Camp Menogyn Kitchen Manager (Food Services)
The salary for this position starts at $20.00 hourly. We take into consideration an individuals background and experience in determining salary; therefore, base pay offered may vary considerably depending on job-related knowledge, skills, and experience. The compensation package includes a wide range of other benefits and earned time off that vary depending on part-time or full-time status.
1. Job Summary:
The Kitchen Manager ensures that high quality and nutritional food is provided to participants and guests. The incumbent provides an environment which supports the vision of growing and building relationships in a healthy setting. The incumbent manages the kitchen operation within the established budget and maintains the highest standards of health and sanitation possible. The incumbent supervises kitchen staff, the ordering and preparation of food, and menu planning.
2. Essential Functions:
Develops menu plans that support healthy, nutritious meals and comply with Nourish standards while providing menu options for a wide variety of dietary needs and restrictions.
Maintains an appropriate inventory of food supplies while working with food providers to ensure quality of food supplies.
Prepares or oversees the preparation and delivery of meals.
Develops and enforces safety and cleanliness protocols.
Utilizes leftover food in meal preparations as appropriate and safe to minimize waste.
Hires, trains, schedules and supervises kitchen staff to meet kitchen needs.
Maintains positive relationships with staff and volunteers which support the Ys vision.
Practices personal hygiene and cleanliness in handling food
3. Relationships:
This position reports to the Food Service Manager. The incumbent may supervise kitchen staff. The incumbent regularly interacts with participants, the general public, staff, and volunteers.
4. Qualifications:
Required:
Minimum age of 18.
Adult and Pediatric First Aid & CPR/AED provided by YMCA or other certified organization (can be obtained upon hire if needed)
Minimum of three (3) years of experience working in food service preparation and delivery
Minimum of one (1) year of experience managing a commercial kitchen to include supervision or work direction to kitchen staff
Demonstrated experience providing high quality, tasty menu planning while implementing Nourish standards
Maintains and enforces clean and safe kitchen work areas, stockroom, freezer, refrigerator, dining room, dish room and loading dock in accordance with State of Minnesota/ Wisconsin health regulations.
Food Safe Certification by the county Public Health Department or the ability to obtain the certification.
Effective verbal communication skills
Basic computer skills
Ability to and desire work to with diverse groups, including young people
Preferred:
Knowledge of kitchen equipment operation
Post-secondary education in nutrition
6. Work Conditions:
Ability to lift, carry and push food carts up to 50 pounds.
Requires ability to safely operate all necessary kitchen equipment and cleaning supplies. (The incumbent utilizes equipment which can be potentially dangerous to include knives, ovens, meat slicers, mixers, broilers, and cleaning chemicals.)
Ability to stand for long periods of time.
7. Additional Notes:
This job description represents the major functions of the position but is not intended to be all-inclusive. The incumbent is responsible for taking direction from the Executive Directors or their representatives in completing projects or performing duties deemed necessary for success.
Diversity, Equity and Inclusion Pledge
The Y of the North is committed to the work and everyday practices of eliminating disparities and eradicating of unjust systems to become a multicultural, anti-racist and anti-oppressive organization. YMCA of the North team members and volunteers must exemplify the associations mission, vision and values of caring, equity, honesty, respect and responsibility.
The YMCA of the North continues to develop plans and strategies to ensure team members and volunteers reflect the demographics of the communities we serve. We will continually conduct institutional racism and oppression review of our policies, procedures and practices in recruitment and selection; compensation and benefits; professional development and training; promotions; transfers; layoffs; terminations; and the ongoing development of a multicultural, anti-racist and anti-oppressive work environment and culture that promotes equity and respect for the human dignity of all. We value and respect this diversity and choose to be inclusive through our acceptance of all.
