Kitchen Director

YMCA of Western North Carolina•Bryson City, NC

3d•$31•Onsite

About The Position

As the Kitchen Director, you will be responsible for initiating, implementing, and overseeing food preparation for campers, staff, and volunteers. The Kitchen Director will also oversee a staff of kitchen assistants and provide direction on day-to-day tasks and activities. Private cabin included.

Requirements

Must be 21 years of age or older
High School Diploma
Serve Safe Certification
Supervisory experience in kitchen operation
Must have at least 4 years of kitchen experience, including food ordering
A strong base of culinary knowledge.
Skill and experience in using Kitchen equipment (Range, tilt skillet, mixer, ovens, etc.).
Knowledgeable about food preparation and storage rules responsibilities that also include American Camp Association, State and County guidelines.
Ability to stand for an extended period of time.
Bend or stoop to reach various height levels.
Ability to occasionally lift and move up to 50 lbs, pushing or pulling.
Use their hands to handle, control, or feel objects, tools, or controls.
Significant fine finger dexterity.
Repetitive movements.

Responsibilities

Helps support the camp’s mission by preparing meals that meet disclosed dietary needs and are served according to kitchen menus and program schedules.
Provides excellent customer service by maintaining a clean and safe Dining Hall environment.
Supervises all kitchen staff and provides feedback when needed.
Serves as a point of contact in the Kitchen for Camp staff, members, and tenants.
Assists and/or manages complaints, issues, phone calls, or other necessary information.
Performs quality work within given deadlines and expectations with or without direct supervision.
Serves effectively as a team contributor on all assignments.
Interact professionally with other employees, members, program participants, volunteers, and other individuals within the community while always being mindful of the YMCA’s four core values of caring, honesty, respect, and responsibility.
Ensures high quality and timely Kitchen delivery and utmost cleanliness of dining hall facilities in accordance with the Department of Health of North Carolina, Swain County regulations, and YMCA and American Camp Association policies.
Assists in identifying and resolving risk management issues.
Completes all appropriate paperwork regarding incidents and accidents.
Works independently while understanding the necessity for communicating and coordinating work efforts with appropriate individuals.
Manages kitchen budget and calculates food usage to provide sufficient servings for each participant and staff.
Models inclusive management behaviors and embraces all dimensions of diversity by building strong teams that apply their diverse skills and perspectives to advancing our mission.
Responsible for engaging with and managing vendors ensuring alignment with the organization’s guidelines.
Assists with assigned maintenance and housekeeping projects when the kitchen is not operating.
Establishes weekly menus.
Maintains all standards with the ACA and State Health Department.