Head Cook

This position is part of our Food Service team and reports an off-site location. Must be available Monday - Friday, 6 AM to 2:30 PM.

OUR CULTURE:

Guiding Principles describe our behaviors to support our organization’s work throughout its life in all circumstances, irrespective of changes in goals, strategies, and leadership. Our Guiding Principles are as follows: We CULTIVATE-We grow staff and volunteer leaders who will be stewards of the Y mission, resources, and opportunities. We OWN-We think long-term and act on behalf of the organization, beyond our own team. We WELCOME-We are inclusive of all people and all communities. We SERVE-We provide timely and excellent service to members, volunteers, community, and each other. We LEARN-We are never done learning and always seek to improve. We are curious about new possibilities and act to explore them. We UNITE-We work together to achieve big goals and speak as one voice. We RESPECT-We treat others with kindness and speak positively about other people in all situations. We PLAY-We celebrate, appreciate, and have fun!

The YMCA of Great Grand Rapids utilizes a Membership By Design framework, which is a member involvement and community building model for YMCAs across the country. All staff members—frontline, management, full- and part-time—and volunteers have a role to play in member engagement. These responsibilities can be broken into six steps:

1. Enrollment: Staff and volunteers encourage potential members to enroll in programs and activities that meet their needs.
2. Satisfaction: Staff and volunteers ask members continually about their satisfaction with a program or activity, track responses, listen to suggestions, and respond promptly in a manner consistent with the values of caring, honesty, respect, and responsibility.
3. Relationship Building: Staff and volunteers are open, friendly, and approachable to all YMCA members and participants. Staff and volunteers initiate interaction with and between members.
4. Education and Conversion: Staff and volunteers know about and share their knowledge of the YMCA, its programs, its policies, its mission, its values, and how it benefits members and the community.
5. Volunteerism and Leadership: Staff and volunteers create opportunities for members to volunteer in their areas of interest, and they ask members to do so whenever appropriate.
6. Ownership: Staff and volunteers encourage members to “own” the YMCA, using words such as “we,” “us,” and “our association” (and actions that match those words) to include members as well as staff and volunteers.

POSITION SUMMARY:

The Head Cook will plan, direct, and coordinate the food service production. This position will support the Assistant Food Service Director in overseeing daily meal preparation and kitchen operations in support of the YMCA's nutrition programs, including the Child and Adult Care Food Program (CACFP) and the Summer Food Service Program (SFSP). This role supervises and coaches food service staff to ensure high-quality, nutritious meals are prepared, presented, and delivered efficiently and in compliance with all state, county, and federal guidelines. 

This position requires face-to-face leadership in these programs and may involve early morning, evening, and weekend responsibilities.

ESSENTIAL FUNCTIONS:

• Prepares and leads meal preparation for the association, CACFP and SFSP
• Leads and coaches the Food Service staff on meal preparation, presentation and quality
• Stage all meal components for drivers to easily pack and deliver in an efficient manner
• Assists Assistant Director in developing wholesome entrée selections for all menus
• Responsible for association catering events
• Utilizes the FIFO process for inventory to maintain the best quality product
• Produces all allergy & specialty meals by following the menu & production sheet.
• Maintains kitchen facility in accordance with State of Michigan Health Regulations and County Food Regulations
• Maintains requirements for MDE and USDA
• Delivers meals to sites as needed
• Assist with CACFP & SFSP site monitoring
• Assists Director with interviews, onboarding, and the supervision of kitchen staff
• Assists in managing the kitchen and upholding the guidelines in the association handbook to ensure safety
• Proactively look for opportunities to create efficiencies, reduce waste, and maximize resources to meet budgetary guidelines.
• Operates areas within directives and policies of the Association
• Assists with Annual Campaign fundraising efforts

Performs any other functions necessary for the smooth and efficient operation of the YMCA of Greater Grand Rapids

COMPENSATION

$16.43 - $20.54 ; Non-Exempt, Full-Time (40 hours/week)

BENEFITS:

• Free YMCA Family Membership and program discounts!
• Health/Dental/Vision Insurance
• Paid Time Off, beginning at 3 weeks per year
• 9 Paid Holidays per year
• 12% retirement contribution upon eligibility, learn more here
• 403(b) retirement savings account
• The YMCA of Greater Grand Rapids is a qualifying employer for the Public Service Loan Forgiveness (PSLF) program. More information can be found here.
• Paid Parental Leave
• Childcare discount
• Long term disability, basic life insurance and other voluntary benefits
• Ongoing training and development opportunities
• Access to the Employee Assistance Program and resources for you and your family
• Community Discounts, and more!

QUALIFICATIONS:

High school diploma or General Education Diploma (GED); six months to one year of experience in an institutional food service setting; Serv Safe & Serv Safe Allergy certified; experience with USDA food programs preferred, or equivalent combination of education, training, and experience. Ability to interact with people from all ethnic backgrounds, ages, and lifestyles. YMCA experience preferred.

CERTIFICATES, LICENSES, REGISTRATION

• ServSafe Certification
• State of Michigan criminal background clearance (ICHAT)
• Blood Borne Pathogen training
• Cardiopulmonary Resuscitation (CPR) Certification required within the first 60 days
• First Aid Certification required within the first 60 days
• Valid Michigan Driver's License
• Valid Chauffeur's License

WORK ENVIRONMENT AND PHYSICAL DEMANDS

The work environment and 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.

• Ability to read and comprehend simple instructions, short correspondence, and memos.
• Ability to write simple correspondence.
• Ability to add, subtract, multiply, and divide in all units of measure using whole numbers, common fractions, and decimals.
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
• Ability to interpret a variety of instructions furnished in written or scheduled form.

While performing the duties of this job, the employee is regularly required to stand, and walk for prolonged periods of time and over great distances. The employee is regularly required to lift 50 lbs or more repetitively throughout the day. Repetitive stooping and bending with frequent lifting of light and heavy objects required. The employee is regularly required to reach with hands and arms and talk or hear. The employee is frequently required to use hands to finger, handle, or feel. The employee is regularly required to sit; climb or balance; stoop, kneel, crouch, or crawl; and taste or smell. Specific vision abilities required by this job include distance vision, peripheral vision, depth perception, and ability to adjust focus. While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions, outside weather conditions, and extreme heat/cold.

TRAVEL

0-5% of local travel within the state of Michigan; occasional out-of-state travel may be required for educational conferences or training.