Sous Chef

YMCA OF THE ROCKIES•Granby, CO

7d•$60,000 - $60,000•Onsite

About The Position

This position supports the work of the YMCA of the Rockies, Snow Mountain Ranch which operates a mission-based family and group conference and retreat center and a residential camp serving more than 50,000 guests annually. With the assistance of another Sous Chef, under direct supervision of the Executive Sous Chef, together they will manage our full-time and seasonal staff, daily meal services and banquet/catered orders. The Sous Chef is primarily responsible for overseeing The Schlessman Commons Dining Hall shift(s) relying on recipes and SOP’s for every service, keeping the team on task, and helping Food Service put out the highest quality and standard we can offer. They will be the secondary leader for ordering, receiving and storage of food, in accordance with budgetary guidelines; as well as the overall sanitation, cleanliness and safe food handling processes necessary per outlined standards. They are to report any staffing or scheduling, receiving, or customer complaint issues to the Executive Sous Chef, and are encouraged to handle any such situations per our guidelines. OUR MISSION AND CULTURE: We firmly believe in our mission of putting Christian principles into practice through programs, staff and facilities in an environment that builds healthy spirit, mind and body for all. We are committed to being welcoming to all people and to making a difference in the lives of our members, guests and staff. We count on our staff to provide extraordinary mission-based experiences for our guests and for each other.

Requirements

ServSafe Certification.
Possess a valid, USA state-issued driver’s license, an acceptable driving record, and comply with YMCA driving rules to be approved to operate YMCA vehicles.
Culinary degree, plus minimum of two years experience in an a la carte or buffet dining presentation and high-volume production.
Two years of Management Experience; preferably on a large-scale operation specifically in dealing with multi-lingual staff operating in a mostly seasonal (high turnover) fashion.
Uphold and reflect the YMCA core values of Caring, Honesty, Respect, Responsibility and Faith in all functions.
Uphold the YMCA of the Rockies Mission, policies, and programs.
Possess and demonstrate excellent customer service skills; for example, friendly, personable, helpful, patient, and professional.
Support the YMCA of the Rockies safety program. Promote safe work practices and a safe environment for guests, members, and staff.
Promote a cooperative, positive, and flexible atmosphere while working with others in a diverse community.
Must meet acceptable criminal background check standards.
All other duties as assigned.

Responsibilities

Oversee the daily kitchen tasks and assist in assigning priorities for kitchen staff.
Oversee all kitchen activities in the absence of the Executive Sous Chef.
Operates their shift in an organized, professional, and consistent manner using the tools we create(d) together for a streamlined operation.
Reports to Executive Sous Chef in weekly meetings covering personnel, equipment, trainings, fore-casting seasonal trends, FOH focus points, organization and daily happenings.
Must be able to work all shifts including holidays and weekends.
Ensure kitchen meets all OSHA, Department of Health, USFDA, and YMCA standards.
Assist with training, development, and supervision of year-round and seasonal employees to ensure high morale and productivity, (as it follows the culture of the Commons kitchen and set expectations outlined in both the Handbook and our SOP guide).
Create a culture of learning and growth for seasonal staff.
Maintain strong communications with Front of House Manager to ensure high guest satisfaction.
Assist seasonal staff with extra-curricular needs; specifically, Paycom Scheduling and/or Commons-related knowledge. Direct them as needed to HR, Executive Sous Chef, or other areas to help them feel comfortable.
Communicate and Assist your Sibling Shift – work with the other Sous Chef to see what needs they have, how to get ahead, and how to help each other stay accountable in concert with the Executive Sous Chef and Executive Chef.
Expansive knowledge of food service equipment including, but not limited to; computers, dish machine, broiler, steamer, ovens, slicer, skillet, etc.
Has a great awareness in their attitude, their mannerisms, and their choice of words used in the kitchen to promote a healthy and safe environment for our world-wide staff.
Maintains a positive mental attitude, high-energy, and stamina to set the example for the whole team on a daily basis.
Is a generator of ideas; thinking outside the box in the moment as well as for the future, continues to analyze the development and needs of the Commons Food Operation, forward thinker with an eye on the future & how we can get there.
Maintains high level of awareness for SAM Reports, Weekly Digest needs, Upcoming Drops and events.
“Oil the Machine”; most importantly the Sous Chef keeps their head on a swivel throughout their shift: Run circles, check in on all staff and their task, follow up, double check, assume nothing. Grab the proverbial oil can, walk around, and oil the moving parts.