Kitchen Asst-Resident Camp

Job Description

Job Description

Description:

POSITION SUMMARY: 

The Kitchen Assistant is responsible for assisting the cooks and Food Service Director in the kitchen and dining halls ensuring the kitchen is clean and efficiently operational. The Kitchen Assistant may assist in preparation of ingredients under the guidance of cooks and Food Service Director.

YMCA of Greater Bergen County operates traditional day and resident camps in Harriman State Park, NY, along Lake Kanawauke, providing a beautiful natural setting. The camp is 45 minutes from Hackensack, where our YMCA is located; all counselors and campers are bused to camp from the YMCA. Camp activities include swimming, boating, fishing, arts & crafts, sports & games, archery, nature, hiking, rock climbing, and challenge/low ropes course.

ESSENTIAL FUNCTIONS:

• Works as part of team to ensure food preparation areas are clean and hygienic.
• Prepare cruiser car with necessary dishes, silverware, trays, etc., and sets up dining hall for each meal including dirty dish rack, rag and silverware buckets, brooms, and dust pans.
• Assists in food preparation of meals according to the cook, which includes salad preparation and all items for salad bar, condiments, bread, butter, juice, water, milk, etc., desserts and other items as required.
• Serves food from serving counter putting out all necessary items for consumption.
• After meals, returns unused portions of food to kitchen counters and assist with organization of leftovers according to cook.
• Clean up serving areas including sanitizing, scrubbing counters, bringing in dirty dish racks, silverware and buckets, unused dishes, sweeping and mopping serving area and disposal of garbage.
• Adhere to procedures and rules of dish machine operation and while at the sink for pots.
• Daily and weekly cleaning as assigned ensuring kitchen, dining and storage areas are safe, clean and orderly.
• Follow and abide by the state health codes when handling food.
• May assist unloading shipment of food and supplies as needed.   

YMCA COMPETENCIES (Leader):

Mission Advancement : Accepts and demonstrates the Y’s values. Demonstrates a desire to serve others and fulfill community needs. Recruits volunteers and builds effective, supportive working relationships with them. Supports fund-raising.

Collaboration : Works effectively with people of different backgrounds, abilities, opinions, and perceptions. Builds rapport and relates well to others. Seeks first to understand the other person’s point of view, and remains calm in challenging situations. Listens for understanding and meaning; speaks and writes effectively. Takes initiative to assist in developing others.

Operational Effectiveness : Makes sound judgments, and transfers learning from one situation to another. Embraces new approaches and discovers ideas to create a better member experience. Establishes goals, clarifies tasks, plans work and actively participates in meetings. Follows budgeting policies and procedures, and reports all financial irregularities immediately. Strives to meet or exceed goals and deliver a high-value experience for members.

Personal Growth : Pursues self-development that enhances job performance. Demonstrates an openness to change, and seeks opportunities in the change process. Accurately assesses personal feelings, strengths and limitations and how they impact relationships. Has the functional and technical knowledge and skills required to perform well; uses best practices and demonstrates up-to-date knowledge and skills in technology. 

MINIMUM REQUIREMENTS/QUALIFICATIONS:

• High School Diploma, college credits/degree in Education preferred.  
• Basic understanding of food preparation, culinary arts, kitchen equipment and hygienic processes.  
• Strong interpersonal skills and ability to communication with all levels.  
• Ability to problem solve and take initiative that adhere to the purpose, mission and goals of the YMCA.  
• Ability to work as part of a team, as a role model and take initiative to identify potential risk factors and take measures to reduce them.  
• First-Aid, CPR and AED certification may be required.  

PHYSICAL DEMANDS Must be capable of being on your feet for long periods and move about the kitchen easily and quickly. Must be capable of bending, kneeling, squatting and lifting 30 pounds. Must be able to use kitchen equipment safely; operate electrical and mechanical equipment. Must be able to hear whistle or alarms.