On-Site Cook
2 weeks ago
Sign on bonus may apply
POSITION SUMMARY:
The position is responsible for all phases of the meal process, ensuring quality food handling, maintaining clean and sanitary conditions in accordance to Board of Health regulations. This position supports the work of the Y, a leading nonprofit committed to strengthening community through youth development, healthy living and social responsibility.
ESSENTIAL FUNCTIONS:
• Interpret menu to ensure quantities include the possibility of second servings, and recipes to provide nutritious appetizing and good tasting items for the given number of people to be served.
• Work with Director on food orders, manage deliveries and minimize waste.
• Preparing meals for special diets as needed.
• Follow state health department regulations pertaining to safe food practice
• Supervise and manage two kitchen staff
• Ensure food preparation areas and serving areas are safe and sanitary utilizing best practice in food handling. Ensure quality of ingredients.
• In advance of the meal preparation, remove items from the freezer, and ensure there is enough time for it to defrost according to Board of Health regulations.
• Determine the necessary food and ingredients are on hand in advance of menu/meal preparation.
• Time management in meal preparation is critical to ensure meals are served on time.
• Be innovative and flexible to use leftovers, within approved Board of Health regulations whenever and wherever possible, to supplement or replace a scheduled menu item with Food Service Director’s approval.
• Ensure and put into regular practice good housekeeping, personal hygiene according to state health codes includes cleaning equipment, stoves, ovens, refrigeration, and other work surfaces/areas while preparing and storing food.
• Communicate with Food Service Director of any supply shortages, mechanical, structural repair needs.
• Assist the Food Service Director with planning and preparation for special events, cookouts, bag lunches, pack-outs to ensure the smooth operation of food service operations.
• Perform other job-related duties as requested and necessary.
• Perform a final shutdown and deep clean at the end of the season.
MINIMUM REQUIREMENTS/QUALIFICATIONS:
• High school diploma or equivalent. Culinary school preferred.
• Minimum of three (2) years proven cooking experience in an institution or large kitchen operation. Camp operation a plus.
• Strong time management and organizational skills.
• Strong knowledge of utilizing kitchen equipment and tools.
• Strong knife/cutting skills; food preparation and presentation.
• Strong commitment to following all sanitation procedures.
• Strong interpersonal skills and ability to build team spirit, communicate with all levels of staff.
• Ability to problem solve and take initiative that adhere to the purpose, mission and goals of the YMCA.
• CPR, First Aid and AED certifications may be required.
PHYSICAL DEMANDS
Must be capable of being on your feet for long periods with agility to move about and throughout the kitchen. Must be capable of bending, kneeling, squatting and lifting 30 pounds. Must be able to hear whistle or alarms.
INTERNAL CANDIDATES: Current active employees of the Metropolitan YMCA of the Oranges should apply via the Careers section of the Dayforce Employee Account.
Professional development opportunities and complimentary use of YMCA facilities.
We are proud to be an EEO/AA/employer M/F/D/V. Employment is subject to extensive background check.
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