Cook - Full Time; 1122-707-N

Catholic Charities Brooklyn and Queens•Brooklyn, NY

3d•Onsite

About The Position

Catholic Charities Brooklyn and Queens is seeking a Full Time Cook for its Older Adult Centers. These centers aim to promote an active life for seniors by assisting them to preserve their independence and health through various activities and services. The cook is responsible for the preparation and distribution of meals, supervision of kitchen staff, and adherence to health, sanitary, and funding source regulatory guidelines. This role involves preparing and submitting menus on a web-based nutritional platform, overseeing food-related areas and equipment according to NYC DOHMH Article 81, and supervising staff and volunteers in food preparation, service, and cleanup. The cook will also oversee safe food handling and temperature control, maintain records of food usage, assist with inventories, complete various reports and checklists, and develop nutritional labels for meals. Collaboration with the Program Director/Manager is required for raw food ordering and inventory management.

Requirements

Valid Food Handler’s Protection Certificate.
Two years’ experience working in a commercial kitchen as a cook or assistant cook.
Knowledge of USDA’s Dietary Guidelines for Americans, the New York City Food Standards and DFTA guidelines.
Able to travel to multiple locations within the five boroughs as needed.
Frequently lifts and/or moves up to 25 pounds.

Nice To Haves

High School Diploma or equivalency preferred but not required.
Bilingual preferred.

Responsibilities

Prepare, cook, and supervise portioning and serving food.
Prepare and submit menus in Simple Servings - web based nutritional platform according to the funding source guidelines.
Oversee the food related areas and equipment in accordance to according to NYC DOHMH Article 81.
Supervise and coordinate activities of staff and volunteers engaged in food preparation, meal service and cleanup.
Oversee safe handling and temperature control of prepared foods.
Maintain record of food usage and assist in taking of Monthly Inventories of Food and Supplies.
Complete computerized monthly Self-inspection checklists, Monthly Food Cost Reports, Daily Food Used Record, and daily completion of temperature logs for food and food storage equipment.
Work on developing meals nutritional values labels.
In collaboration with the Program Director/Manager work on the raw food items order and keep the inventory of food items and ensure items have not expired.