Cook at Orchestra

Towanda, Pennsylvania, United States -

Full Time

Start Date

Immediate

Expiry Date

15 May, 26

Salary

0.0

Posted On

14 Feb, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Menu Planning, Food Storage, Food Safety, CACFP Compliance, Cleaning, Inventory Management, Budgeting, CPR, First Aid, AED Certification, ServSafe Certification, Record Keeping, Communication, Physical Stamina, Chemical Handling

Industry

Description

Description POSITION SUMMARY: Monday through Friday 7:30am-4pm The Cook is responsible for all aspects of the food service component at the Williamsport YMCA Child Care Center. This person shall plan, prepare and serve well-balanced nutritionally sound meals (breakfast, lunch and afternoon snack) to all enrolled children and child care staff as appropriate. Responsibilities include the purchase, storage, preparation and safe handling of all food items. The person must also be familiar and knowledgeable with all applicable regulations of the Child and Adult Food Service Program (CACFP) and follow required health, safety and sanitary food service practices and procedures. QUALIFICATIONS: To perform this job successfully, the incumbent must have the following qualifications in order to successfully perform the food worker position. If the incumbent is lacking in any of the following qualifications upon hire, it is the incumbent’s duty to inform the YMCA. 1. Compliance with Act 33, to include documentation of Child Abuse History (Form CY-113) and Criminal History (Form SP4-164) and FBI fingerprinting. 2. Ability to work with staff in a professional and cooperative manner. 3. Capacity to interact with members from infant to adult in a pleasant and friendly manner. 4. Knowledge and skills regarding the proper use of cleaning and other chemicals. This includes detailed knowledge regarding which chemicals are appropriate and safe to use for YMCA purposes. 5. Experienced in the practical matters of cleaning and light maintenance. 6. Experience in the food service industry desired. 7. A high school diploma or G.E.D. 8. CPR, First Aid, AED certifications, and mandated reporter training within 30 days of hire date. 9. Have, or be in the process of obtaining Serv Safe certification. 10. Biennial physical examination and initial TB (Mantoux) Test and freedom from any infectious or communicable disease. 11. Must have a valid PA Driver’s License, as he/she must be able and willing to travel for work related reasons on a regular basis. 12. At least 18 years of age. Requirements SUPERVISORY RESPONSIBILIES: The food worker position does not directly supervise other staff. However, all department staff are responsible for each other’s safety and well-being. Exception- during the summer this position is responsible for supervising the summer food staff. ESSENTIAL FUNCTIONS: 1. Plan and develop a monthly cycle menu for breakfast, lunch and afternoon snack which: · Takes into account the likes and dislikes of children · Takes into account seasonal, cultural and ethnic food variations · Exposes children to new foods and old foods prepared new ways · Provides a wide variety of food items in each meal · Contains the required food components for reimbursement by the Child and Adult Care Food Program · Contains baked items frequently · Contains fresh fruit and/or vegetables as often as possible 2. Create and maintain a cleaning schedule for all food storage areas (freezers, refrigerators, shelving units) and all carts. 3. Deliver meals to classrooms prior to scheduled mealtimes. 4. Return meal carts and dishes to the kitchen at the conclusion of mealtimes. 5. Wash all dishes using dishwasher. 6. Return all dishes to appropriate storage areas. 7. Maintain a supply inventory of all food items and paper goods. 8. Order food items and paper goods staying within monthly budget guidelines. 9. Assist the department by subbing for other employees as requested. 10. Maintain a safe and enjoyable environment. This includes keeping up to date on required trainings and keeping up to date and familiar with all hazards associated with the position. All training must be documented and in employee files within 24 hours of training being completed. 11. Keep accurate records of lunches purchased by other branches. 12. Follow the policies and procedures established by the Williamsport Branch YMCA. 13. Be able to relate to members of the programs that the YMCA offers and the YMCA’s mission statement. 14. Be flexible. Flexibility is key to the long term success of the incumbent. 15. Other duties as assigned and as needed. 16. Follows appropriate dress code set forth by the agency. 17. Adheres to policies and procedures as outlined in the Employee Handbook and Poicy and Procedure Manual. YMCA COMPETENCIES (Leader): Mission Advancement: Accepts and demonstrates the Y’s values. Demonstrates a desire to serve others and fulfill community needs. 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. Maintains budget. Establishes goals, clarifies tasks, plans work and actively participates in meetings. Strives to meet or exceed goals and deliver a high-value experience for families. 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. Communication: Listens and expresses self effectively and in a manner that reflects a true understanding of the needs of the audience. Communicates effectively with different audiences at all levels in the organization, easily adapting his/her approach and the focus of his/her message to the audience. PHYSICAL DEMANDS: 1. Able to lift 50 pounds. 2. Able to stand and/or walk for extended lengths of time. 3. Able to effectively communicate with others. This includes helping/training other staff. 4. Able to physically use equipment in the manner that the manufacturer specifies. 5. Must have the physical/mental capacity to hold a stressful position.

Responsibilities

The Cook is responsible for planning, preparing, and serving nutritionally sound meals (breakfast, lunch, and snack) for children and staff at the Child Care Center, adhering to CACFP regulations. Key duties include food purchasing, storage, safe handling, maintaining cleaning schedules, delivering meals, washing dishes, and managing inventory within budget guidelines.