Assistant Food Service Director/ Food Service/ Ozarks/ Full Time - Full-time

This position supports the work of the Y, a leading nonprofit committed to strengthening community through youth development, healthy living and social responsibility. Under the general direction of the Food Service Director, he or she is responsible for much of the overall administration and direction of the Food Service department. Many elements of administration, planning, accountability and operation are under his/her leadership. The Assistant Food Service Director is part of the Food Service department's core management team and may be required to assist in all aspects of the departments operation. He or she must be able to cook and produce upscale and attractive food, on time, to increase our sales and satisfy guest.

ESSENTIAL FUNCTIONS:

1. Ordering food and supplies that are needed for the menus currently being used.
2. Do a physical inventory of all foods and do a month's end report on them.
3. Oversee the preparation of meals and ensure recipes and proper procedure are being followed.
4. Monitor the budget daily and order/schedule accordingly.
5. Responsible for "Safety" training and the implementation of our safety programs.
6. Responsible for all phases of cleanliness of the Food Service department that exceeds the Health Department standards.
7. In the absence of the Food Service Director, he/she manages the entire operation in the same manner as though the director were present.
8. Trains and supervises all staff. Staff numbering up to 85 people during the peak season.
9. Participates in the implementation of the management system of the YMCA of the Ozarks.
10. Assists with World Service, United Way, Partner and Capital campaigns, through soliciting prizes, gifts, monetary donations, or bringing guests to events.
11. Implement a close working relationship with all departments involved in providing our guests and campers a positive experience.
12. Ongoing development of menus in addition to providing food for restricted diets.
13. Provides input to department policies and procedures by participating in special meetings and serving on committees as assigned.
14. Seeking methods for improvement, providing quality and service to meet the needs, wants and perceptions of the guests.
15. Maintains strict standards with regards to Local, State, and YMCA guidelines in food sanitation and Serve Safe specifications.
16. Provides preparation, delivery and set-up of all catering, banquets and special functions in an attractive and efficient manner.
17. Additional duties may be assigned by the Food Service Director from time to time as deemed appropriate and/or necessary.

1. This individual must possess human relation skills that will enable him/her to relate to and direct a large staff as well as being able to interact with the management staff and a broad spectrum of guests and campers.
2. This person must be skilled in holding employees accountable as well as coaching and development of his/her subordinates.
3. This person must possess knowledge and skills in all the areas of Food Service, preparation, menu planning, training, inventory control, ordering, accounting, and all phases of food safety and sanitation.
4. Additionally, the Assistant Food Service Director needs to be mature, able to exercise good judgment and problem solving.
5. He/she must also possess physical strength with the ability to lift to waist height up to 50 pounds. He or she must also withstand changing temperatures in freezers and outdoors.
6. Manage the operations of the Camp Lakewood kitchen when needed.

YMCA LEADERSHIP COMPETENCIES:
Mission Advancement: Accepts and demonstrates the Y’s values. Demonstrates a desire to serve others and fulfill community needs. Recruits volunteers and builds effective, supportive working relationships with them. Supports fund-raising.
Collaboration: Works effectively with people of different backgrounds, abilities, opinions and perceptions. Builds rapport and relates well to others. Listens for understanding and meaning; speaks and writes effectively. Takes initiative to assist in developing others.
Operational Effectiveness: Makes sound judgements, and transfers learning from one situation to another. Establishes goals, clarifies tasks and plans work. Follows budgeting policies and procedures and reports all financial irregularities immediately. Strives to meet or exceed goals. Has the functional and technical knowledge and skills required to perform well; uses best practices and demonstrates up-to-date knowledge and skills in technology. Has a basic understanding of the following: General Office Equipment, Computer Skills, Serve Safe, Quality Control, Staff Scheduling, Event Planning.
Personal Growth: Pursues self-development that enhances job performance. Demonstrates an openness to change, and seeks opportunities in the change process. Understands the daily impact of the following and represents them in a positive manner: Action Oriented, Business Understanding & Vision, Customer Oriented, Delegation, Emotional Stability, Establishing Priorities, Flexibility, Independence & Decision Making, Innovation & Creativity, Integrity & Trust, Interpersonal Skills, Leadership, Listening Skills, Oral Communication Skills, Organization & Planning, Peer Relationships & Teamwork, Problem Solving, Results Oriented, Self-Starter, Written Communication.

Ozarks - Assistant Food Service Director

Full Time

YMCA of the Ozarks

Requirements

QUALIFICATIONS:

Education: A degree in Business or Hospitality management preferred.

Experience: A minimum of five years Food Service experience is required. Experience needs to be broad based from simple to upscale cuisine and service.

Two years of management experience.

Special skills, Licenses, Certifications or Equipment:

Serve Safe certification

Must provide and maintain a Class “E” Driver License and a clean driving record in order to operate company vehicles.

WORK ENVIRONMENT AND PHYSICAL DEMANDS:

1. Physical Mobility: walking, climbing, stairs, standing, kneeling, bending, leaning, stooping and sitting for extended periods of time.
2. Lifting: ability to lift up to 50 pounds waist high regularly.
3. Sensory Requirements: ability to listen, smell, touch, taste and distinguish colors.
4. Ability to drive vehicles (golf carts, car, van and/or bus) Must show proof of Class E license and clean driving record when accepting position.
5. Ability to maintain alertness for several hours at a time.
6. Ability to speak concisely and effectively communicate.