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:
POSITION SUMMARY
The Head Cook is responsible for helping to oversee the preparation and distribution of meals; maintenance of food storage; and custodial services of kitchen, dishes, and food appropriation. This position requires face-to-face leadership and may involve early morning and weekend responsibilities
ESSENTIAL FUNCTIONS
Performs any other functions deemed to be necessary for the smooth and efficient operation of YMCA Camp Manitou-Lin.
COMPENSATION
$14 -$17 ; Part Time; Non-Exempt (up to 25 hours/week)
Free YMCA membership!
Requirements:
QUALIFICATIONS:
High school diploma or General Education Diploma (GED); one to three months restaurant or cafeteria cooking experience, or related cooking volume experience and/or training; or equivalent combination of education and experience. Ability to prepare foods for special groups (i.e., people with eating disorders, diabetes, or food allergies; and vegetarians, etc.) Ability to interact with people of all ethnic backgrounds, ages, and lifestyles. Ability and desire to work with children. Food Safety Manager Certification and YMCA experience preferred.
CERTIFICATES, LICENSES, REGISTRATION
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.
TRAVEL
0-5% of local travel within the state of Michigan; occasional out-of-state travel may be required for educational conferences or training.
PM21
PI192596435