Kitchen & Culinary Intern

·       Must be able to manage and direct staff of 6 or more.

·       Have excellent time management and organizational skills.

·       Have excellent critical thinking and problem-solving skills.

·       Be fluent in written and oral English.

·       Maintain a hygienic, neat, clean, professional appearance and presentation at all times.

·       Work holidays, weekends, and morning or evening shifts.

·       Be timely and dependable for scheduled shifts.

·       Be able to work eight-hour shifts on concrete floors and lift 70 pounds up to 36-inch-high tables.

·       Have basic food preparation and sanitation knowledge.

·       Have operational knowledge of a wide variety of F.S. equipment, including, but not limited to, computers, dish machine, broiler, steamer, ovens, slicer, tilt skillet, etc.

·       Direct aspects of food production during shift, such as ordering, storage, preparation, cleaning, portion control, inventory and record keeping while ensuring culinary excellence at all times.

·       Plan delicious and nutritious meals and deliveries to ensure the best utilization of the facilities and staff to meet customer needs.

·       Execute planned meals to the specification of Association Food Service Director, Executive Chef, and assistant Executive Chef.

·       Have ownership of produced meals, meal presentation, facility cleanliness, and working relationship with employees.

·       Train, supervise, develop, and evaluate new employees to ensure maximum productivity is attained, morale is at a high level and excellent customer service is delivered.

·       Understand cleanliness and sanitation protocol as directed by the YMCA of the Rockies and the Colorado Department of Health.

·       One-year experience in a la carte high volume operation with a focus on presentations, Management experience preferred.

·       Effectively coordinate with the Executive Chef & Pine Room Manager to ensure high levels of customer satisfaction and seamless cooperation between front of house and back of house operations.

·       SERV Safe Certification or program completion within 3 months of hire.

·       Ability/qualifications to work in other kitchen areas as needed.