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 and a residential camp serving more than 50,000 guests annually. The Executive Sous Chef is primarily responsible for overseeing The Schlessman Commons Dining Hall “Commons” operation. With the assistance of two supporting Sous Chefs (AM and PM), together they will manage our full-time and seasonal staff, daily meal services and banquet/catered orders. They will be the primary leader for ordering, receiving and storage of food, in accordance with budgetary guidelines; as well as the overall sanitation, cleanliness and safe food handling processes necessary per outlined standards. They are in charge of staffing issues, documenting process and conversations, working with the Executive Chef and FSD to ensure proper discipline and corrective measures are taken. Lastly, they will be in constant coordination with the Executive Chef regarding all SMR Kitchen Operations and expectations.

OUR MISSION AND 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 are committed to being welcoming to all people and to making a difference in the lives of our members, guests and staff. We count on our staff to provide extraordinary mission-based experiences for our guests and for each other.

ESSENTIAL FUNCTIONS:

• Oversee the daily kitchen tasks and assist in assigning priorities for kitchen staff.
• Oversee all kitchen activities in the absence of the Executive Chef.
• Oversees Sous Chef(s) and leadership team; daily check in’s, document department needs, follow up on B&G list, apprise team on updated information at SMR
• Oversee all Commons kitchen activities; including FOH & BOH, reporting back to Executive Chef in weekly meetings covering personnel, equipment, trainings, fore-casting seasonal trends
• Work holidays, weekends, morning and evening shifts.
• Ensure kitchen meets all OSHA, Department of Health, USFDA, and YMCA standards.
• Assist with training, development, and supervision of year-round and seasonal employees to ensure high morale and productivity, (as it follows the culture of the Commons kitchen and set expectations outlined in both the Handbook and our SOP guide).
• Assist with Commons Kitchen Scheduling, heavily influencing “aces in places” to create strong AM and PM teams through culture, personalities, and kitchen needs.
• Work to ensure high guest satisfaction; strong communication with FOH Manager, assisting their needs via scheduling and call-ins, maintaining a clean and efficient FOH space, documenting equipment malfunctions and maintenance, ensuring cash drawer practices are upheld
• Assist with training of back of house employees, coaching, and coordinate with HR on needed training. Lead new seasonal orientation classes; outlining Commons-specific handbook, tour, key kitchen words, explanation of equipment and employee expectations/SOP’s (i.e., calling in sick, switching shifts, etc.)
• Expansive knowledge of food service equipment including, but not limited to; computers, dish machine, broiler, steamer, ovens, slicer, skillet, etc.
• Promote a positive,  healthy, and safe work environment for all staff.
• Maintains a positive mental attitude, high-energy, and stamina to set the example for the whole team on a daily basis.
• Is a generator of ideas; thinking outside the box in the moment as well as for the future, continues to analyze the development and needs of the Commons Food Operation, forward thinker with an eye on the future & how we can get there.
• Work with Executive Chef to execute catering, group events, Weekly Digest Report, and extra-curricular programs (such as special cultural events, internal requests, misc. events)
• Assist Executive Chef with seasonal outlet operations as needed.
• Assist Executive Chef & CCO/Banquet Chef with catered events; physically and staffing.

REQUIREMENTS/QUALIFICATIONS:

• ServSafe Certification
• 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.
• Culinary degree, plus minimum of two years experience in an a la carte or buffet dining presentation and high-volume production.
• Two years of Management Experience; preferably on a large-scale operation specifically in dealing with multi-lingual staff operating in a mostly seasonal (high turnover) fashion.

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.
• Possess and demonstrate excellent customer service skills; for example, friendly, personable, helpful, patient, and professional.
• Support the YMCA of the Rockies 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 community.
• Must meet acceptable criminal background check standards.
• All other duties as assigned.

WORK ENVIRONMENT & PHYSICAL DEMANDS:

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

• Work in a kitchen environment
• Stand for long periods of time
• Work in a noisy environment
• Carry large objects, up to 30 lbs. Stoop, kneel, and bend throughout a shift.

Salary : $59,999 - $62,500