The first phase will provide the trainee with an overview of the YMCA Blue Ridge Assembly Operations from the perspective of culinary service. The overall objective is to assist in the career
development and confidence of the trainee by providing solid training and work
Phase 1 of training will take place in the kitchen and food prep room. The trainee will learn the kitchen operational procedures including food preparation, safe food handling procedures as well as providing excellent customer service.
The second phase of training will take place in the kitchen and food prep areas. The trainee will learn to supervise staff, develop food production sheets, resolve guests request and delegate assignments in an organized and effective manner. Through shadowing colleagues and direct mentoring, the trainee will develop skills and knowledge level to achieve proficiency in high volume food service operations.
The trainee’s role will transition to a leadership position. During this phase the trainee will be instructed
in group programming activities and will assume a lead role in these activities.
The trainee will assist guests in a variety of different program activities, including crafts, low and
high ropes courses, environmental awareness and early childhood education. After a period of training and observation, trainee will be asked to lead program activities.
The trainee will have overview of YMCA blue ridge assembly operations from the perspective of guest services, as well as other hospitality departments, including housekeeping, out door program and food service.
Training will be to learn the primary responsibilities of guest services receptionist as well as the interplay between the primary operating departments