Lead Cook & Kitchen Manager — High-Volume Seasonal Ops

Ymca; Estes Park (CO); On-site; USD 36,000 - 54,000; Full time

Benefits offered by this job

Health, dental, life insurance

Generous PTO/Vacation

YMCA Retirement Fund

Job summary

YMCA of the Rockies, Estes Park Center, is seeking a Cook to lead kitchen operations, plan menus, order supplies, and ensure health and safety standards are met. The role includes shift management for up to 15 seasonal staff, coordinating daily meals and events, and maintaining clean, organized kitchens.

Applicants should have basic food prep and sanitation knowledge, ServeSafe certification preferred, and at least two years in high-volume food service. English fluency is required.

Qualifications

• Basic food preparation and sanitation knowledge.
• Bilingual preferred.
• Operational knowledge of a wide variety of Food Service equipment.
• Minimum of two years experience in high-volume foodservice operations.
• Management experience preferred.
• ServeSafe or equivalent certification.

Responsibilities

• Train, schedule and supervise up to 15 seasonal staff/volunteers.
• Direct all aspects of food production including ordering, storage, prep, cleaning, and inventory.
• Ensure compliance with health regulations and cleanliness standards.
• Oversee daily meals and event orders; coordinate with Food Service teams.
• Step into various kitchen roles to support operations as needed.
• Maintain records and adherence to driving/operational requirements.

Skills

Food prep

Sanitation knowledge

Time management

Organizational skills

English fluency

Problem solving

Education

ServeSafe certification

Job description

YMCA of the Rockies, Estes Park Center, is seeking a Cook to lead kitchen operations, plan menus, order supplies, and ensure health and safety standards are met. The role includes shift management for up to 15 seasonal staff, coordinating daily meals and events, and maintaining clean, organized kitchens.

Applicants should have basic food prep and sanitation knowledge, ServeSafe certification preferred, and at least two years in high-volume food service. English fluency is required.