The Food Handler is responsible for assisting in the preparation and cooking of meals and providing high quality food service. Handlers must meet applicable American Camp Association standards and County health laws in food service area. Food Handler works with food service team and is responsible for cleanliness and light maintenance of the camp kitchen and dining hall facilities. Work with leadership staff to ensure good communication and positive sense of community.
SALARY RANGE: $22.00-$26.00/hour
ESSENTIAL FUNCTIONS:
- Carry food supplies, equipment, and utensils to and from storage and work areas; Wash dishes, pots, pans, cutlery and cups.
- Prepare a variety of foods, such as meats, vegetables, desserts, according to supervisors' instructions, following approved procedures.
- Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
- Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
- Use manual or electric appliances to clean, peel, slice, and trim foods.
- Stir and strain soups and sauces.
- Prepare and serve a variety of beverages such as coffee, tea, and soft drinks.
- Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
- Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
- Make special dressings and sauces as condiments for sandwiches.
- Cut, slice or grind meat, poultry, and seafood to prepare for cooking.
- Stock cupboards and refrigerators, and tend salad bars and buffet meals.
- Inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
- Store food in designated containers and storage areas to prevent spoilage.
- Clean and sanitize work areas, equipment, utensils, dishes, or silverware.
- Portion and wrap the food, or place it directly on plates for service to patrons.
- Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
- Take and record temperature of food and food storage areas such as refrigerators and freezers.
- Scrape leftovers from dishes into garbage containers.
- Remove trash and clean kitchen garbage containers.
- Sweep and mop kitchen / dish room floor.
- Load dishes, glasses, and tableware into dish washing machines.
The physical demands of the position include:
- Visual and auditory ability to observe and to respond to critical incidents and the physical ability to act swiftly in an emergency situation.
- Ability to lead and interact in group activities and perform related physical skills.
- Ability to stand, walk, sit, stoop, kneel, or crouch. Ability to climb, push, and pull.
- Ability to lift and carry objects up to 50 pounds.
Qualifications
- Highly organized and detail oriented and have the ability to prioritize work load.
- Able to work with a team.
- Able to stand for long periods and have the ability to life at least 50 pounds.
- Flexible in shifts they are able to work.
- Able to use hands and arms to handle, position, move materials, and manipulate things.
- Work environment may call for standing, walking, sitting, stooping, kneeling, and/or crouching throughout the work shift, as well as climbing, pushing and pulling.
- Must have excellent customer service skills.
- Ability to observe and respond to critical incidents and the physical ability to act swiftly in an emergency situation.
- High school diploma or equivalent.
- Ability to acquire county food safety and sanitation certification.
- Minimum of one year of food handling experience.
YMCA COMPETENCIES (Leader):
Change Leadership: Facilitates, co-creates, and implements equitable change for the good of the organization and/or community.
Engaging Community: Builds bridges with others in the community to ensure the Y's work is community-focused and welcoming of all, providing community benefit.
Philanthropy: Secures resources and support to advance the Y's work.
Volunteerism: Engages volunteers and promotes social responsibility at all levels of the organization.
Collaboration: Creates sustainable relationships within the Y and with other organizations in service to the community.
Communication & Influence: Listens and expresses self effectively and in a way that engages, inspires, and builds commitment to the Y's cause.
Inclusion: Values all people for their unique talents and takes an active role in promoting practices that support diversity, inclusion, and global work, as well as cultural competence.
Critical Thinking & Decision Making: Makes informed decisions based on logic, data, and sound judgement.
Fiscal Management: Manages the Y's resources responsibly and sustains the Y's nonprofit business model.
Functional Expertise: Executes superior technical skills for the role.
Innovation: Creates and implements new and relevant approaches and activities that improve and expand the Y's work and impact in the community.
Program/Project Management: Ensures program or project goals are met and intended impact occurs.
Developing Self & Others: Develops self and supports others (e.g.: staff, volunteers, members, program participants), both formally and informally, to achieve their highest potential.
Emotional Maturity: Demonstrates ability to understand and manage emotions effectively in all situations.
