Cook - Temp

THE DOOR - A CENTER OF ALTERNATIVES INC•New York, NY

18h•$48,000 - $50,000•Onsite

About The Position

Since 1972, The Door – A Center of Alternatives has provided a breadth and depth of services to empower young people to reach their full potential. Our mission is to empower young adults to reach their full potential by providing comprehensive youth development services in a diverse and caring environment. At The Door, youth can access health care and education, mental health counseling and crisis assistance, legal assistance, college preparation services, career development, housing supports, arts, sports and recreational activities, and nutritious meals – all for free and under one roof. By providing participants with our suite of integrated services, we seek to provide any motivated young person with the tools, resources, and opportunities needed to successfully transition to adulthood. Please join The Door’s Culinary and Community Wellness team as our Cook. The Broome Street Academy Charter High School will prepare our young people for post-secondary success that leads to positive life outcomes. We value student strengths and will provide multiple pathways to success through a curriculum of rigorous academic, career and social instruction grounded in the principles of positive youth development. The Cook will support in the preparation of breakfast (50-75), lunch (125-150), dinner (80-100), and pantry services for students enrolled in Broome Street Academy and participants at The Door and assure a smooth operation in the kitchen. The kitchen prepares and distributes all meals, runs a culinary arts training program and provides pantry services. The Cook also provide coverage and support for the other food service staff and programs at The Door when necessary. Essential Duties: The essential duties of the Cook include, but are not limited to the following activities: Working on the team and with young people Working with Food Service Supervisor and Lead Chef on developing the highest quality of culinary instruction and food Support the kitchen along with the Food Service Supervisor and the Lead chef Assist with ordering, testing recipes, calculating food costs, scheduling interns, & keeping kitchen up to “A” level of NYC Health Department standards Creativity and passion for delicious food Being flexible and responsive

Requirements

Minimum of 2 years of cooking experience as line cook
Experience in youth development work and interest in working with adolescents required
Experience working with DOE or National School Lunch Program preferred
Excellent communication and customer service skills required
Patience and teaching skills a must to coach recently graduated students
Valid New York City DOH Food Handlers Certificate/license/card
ServeSafe certification
Proficiency in the safe operation of all kitchen equipment and Department of Health regulations
Excellent managerial, communication and customer service skills required
Administrative experience required
Basic computer skills required, including Microsoft Office
Teamwork and collaboration a must
Strong organizational skills
Be able to lift 30 lbs

Nice To Haves

Multilingual candidates are strongly encouraged to apply.
Proficiency in French, Spanish, or Arabic preferred.

Responsibilities

Fosters a youth development approach to all aspects of food service.
Abide by Department of Health (DOH), Occupational Safety and Health Administration (OHSA), Department of Education (DOE) regulations regarding proper kitchen hygiene and maintenance.
Ensure that quality and quantity of food meet standards for meal patterns established by designated regulatory agencies (i.e. USDA, FDA, NSLP etc.).
Receive and inspect incoming product for quality and quantity and ensure prompt and proper storage.
Participate in the purchasing, inspection, preparation, cooking, and portioning food in accordance with quality standards.
Support daily activities of staff engaged in food preparation, meal service and cleanup.
Prepare meals accurately according to written recipes and recommend changes in recipe/cooking method to improve quality of food.
Generate daily food production records, maintain monthly inventory, and records of all food item purchases.
Complete National School Lunch Program (NSLP) and School Food Authority (SFA) documentation of meal counts and food production logs.
Submit food orders to vendors in a timely manner.
Maintain all backup documentation for menu items, recipes, CN labels, food production records, etc.
Ensure safe handling and proper temperature control of prepared food.
Maintain daily equipment and food temp logs.
Ensure security of refrigerators, freezers, storerooms, and office before leaving for the day
Maintain cleanliness and sanitation of entire kitchen, cafeteria and walk-in, including dishes and equipment to all sanitation standards.
Perform additional duties as assigned.