol as directed by the YMCA of the Rockies and the Colorado Department of Health.

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.

• Working in a kitchen environment
• Standing for long periods of time
• Carrying large objects, stooping, kneeling and bending
• Working outside in all weather
• Various levels of noise; from none to very loud equipment or music
• Working with a diverse staf