(Archived) Kitchen Assistant

YMCA of GREATER GRAND RAPIDs

Kitchen Assistant

Revision Date: March 2021 Reports to: Food Service Director

Status: PT Seasonal Branch:

FLSA Status: Non-Exempt; Hourly Department:

Job Grade: Compensation:

OUR CULTURE:

Guiding Principles describe our behaviors to support our organization’s work throughout its life in all circumstances, irrespective of changes in goals, strategies, and leadership. Our Guiding Principles are as follows: We CULTIVATE-We grow staff and volunteer leaders who will be stewards of the Y mission, resources, and opportunities. We OWN-We think long-term and act on behalf of the organization, beyond our own team. We WELCOME-We are inclusive of all people and all communities. We SERVE-We provide timely and excellent service to members, volunteers, community, and each other. We LEARN-We are never done learning and always seek to improve. We are curious about new possibilities and act to explore them. We UNITE-We work together to achieve big goals and speak as one voice. We RESPECT-We treat others with kindness and speak positively about other people in all situations. We PLAY-We celebrate, appreciate, and have fun!

The YMCA of Great Grand Rapids utilizes a Membership By Design framework, which is a member involvement and community building model for YMCAs across the country. All staff members—frontline, management, full- and part-time—and volunteers have a role to play in member engagement. These responsibilities can be broken into six steps:

1. Enrollment: Staff and volunteers encourage potential members to enroll in programs and activities that meet their needs.
2. Satisfaction: Staff and volunteers ask members continually about their satisfaction with a program or activity, track responses, listen to suggestions, and respond promptly in a manner consistent with the values of caring, honesty, respect, and responsibility.
3. Relationship Building: Staff and volunteers are open, friendly, and approachable to all YMCA members and participants. Staff and volunteers initiate interaction with and between members.
4. Education and Conversion: Staff and volunteers know about and share their knowledge of the YMCA, its programs, its policies, its mission, its values, and how it benefits members and the community.
5. Volunteerism and Leadership: Staff and volunteers create opportunities for members to volunteer in their areas of interest, and they ask members to do so whenever appropriate.
6. Ownership: Staff and volunteers encourage members to “own” the YMCA, using words such as “we,” “us,” and “our association” (and actions that match those words) to include members as well as staff and volunteers.

POSITION SUMMARY:

The Kitchen Assistant is responsible for assisting the Chef and Cooks; maintenance of food storage; and custodial services of kitchen, dishes, and food appropriation. This position requires face-to-face leadership and may involve early morning, afternoon and weekend responsibilities.

ESSENTIAL FUNCTIONS:

• ➢Assist chef and cooks in displaying food for all guests
• ➢Puts stock away when truck arrives
• ➢Removes trash from dining room and kitchen
• ➢Mops kitchen daily
• ➢Maintains stored food in accordance with State of Michigan Health Regulations
• ➢Cleans all utensils used in food preparation and food services
• ➢Cleans kitchen facility in accordance with State of Michigan Health Regulations

Performs any other functions necessary for the smooth and efficient operation of the YMCA of Greater Grand Rapids

QUALIFICATIONS:

The desire to work hard and learn work skills and life skills. The ability to keep your work are clean, neat and sanitized. Organizational skills a plus. Ability to interact with people of all ethnic backgrounds, ages, and lifestyles. Ability and desire to work with children.

CERTIFICATES, LICENSES, REGISTRATION

• Blood borne pathogens training required upon hire
• State of Michigan criminal background clearance (ICHAT)

YMCA LEADERSHIP COMPETENCIES:

Functional Expertise

• Has the functional and technical knowledge and skills to do the job at a high level of accomplishment.
• Uses best practices, guidelines, and industry standards as a framework to improve performance.

WORK ENVIRONMENT AND PHYSICAL DEMANDS

The work environment and physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to read and comprehend simple instructions, short correspondence, and memos.
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
• Ability to interpret a variety of instructions furnished in written or scheduled form.

While performing the duties of this job, the employee is regularly required to stand, and walk for prolonged periods of time and over great distances. The employee is regularly required to lift 50 lbs or more repetitively throughout the day. Repetitive stooping and bending with frequent lifting of light and heavy objects required. The employee is regularly required to reach with hands and arms and talk or hear. The employee is frequently required to use hands to finger, handle, or feel. The employee is regularly required to sit; climb or balance; stoop, kneel, crouch, or crawl; and taste or smell. Specific vision abilities required by this job include distance vision, peripheral vision, depth perception, and ability to adjust focus. While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions, outside weather conditions, and extreme heat/cold. Must be able to mount and dismount a horse in an emergency situation without aid.