Cook

Description

• Cooking and preparation of meals 5 days a week, Monday through Friday.
• Experience with food preparation, ranging for up to 25-200 people at a time (for soup kitchen and holidays/special events).
• Coordinating with Nutritionist, Program Director, and Program Coordinator around menu preparation, budget, inventory and ordering.
• Responsible to participate in bi-weekly menu preparation meetings.
• Planning culturally diverse menus that are nutritionally beneficial and within NYDOH guidelines.
• Incorporating fresh produce and introducing new menus regularly.
• Knowledge of NYDOH nutritional guidelines and regulations for food preparation.
• Responsible for the oversight of organization and upkeep of kitchen space and equipment.
• Coordinate with maintenance staff in order to adhere to NYDOH regulations and guidelines around safety and cleanliness of the kitchen/soup kitchen space.
• Facilitate oversight of kitchen volunteer staff.
• Responsible to monitor and log refrigeration temperatures 2x daily, Monday through Friday.
• Basic understanding of dietary needs of populations that are dealing with diabetes, high cholesterol, high blood pressure, and autoimmune deficiencies
• Maintain clean stations at all times
• Hands-on experience with professional kitchen equipment
• Understanding of health and safety rules in a kitchen
• Supporting pantry team with related operations, including inventory support and deliveries.

Qualifications

• Prior work experience as cook for minimum 3 years.
• Food Handlers Certificate is a requirement prior to hire: “Qualifying Certificate in Food Protection” (NYC DOHMH).
• ServSafe Certification (City Harvest): Can be connected to course after hire.

Salary : $17 - $19