Cook

Project Hospitality•New York, NY

7d•$25 - $25•Onsite

About The Position

The Cook is responsible for menu preparation, budget, inventory, and ordering in coordination with the Nutritionist, Program Director, and Program Coordinator. This role participates in bi-weekly menu preparation meetings, planning culturally diverse menus that are nutritionally beneficial and adhere to NYDOH guidelines. The Cook will also incorporate fresh produce and introduce new menus regularly. Additionally, the position oversees the organization and upkeep of the kitchen space and equipment, coordinating with maintenance staff to ensure compliance with NYDOH safety and cleanliness regulations. The Cook will facilitate oversight of kitchen volunteer staff, monitor and log refrigeration temperatures twice daily, Monday through Friday, and maintain clean stations at all times. Support for the pantry team, including inventory and deliveries, is also part of the role. The agency reserves the right to review and change job duties and responsibilities as the need arises.

Requirements

HS Diploma, GED
At least 3 years’ cook experience working in the food services industry and/or with the homeless population.
Qualifying Certificate in Food Protection (NYC DOHMH) is required prior to hire.
Experience with food preparation, ranging for up to 25-200 people at a time (for soup kitchen and holidays/special events).
Knowledge of NYDOH nutritional guidelines and regulations for food preparation.
Basic understanding of dietary needs of populations that are dealing with diabetes, high cholesterol, high blood pressure, and autoimmune deficiencies.
Hands-on experience with professional kitchen equipment.
Understanding of health and safety rules in a kitchen needed.
Exceptional communication skills both orally and in writing, with individuals and groups regarding complex and sensitive issues and regulations.
The physical ability to perform the essential job functions is needed.

Nice To Haves

ServSafe Certification (City Harvest) is needed and can be obtained after hire.

Responsibilities

Coordinating with Nutritionist, Program Director, and Program Coordinator around menu preparation, budget, inventory and ordering.
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.
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.
Monitor and log refrigeration temperatures 2x daily, Monday through Friday.
Maintain clean stations at all times.
Supporting pantry team with related operations, including inventory support and deliveries.