Executive Chef / Kitchen Manager

YMCA of the Rockies is a diverse charitable organization dedicated to changing lives through building and strengthening relationships. This commitment, shared by guests, staff, volunteers and donors is focused on youth development, healthy living and fostering social responsibility.

The Executive Chef/Kitchen Manager is responsible for the daily management of all kitchen/back of the house food service operations at Estes Park Center; including menu planning, ordering, preparation, serving and cleaning up, appropriate staff scheduling and guest satisfaction. This person is also responsible for compliance with federal, state and county health regulations.

YMCA of the Rockies is seeking an experienced Executive Chef/Kitchen Manager for the daily management of all kitchen/back of the house food service operations at Estes Park Center; including menu planning, ordering, preparation, serving and cleaning up, appropriate staff scheduling and guest satisfaction. This person is also responsible for compliance with federal, state and county health regulations.

**ESSENTIAL FUNCTIONS / REQUIREMENTS:** 1. Culinary degree preferred, plus two years’ chef experience. 2. Minimum of five years’ experience in volume food preparation, institutional food service, buffet presentation and carryout/grab and go service. 3. ServSafe Certification. 4. Strong leadership qualities and minimum of two years supervisory experience. 5. Proven record of sound managerial and organizational skills to plan and serve up to 8,000 meals per day during peak seasons. 6. Operate within developed budget and provide accurate data and timely completion of all recording and reporting activities. 7. Effectively coordinate with the Dining Room Manager to ensure high levels of customer satisfaction and seamless cooperation between front of house and back of house operations. 8. Train, develop, supervise and evaluate employees to ensure maximum productivity is attained and morale is at a high level.Monitor scheduling, time keeping and training for Food Service personnel. Set performance and accountability standards and follow through with evaluation of performance. 9. Order food, supplies and equipment necessary for the food service operation in coordination with the Association Food Service Director. 10. Plan delicious and nutritious meals and deliveries to ensure the best utilization of the facilities and staff to meet customer needs. 11. Responsible for compliance with all Federal, State and Local Health Codes and overall quality assurance in the kitchens. 12. Direct all aspects of food production, ordering, storage, preparation, portion control, inventory and record keeping while ensuring culinary excellence at all times. 13. Uphold the YMCA of the Rockies Mission, policies and programs. 14. Support the Association safety program. Promote safe work practices and a safe environment for guests, members and staff. 15. Able to physically move throughout all food service operations. 16. Uphold and reflect the YMCA core values of Caring, Honesty, Respect, Responsibility and Faith in all functions. 17. Effective interpersonal skills in order to maintain positive working relationships with food service staff, vendors, guests, department managers and other Association employees. 18. Must meet acceptable criminal background check standards. 19. Ability to work cooperatively with others in a diverse environment. **Other Functions / Requirements:** 1. Possess excellent customer service skills; for example, friendly, personable, helpful, patient, and professional. 2. Must possess a valid, USA state issued driver’s license, an acceptable driving record, and comply with YMCA driving rules to be approved to operate YMCA vehicles. 3. Ensure clean FS facilities and maintain required standards in regards to OSHA, Department of Health, USFDA and YMCA. 4. Report to Association Food Service Director on progress of major projects and needs of the department. 5. Promote a cooperative, positive and problem-solving atmosphere at all times. 6. Support and contribute to employee training programs, such as the International Training Program, Calvin Leadership Program, Navigators, etc. 7. 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. 8. All other duties as assigned.