Camp Cook

POSITION SUMMARY:

These general functions will be carried out in keeping with the Goals, Policies and Mission of the YMCA of the East Bay. Under the direction of the Food Services Director, the Cook will provide direction to kitchen support staff and perform the necessary tasks to support the food service program in keeping with the YMCA’s Healthy Living focus.

ESSENTIAL FUNCTIONS:

1. Prepare and serve high-quality, nutritious and timely meals in accordance with guidelines set out by the Food Services Director and in compliance with food safety standards.
2. Work cooperatively with all staff to ensure the quality of the program.
3. Initiate, strengthen and maintain good communication with staff, children and adult guests.  Positively explains and interprets program standards and policies. 
4. Provide friendly and exceptionally helpful customer service.
5. Accurately complete food supply inventory in a timely manner and monitor inventory needs. Unload and Store food deliveries in a safe and timely manner.  
6. Attend to the proper maintenance and sanitary standards for all food service equipment and kitchen areas.
7. Proactively communicate with Food Services Director about program operations and needs.
8. When necessary, assist with Kitchen Support Staff duties to meet the needs of the food services program.
9. Follow YMCA policies and procedures, including those related to medical and disciplinary situations, child abuse prevention, dress code, cell phone use and emergencies.
10. Attend and actively participate in department trainings, staff meetings and special events as scheduled.  
11. Performs other duties as assigned.

WORK ENVIRONMENT & 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
• Sufficient strength, agility and mobility to perform essential functions of position and to supervise food services activities
• Ability to stand for 4 hours at a time
• Ability to lift and move 50 lbs. without assistance and up to 70 lbs. with assistance 
• Sufficient use of hands for fine manipulation and repetitive kitchen tasks
• Ability to perform essential care and maintenance of kitchen and kitchen appliances which may involve, but not limited to the following activities: semi–reaching to full-reach overhead; crouching; kneeling; twisting of the waist, shoulders, and/or legs
• Ability to clearly see close work that duties may require

LEADERSHIP COMPETENCIES: