Are you passionate about serving others? Do you have a commitment to compassion and excellence? Do you work in food service and LOVE providing youth and adults with delicious and healthy meals? Join Camp Widjiwagan's kitchen staff team in delivering nutrition and mission!
The kitchen staff and server role includesassisting in the preparation of healthy and nutritious meals for participants, maintaining appropriate health standards, and serving. The kitchen staff and server will also set tables, clear tables, wash dishes and perform other cleaning as needed in the kitchen. If the kitchen staff and server has experience working with food allergies and a diverse population a plus!
Kitchen and server staff may include early mornings (breakfast), afternoons (lunch), evenings (dinner), and some weekends may be required depending on the kitchen needs.
As a kitchen and server staff you must enjoy a fun and interactive work environment, live entertainment (camp songs, etc.), and a lot of kid questions! Kitchen and server staff must have reliabletransportation (some locations are remote)

1. Job Summary:
The Cook prepares healthy and nutritious meals for participants throughout the summer season, from May 25 to August 25. The incumbent maintains appropriate health standards and adequate food supply levels. The incumbent may provide work direction to kitchen staff and dishwashers as needed.
2. Essential Functions:
Prepares healthy and nutritious meals for participants and groups.Participates in the planning of menus which meet necessary nutrition and dietary needs.Maintains clean and safe kitchen work areas, stockroom, freezer, refrigerator, dining room, dish room and loading dock in accordance with State of Minnesota health regulations.Assists with the purchasing and inventory of food supplies as needed.Provides work direction to kitchen staff and dishwashers as needed.Practices personal hygiene and cleanliness in handling food.
3. Relationships:
This position reports to the Food Service Manager or Executive Director or Program Director depending on location. The incumbent regularly interacts with participants, general public, staff, and volunteers. The incumbent provides work direction to kitchen staff and dishwashers, as needed.
4. Qualifications:
Required:
Minimum age of 18Minimum of one (1) year of experience in food preparationProcess or ability to obtain Food Safe Certification by the county Public Health Department.Upon hire, completion of YMCA provided First Aid and CPR certification.Knowledge of kitchen operating procedures and food handling and storageEffective interpersonal communication skillsAbility and desire to work with camp staff and other young people.
Preferred:
Education/training in nutrition.Dedication to the philosophy and mission of the YMCA programs.
5. Work Conditions:
Requires lifting up to 50 poundsRequires ability to safely operate all necessary kitchen equipment and cleaning supplies. (The incumbent utilizes equipment which can be potentially dangerous to include knives, ovens, meat slicers, mixers, broilers, and cleaning chemicals)Ability to stand for long periods of time
6. Additional Notes:
Shared housing, laundry, showers, and food are provided for the duration of the summer season. This job description represents the major functions of the position but is not intended to be all-inclusive. The incumbent is responsible for taking direction from the Camp, Program or Executive Director or their representatives in completing projects or performing duties deemed necessary for camp and Association success.
Diversity, Equity and Inclusion Pledge
The Y of the North is committed to the work and everyday practices of eliminating disparities and eradicating of unjust systems to become a multicultural, anti-racist and anti-oppressive organization. YMCA of the North team members and volunteers must exemplify the associations mission, vision and values of caring, equity, honesty, respect and responsibility.
The YMCA of the North continues to develop plans and strategies to ensure team members and volunteers reflect the demographics of the communities we serve. We will continually conduct institutional racism and oppression review of our policies, procedures and practices in recruitment and selection; compensation and benefits; professional development and training; promotions; transfers; layoffs; terminations; and the ongoing development of a multicultural, anti-racist and anti-oppressive work environment and culture that promotes equity and respect for the human dignity of all. We value and respect this diversity and choose to be inclusive through our acceptance of all.