Kitchen Leader at Alfond Youth and Community Center

Waterville, Maine, United States -

Full Time

Start Date

Immediate

Expiry Date

24 Apr, 26

Salary

0.0

Posted On

24 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Commercial Cooking, Leadership Skills, Organizational Skills, Attention To Detail, Multi-tasking, Critical Thinking, Food Safety Practices, Communication Skills, Customer Service Skills, Flexibility, Sanitation, Menu Preparation, Inventory Management, Team Management, Record Keeping, Allergy Awareness

Industry

Recreational Facilities

Description

Description The AYCC is looking for a leader for our Kitchen, but wait... are those two jobs listed below?!? We are looking for one person to lead our kitchen, and your credentials and experience will help us determine if you would be a better fit for the Lead Cook position or Assistant Director of Food & Nutrition Services position. Our Lead Cook would focus on running the kitchen, assisting staff, and facilitating cooking for special events. While our Assistant Director would perform those duties along with a more direct role of overseeing staff, facilitating the process of utilizing grants, and assisting in more of the administrative side of running a kitchen. Our kitchen staff not only work hard to run our Wellness Window (eating area in the lobby), but they also feed our afterschool children healthy snacks and 1-3 meals per day which annualizes to about 85,000 meals. The team also caters any special event the AYCC hosts, including our community dinner each year. If you can cook, lead a team, and you have a passion for serving the community (literally and figuratively!) we want YOU to apply! BENEFITS: Health insurance Dental insurance Vision insurance Employer paid life insurance up to $10,000 Supplemental insurance (critical illness, additional life insurance, and accident coverage) Employer paid long term disability Short term disability Employee Assistance Program 403b Retirement with 4% matching contribution Free AYCC Membership The potential for FREE Childcare! Assistant Director of Food & Nutrition Services POSITION SUMMARY: Serve as head cook, manage the Waterville kitchen and lead a team that prepares and serves nutritious meals and snacks for our licensed childcare services, Wellness Window, and special events. ESSENTIAL FUNCTIONS: Direct daily kitchen operations including cooking, cleaning, and staff supervision. Prepare monthly menus, manage inventory, and order food & kitchen supplies while staying within the budget. Prepare healthy and nutritional meals and snacks that meet or exceed U.S. Department of Agriculture [USDA] standards for child and youth programming. Have an understanding of grants and comply with deliverables. Maintain records to comply with the requirements of Maine Department of Health and Human Services [DHHS] Prepare and serve food for special functions. Order needed supplies within budget limitations. Understand and prepare for allergies and/or other relevant health information that may affect the child in case of injury, behavior, or mental well-being. Review, allocate and code revenue and expenses in accordance with the approved chart of accounts. Accomplish department and organizational objectives by managing staff. SKILLS & COMPETENCIES: Commercial (large scale) cooking. Professionalism and the ability to interact/communicate effectively with staff of all levels. Demonstrated leadership skills Organizational skills & attention to detail Ability to multi-task and work in a fast-paced environment, both independently and as a team. Independent and critical thinking skills. A valid driver’s license with a clean record. KNOWLEDGE/EDUCATION/CERTIFICATION: A high school education or a GED equivalent is required. Culinary education or 3-4 years of experience is preferred. Servsafe certification (or ability to acquire) and adherence to food safety practices and procedures is required. EXPERIENCE: Minimum 3 years of experience cooking in a school, medical, or commercial environment is essential. Experience working around elementary school aged children and enjoying working in this environment is essential. At least 1-2 years of prior supervisory experience required; Experience as a kitchen manager is preferred. Lead Cook POSITION SUMMARY: Assist in coordinating kitchen staff in daily effort to prepare and serve nutritious meals & snacks for AYCC childcare programs and other AYCC endeavors while maintaining a clean and sanitized area. ESSENTIAL FUNCTIONS: Prepare and serve healthy and nutritious meals and snacks for AYCC child and youth programming. Work with the Food & Nutrition Services Director to prepare and distribute a monthly menu of meals and snacks that meet or exceed U.S. Department of Agriculture [USDA] standards appropriate for the persons served. Maintain order, safety, sanitation, and general cleanliness in accordance with the State of Maine Health Department rules and regulations. Understand and prepare for allergies and/or other relevant health information that may affect the child in case of injury, behavior, or mental well-being. Work with the Food & Nutrition Services Director to maintain records and prepare reports and claim necessary to comply with the requirements of Maine Department of Health and Human Services [DHHS] Prepare and serve for special functions as directed. Recommend needed supplies within budget limitations. SKILLS & COMPETENCIES: Commercial (large scale) cooking Ability to interact and communicate effectively with staff of all levels. Demonstrated internal and external customer service skills. Organizational skills & attention to detail Ability to multi-task and work in a fast-paced environment, both independently and as a team. Computer competency including the ability to prepare & produce reports Maintain confidentiality Ability to meet deadlines Critical thinking Flexibility A valid driver’s license with a clean record KNOWLEDGE/EDUCATION/CERTIFICATION: A high school education or a GED equivalence is preferred. Knowledge of, and adherence to, food safety practices and procedure is required. ServSafe certification or ability to obtain certification is required. EXPERIENCE: One to three years of experience cooking in a school, medical, or commercial environment is essential. Experience working around elementary school aged children and enjoying working in this environment is essential. WORK SCHEDULE: 40 Hours per week. Schedule will vary but is primarily M-F daytime hours. Occasional weekends and evening events.

Responsibilities

The Kitchen Leader will manage daily kitchen operations, including cooking, cleaning, and supervising staff while preparing nutritious meals and snacks. They will also oversee menu preparation, inventory management, and compliance with health regulations.