Sous Chef

YMCA of the Pines•Medford Township, NJ

23d•$45,000 - $50,000

About The Position

This position is responsible to oversee in conjunction with the Executive Chef all daily management of the Food Service Department. Responsibilities include food service-related logistics for YMCA of the Pines programs, and the necessary communication with appropriate department Directors and/or customers. The position is responsible matters relating to Food Services including overseeing meal preparation, budget oversight and implementation, inventory management, staff instruction and management, meeting with group leaders and/or parents about food and special meal requirements, implementing sanitation and other certifications as required by the local Department of Health and the American Camp Association (ACA), and responding to the needs of parents or other individuals. This job announcement is not intended to be inclusive of all functions, responsibilities and qualifications associated with the position, however, representative of the essential job functions and typical criteria considered necessary to successfully perform the position.

Requirements

The position requires a minimum of an Associate’s Degree in Culinary Arts, and more than 4 years’experience in institutional cooking.
Specific relevant experience may be considered a substitute for the educational requirement and will be reviewed on an individual basis.
The Head Chef, in compliance with state and local Health Departments, must maintain a ServSafe Manager’s certification.
This may be obtained within 90-days of hire.
Ability to perform the skills required of a professional Chef.
Ability to work in excess of a 40-hour week with irregular work hours.
Ability to walk, stand, and sit (including on the floor) for long periods of time.
Exposure to communicable diseases and bodily fluids.
Must be able to lift and carry food and supplies weighing up to 20 pounds.
Ability to stand or sit while maintaining alertness for several hours at a time.
Position may require bending, leaning, kneeling, and walking.
Ability to speak concisely and effectively communicate person to person and via electronic communication.
Visual and auditory ability to respond to critical situations and physical ability to act swiftly in an emergency.
Ability to view/enter data for long periods of time.
Ability to withstanding heat and/or cold weather conditions for lengthy periods of time.

Responsibilities

Prepare and provide healthy and nutritious meals and snacks in concert with tight management in the following areas: Outdoor Center, summer camp programs, Schools Out, Wilderness Trips, Membership, special events, banquets, and other operations for YMCA of the Pines (including branches and off-site facilities).
Supervise and coordinate activities of cooks, general Food Service staff, and all kitchen or dish room personnel.
Train and supervise full and part time staff as it relates to the delivery of the service. This includes intake, housing, training, assisting with, and providing travel arrangements for seasonal International Support Staff.
Manage risk in all food service areas of camp. Complete incident report within 24 hours of an occurrence.
Manage sanitation in all food service areas to ensure safe meals to all customers.
Develop and maintain first-class public relations and customer service with all clientele, in the community, and in the facility through effective communication and service.
Review and consult the annual budget for expected revenue and expenses, and ensure that all services are conducted within budget, and revenue goals met or exceeded.
Control expenses through portion control, inventory control and implementation, and good purchasing techniques.
Prepare all food service areas for ACA visits and yearly Health Board inspections and routinely follow all guidelines set by all applicable agencies and regulators.
Ensure that the Food Services Department meets all ACA, State of New Jersey, YMCA, Local and Federal Government standards.
Participate and support fundraising activities including special events and fundraisers, and the identification of and application for applicable grants.
Execution and service of nutritious, delicious, and appealing looking meals.
Ensure that the dining halls, kitchens, food service vehicles, and general equipment are neat, clean, and organized.