Cook
GMHC - New York City, NY
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Cook New York, NY ( Nutrition Job Type Full-time Description TheCookwill lead the Cook assistant and Kitchen Assistant with meal preparation in a high-volume production kitchen for lunch service. The Cook will monitor and manage kitchen operations and provide direction to staff and volunteers. ESSENTIAL JOB FUNCTIONS The following duties are mandatory requirements of the job: Responsible for all aspects of daily food preparation and storage in a large production kitchen service in accordance with the New York State Department of Health and the New York City Department of Health and Mental Hygiene. Ensures all menu items are produced using approved standardized recipes and are created with high-quality ingredients. Follow safe food handling guidelines and all applicable state and local food safety regulations. Maintain a safe work environment and ensures food safety by training and actively managing staff and volunteers to the regulations and standards in food handling, food storage, equipment operation, kitchen cleanliness, and personal hygiene. Ensure accurate labeling of all items produced in the kitchen, including sub-ingredients, allergens, product dating, etc., seeking guidance or clarification as needed from Program. Identify and resolve ongoing food production issues. Assist with menu planning. Maintain inventory of food and supplies to report ordering. Provides an outstanding environment and experience for all volunteers. Completes any other tasks as assigned Program Director. Requirements EDUCATION AND CERTIFICATION High School Diploma or equivalent Must have New York City Department of Health Food Handler's Certificate (can obtain after hiring) ServSafe certification SPECIAL SKILLS AND KNOWLEDGE In addition to the above-listed job responsibilities and educational requirements, the ideal candidate for this position possesses most or all the following: Basic computer skills required, including Microsoft Office. Must speak and understand basic English. Fluency in Spanish is preferred. Ability to follow menu plans, large quantity recipes and schedules. Minimum of three years of experience with food preparation with a food-service institution; understanding of food safety and sanitation; knowledge of soups and sauces. Salary Description $50,000 per year
Created: 2024-09-23