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Company: Great Miami Valley YMCA
Location: Hamilton
Posted on: January 10, 2022

Job Description:

Title: Food Service Program Director & Head Cook FLSA Status: Exempt Salary: $35,568 - $42,000/annually Status: Full Time Department: Camp & Child Care Reports to: Camp Executive Director Revision Date: 1/7/2022 Under the direction of the Camp Executive Director and in accordance with the Christian mission and purpose of the Great Miami Valley (GMV) YMCA Association, the Food Service Program Director & Head Cook is responsible for the overall administration of year-round kitchen operations which includes menu planning, food ordering, food prep, staff hiring/training, supervision, budget control, maintenance of a clean and orderly kitchen, events catering, ensuring the maintenance and cleanliness of all food service areas, and for the support of the food operations throughout the association. GREAT MIAMI VALLEY YMCA ASSOCIATION SUMMARY: OUR MISSION: To put Christian principles into practice through programs that build healthy spirit, mind, and body for all. OUR IMPACT: To strengthen our community by providing opportunities to serve children, individuals, and families in a safe environment which encourages all to live healthy lives and to exhibit positive character values such as faith, caring, honesty, respect, and responsibility. ESSENTIAL FUNCTIONS Supervises, directs, and coordinates all assigned full time, part-time and seasonal staff in kitchen duties. Strives to assure appropriate staff members are in place to deliver the highest quality programs and food. Works actively with Child Care Director Team and Camp Director Team to ensure success in their personal and professional performance objectives including quality programming, highest customer service, retention, and staff hiring. Assists with attaining the entire facility's goals of cleanliness and excellent first impression. Oversees compliance, training and leads the staff to apply and meet established CACFP, ACA and Association policies and standards. Provides ongoing analysis to determine appropriate changes needed to improve customer service and program effectiveness as it relates to kitchen operations. Prepares ingredients and cook orders according to food health and safety standards, as needed. Recommends and oversees the annual budget process for kitchen operations emphasizing income production and expense control. Directly supervises food ordering and menu planning functions. Coordinates supplies for kitchen operations through vendors. Actively participates in YMCA and professional trainings and committees. Provide outstanding food quality and service to our guests. Works with individual participants in accommodating any special dietary needs. Responsible for all aspects of safety in food service areas. Inspects equipment within food service areas for safety hazards, damage or wear. Increases guest awareness of healthy lifestyle factors. Communicates to Executive Director any concerns or incidents that may need follow- up. YMCA LEADERSHIP COMPETENCIES: Mission Advancement: Accepts and demonstrates the Y's values. Demonstrates a desire to serve others and fulfill community needs. Recruits volunteers and builds effective, supportive working relationships with them. 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. Establishes goals, clarifies tasks, plans work and actively participates in meetings. Follows budgeting policies and procedures, and reports all financial irregularities immediately. Strives to meet or exceed goals and deliver a high-value experience for members. 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. QUALIFICATIONS: Education: A bachelor's degree in culinary arts, hospitality management, or related field preferred and/or significant applicable experience in a related field. Certifications: CPR/AED, First Aid, and Oxygen required within first 60 days of employment and kept current. Certifications: Must hold a ServSafe Manager certification or have willingness to obtain in the first 90 days. Experience: CACFP supervisory experience is strongly preferred. Skills in kitchen operations, food preparation, menu planning, fiscal management, customer service, creativity, flexibility, eagerness to serve and involve others is required. Must hold a valid driver's license, insurable driver's record according to the YMCA's insurance carriers, and have reliable transportation to travel for business meetings, training events, YMCA site visits, vendors and suppliers, etc. Computer skills needed, particularly with Microsoft Office and email applications, along with ability to learn the internal YMCA software. WORK ENVIRONMENT AND PHYSICAL DEMANDS: The 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. The employee is regularly required to sit, stand and walk for long periods of time, to talk and hear, to lift and/or move up to 50 pounds, to climb or balance, to stoop, kneel, crouch, or crawl, occasional bending or squatting. The incumbent is required to use hands to finger, handle, or feel objects, tools, or controls. Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Also required is frequent hearing and talking, in person and on the telephone. The work environment includes time spent both indoor and outdoor. The noise level is normal to loud within an active YMCA program environment. Employment Type: Full Time Years Experience: 1 - 3 years Salary: $35,568 - $42,000 Annual Bonus/Commission: No

Keywords: Great Miami Valley YMCA, Hamilton , Cook, Hospitality & Tourism , Hamilton, Ohio

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