Food Service Cook

YMCA of Metropolitan Detroit•Holly, MI

1d•Onsite

About The Position

The YMCA of Metropolitan Detroit is a non-profit organization dedicated to strengthening the foundation of community through youth development, healthy living, and social responsibility. Imagine going to work knowing that what you do each day positively affects the lives of the people in your community. Working at the Y, you’ll discover more than just a job—you’ll enjoy a career with the chance to make a lasting difference in the lives of those around you. FOOD SERVICE/COOK JOB DESCRIPTION Job Title: Food Service / Cook Department: Food Service FLSA Status: Non-exempt Status: Part-time, Seasonal April 1st - November 1st Reports to: Food Service Director POSITION SUMMARY: Under the supervision of the Food Service Director, the Kitchen Staff/Cook is responsible for food preparation, service, and cleanup at YMCA Camp Ohiyesa. The Kitchen Staff/Cook assists with maintaining a supportive, positive atmosphere that welcomes and respects all individuals, promotes the potential of all youth, and provides a quality experience to both youth and their families. This position supports the work of the Y, a leading nonprofit, charitable organization committed to strengthening community through youth development, healthy living and social responsibility.

Requirements

Must be at least 18 years of age.
Child Abuse Prevention training required within 30 days of hire.
Ability to develop positive, authentic relationships with people from different backgrounds.
Commitment to inclusion and compliance with the Americans with Disabilities Act (ADA).

Nice To Haves

Previous food service experience preferred
Serve-Safe certification preferred
Previous experience working with diverse populations.

Responsibilities

Responsible for assisting in the food preparation, cooking, serving, and cleanup of all meals served as directed by the Food Service Director.
Performs prep work such as washing, peeling, cutting and seeding fruits and vegetables.
Carries pans, kettles and trays of food to and from work stations, stove and refrigerator in accordance with safety standards.
Stores food in designated areas following wrapping, dating, food safety and rotation procedures.
Cleans work areas, equipment and utensils.
Distributes supplies, utensils and portable equipment.
Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control as directed by Food Service Director.
Serves guests in a friendly, efficient manner.
Assures compliance with all sanitation and safety requirements.
Performs other duties as assigned.