REPORTS TO:  Executive Chef

CLASSIFICATION: Full-Time/Non-Exempt

SALARY: $20.78 - $29.11

BENEFITS: 10% YMCA Retirement, Family Program Fees, Free Day Camp, Health Insurance, Paid Time Off. 

POSITION SUMMARY: The position assists in managing all functions of food service preparation, execution of the selected menu, preparation of product orders, and inventory. The incumbent must possess knowledge of and work within the NYS Department of Health guidelines and laws

SUPERVISORY RESPONSIBILITIES: Cooks, Prep Cooks

ESSENTIAL FUNCTIONS

1. Lead a team focused on consistently providing excellent customer services while executing YMCA core values.
2. The Sous Chef will assist the Executive Chef with scheduling and staff training.
3. The Sous Chef is responsible for the cleanliness of the kitchen, coolers, dry storage areas, and loading dock where orders are received. 
4. Works with the Executive Chef to develop menus and recipes.
5. Assist in ordering products and monitoring inventory, food deliveries, and special functions.
6. Monitor, track, and control production and waste.
7. Maintain NYS Department of Health guidelines and cleanliness, organization, sanitation, and safety laws.
8. Report all accidents and incidents involving self, staff, and guests.
9. Maintain personal hygiene.
10. As a 24-hour operation, all staff may be asked to work weekend, evening, or night shifts and/or holidays in order to serve our members, guests, and program participants.
11. Any other duties as assigned.

QUALIFICATIONS: 

• Minimum of two years experience working in food service management in a leadership capacity
• One year of ordering and inventory control
• Extensive knowledge of the proper usage of kitchen-related equipment
• Excellent human relations skills, good organizational skills, and communication skills
• Basic computer skills, including Microsoft Office 365 programs. 
• Familiarity with vendor ordering/inventory systems, POS software, and PMS systems is preferred.

PHYSICAL REQUIREMENTS:

• Prolonged periods of standing and preparing and cooking food.
• Must be able to lift up to 25 pounds at times.
• Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.