Head Cook at YMCA of Greater Grand Rapids

Middleville, Michigan, United States -

Full Time

Start Date

Immediate

Expiry Date

13 May, 26

Salary

19.01

Posted On

12 Feb, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Meal Distribution, Inventory Management, Custodial Services, Leadership, Health Regulations Compliance, Food Service Operations, Dietary Restrictions Accommodation, Interpersonal Skills, Problem Solving

Industry

Non-profit Organization Management

Description

Description This is a seasonal position at YMCA Camp Manitou Lin, located in Middleville, MI, mid-March through mid-November. POSITION SUMMARY: The Head Cook is responsible for helping to oversee the preparation and distribution of meals; maintenance of food storage; and custodial services of kitchen, dishes, and food appropriation. This position requires face-to-face leadership and may involve early morning, evening and/or weekend responsibilities. ESSENTIAL FUNCTIONS: Works directly with Food Service Manager to help insure the smooth operation of Food Service Department Lead shift when Food Service Director is not present Check in food deliveries and assist with inventory process Assist Food Service Director with Summer Food Service Program Insure cleanliness of the Kitchen at the end of service, end of shift, and end of day Help to oversee preparation of meals for campers and guests Maintains stored food in accordance with State of Michigan Health Regulations Cleans all utensils used in food preparation and food services Cleans kitchen facility in accordance with State of Michigan Health Regulations Performs any other functions necessary for the smooth and efficient operation of the YMCA of Greater Grand Rapids COMPENSATION $15.21 - $19.01; Seasonal, Non-Exempt BENEFITS Free YMCA Individual Membership – Enjoy full access to facilities. Retirement Savings – 12% employer retirement contribution, no match requirement (upon eligibility) and a 403(b) savings plan. Paid Sick Time – Earn paid sick leave so you can focus on feeling your best when it matters most. Professional Growth – Access to ongoing training, development programs, and career advancement opportunities. Employee Assistance Program (EAP) – Free, confidential resources and counseling for you and your family. Requirements QUALIFICATIONS: High school diploma or General Education Diploma (GED); one to three months restaurant or cafeteria cooking experience, or related cooking volume experience and/or training; or equivalent combination of education and experience. Ability to prepare foods for special groups (i.e. dietary restrictions.) Ability to interact with people of all ethnic backgrounds, ages, and lifestyles. Ability and desire to work with children. CERTIFICATES, LICENSES, REGISTRATION ServSafe Certification Blood Borne Pathogen training Cardiopulmonary Resuscitation (CPR) Certification required within the first 60 days First Aid Certification required within the first 60 days State of Michigan criminal background clearance (ICHAT) WORK ENVIRONMENT AND PHYSICAL DEMANDS The work environment and 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 read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to add, subtract, multiply, and divide in all units of measure using whole numbers, common fractions, and decimals. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written or scheduled form. While performing the duties of this job, the employee is regularly required to stand, and walk for prolonged periods of time and over great distances. The employee is regularly required to lift 50 lbs or more repetitively throughout the day. Repetitive stooping and bending with frequent lifting of light and heavy objects required. The employee is regularly required to reach with hands and arms and talk or hear. The employee is frequently required to use hands to finger, handle, or feel. The employee is regularly required to sit; climb or balance; stoop, kneel, crouch, or crawl; and taste or smell. Specific vision abilities required by this job include distance vision, peripheral vision, depth perception, and ability to adjust focus. While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions, outside weather conditions, and extreme heat/cold. Must be able to mount and dismount a horse in an emergency situation without aid. TRAVEL 0-5% of local travel within the state of Michigan; occasional out-of-state travel may be required for educational conferences or training.

Responsibilities

The Head Cook assists in overseeing the preparation and distribution of meals, maintains food storage standards, and handles custodial duties for the kitchen and dishes. This role requires direct leadership and may involve varied hours, including early mornings, evenings, and weekends.