PM or AM Cook

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.

Commons Dining Hall serves nearly all of our guests and all of our staff; 3 meals per day via cold and hot buffet. As the PM cook you'll be responsible primarily for supper. For this job, you have at least one year of experience in volume food preparation, buffet presentation and institutional services, and are a respected supervisor with skills in meat cutting, baking, salad preparation and ala cart food prep. You'll typically spend the 8 hour shift on your feet, and may be lifting up to 50 lbs up to 4 feet

1. Assess strong leadership qualities, supervisory skills and technical skills in the areas of meat cutting, baking, salad preparation and a la carte food preparation. 2. Prepare and cook the evening meal or any other meal if necessary for 300 – 1000 people. 3. Assist the Association Food Service Director in menu preparation. 4. Train, supervise and evaluate up to 45 seasonal and three year-round staff. 5. Work with dining room supervisors to insure appropriate services and special dietary needs. 6. Maintain a positive relationship with all food service employees, guests and conference leaders. 7. Maintain acceptable standards in the F.S. areas based upon the Dept. of Health, OSHA, USDA and YMCA Safety Program. 8. Supervise the serving of the meal. 9. Insure conference attendee satisfaction and repeat bookings. 10. Develop good work habits in both seasonal and year-round staff. 11. Achieve revenue goals and control expenses. 12. Oversee all aspects of the evening food service operation. 13. Support the Association safety program. Promote safe work practices and a safe environment for guests/members and staff. 14. Support YMCA of the Rockies Mission Statement and reflect YMCA core values in all functions – faith, caring, honesty, responsibility & respect.

**JOB QUALIFICATIONS/REQUIREMENTS** 1. Minimum of one year of experience in volume food preparation, buffet presentation and institutional services. 2. Ability to operate daily kitchen equipment including such things as: slicer, grill, dish-machine, broiler, steamers, etc. 3. Able to stand and work for an eight-hour shift. 4. Able to lift 50 lbs. to height of four feet. **JOB QUALIFICATIONS/REQUIREMENTS** 1. Minimum of one year of experience in volume food preparation, buffet presentation and institutional services. 2. Ability to operate daily kitchen equipment including such things as: slicer, grill, dish-machine, broiler, steamers, etc. 3. Able to stand and work for an eight-hour shift. 4. Able to lift 50 lbs. to height of four feet.