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Kitchen and Culinary Intern

YMCA of the Rockies
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POSITION SUMMARY:

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, serving more than 150,000 annually. A Kitchen & Culinary Intern will primarily be responsible for shift management of all kitchen & back of the house food service operations at Snow Mountain Ranch; including menu planning, food preparation, ordering, and kitchen cleanliness. The apprentice will also be responsible for compliance with federal, state and county health regulations. This internship is a learning experience and involves working closely with the Executive Chef and Sous Chef to learn culinary techniques, menu building and team management, as well as work with the Inventory Manager to understand stocking, product turnover, pricing and ordering within the Food & Beverage industry.

 

OUR 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 count on our staff to provide extraordinary experiences for our guests and for each other, and we expect a constant demonstration of our core values of caring, honesty, respect, responsibility, and faith.

 

ESSENTIAL FUNCTIONS:

  • Must be able to manage and direct staff of 6 or more.
  • Have excellent time management and organizational skills.
  • Have excellent critical thinking and problem-solving skills.
  • Be fluent in written and oral English.
  • Maintain a hygienic, neat, clean, professional appearance and presentation at all times.
  • Work holidays, weekends, and morning or evening shifts.
  • Be timely and dependable for scheduled shifts.
  • Be able to work eight-hour shifts on concrete floors and lift 70 pounds up to 36-inch-high tables.
  • Have basic food preparation and sanitation knowledge.
  • Have operational knowledge of a wide variety of F.S. equipment, including, but not limited to, computers, dish machine, broiler, steamer, ovens, slicer, tilt skillet, etc.
  • Direct aspects of food production during shift, such as ordering, storage, preparation, cleaning, portion control, inventory and record keeping while ensuring culinary excellence at all times.
  • Plan delicious and nutritious meals and deliveries to ensure the best utilization of the facilities and staff to meet customer needs.
  • Execute planned meals to the specification of Association Food Service Director, Executive Chef, and assistant Executive Chef.
  • Have ownership of produced meals, meal presentation, facility cleanliness, and working relationship with employees.
  • Train, supervise, develop, and evaluate new employees to ensure maximum productivity is attained, morale is at a high level and excellent customer service is delivered.
  • Understand cleanliness and sanitation protocol as directed by the YMCA of the Rockies and the Colorado Department of Health.

 

REQUIREMENTS/QUALIFICATIONS:

  • One-year experience in a la carte high volume operation with a focus on presentations, Management experience preferred.
  • Effectively coordinate with the Executive Chef & Banquet Manager to ensure high levels of customer satisfaction and seamless cooperation between front of house and back of house operations.
  • SERV Safe Certification or program completion within 3 months of hire.
  • Ability/qualifications to work in other kitchen areas as needed.
  • Participate in Y-USA Leader certification classes for professional development

 

GENERAL YMCA OF THE ROCKIES REQUIREMENTS

  • 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
  • Commitment to diversity, equity, inclusion, and anti-racism is required
  • Possess excellent customer service skills; for example, friendly, personable, helpful, patient, and professional
  • Support the Association 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 environment
  • Must meet acceptable criminal background check standards
  • Bilingual English/Spanish is a plus
  • All other duties as assigned

 

WORK ENVIRONMENT & PHYSICAL DEMANDS:

The physical demands described here represent those that must be met by an employee to perform the essential functions of this job successfully. 

  • Working in a fast-paced kitchen environment
  • Standing for long periods
  • Working outside in all weather
  • Various levels of noise; from none to very loud equipment or music
  • Carrying large objects, stooping, kneeling, and bending