Galley

Blackstone Consulting, Inc.•New London, CT

1d•Onsite

About The Position

This role involves preparing meals in a large institutional kitchen or military setting, ensuring adherence to recipes, production procedures, and sanitation standards. The position requires operating basic kitchen equipment, managing food supplies, and maintaining food quality and appearance.

Requirements

Demonstrated history of related experience as a food prep in a large institutional kitchen, or in the military as a Cook.
Certificate in food handling/sanitation methods, or SERVSafe certified preferred.
Must be able to use standardized measuring cups, spoons, knives, forks, large kitchen utensils, pots and pans.
Knowledge of safe operation and maintenance for all kitchen equipment.
Knowledge of proper food sanitation and storage practices.
Knowledge of basic arithmetic, simple record keeping, and portion control and ability of deciding how many portions/servings in a container/pan.
Knowledge of the characteristics of various foods prepared. e.g., color, consistency, volume, and cooking time.
Knowledge of cooking methods involving all types such as baking, grilling, frying, steaming, boiling, etc.
Ability to follow oral and written instructions such as worksheets, menus, and schedules.
Ability to follow standard recipe cards and worksheets as to the number of portions to prepare, etc.
Ability to plan, coordinate and time sequence steps needed to prepare food on time to minimize overcooking or waste.
Ability to communicate and interact among management and personnel.

Nice To Haves

SERVSafe certified

Responsibilities

Prepare meals using established recipe cards, production procedures, and systems while ensuring that all tasks are done in accordance with SOP.
Prepare food to coordinate with meal serving hours so that quality, temperature, and excellent appearance of food are preserved.
Ensure that the progressive cooking technique is utilized in preparing all meals.
Operate basic kitchen equipment, stove, oven, microwave, refrigerator, etc.
Judge the appearance of food being served and recommend changes if necessary.
Determine amount and type of food and supplies required using production systems.
Set steam tables; serve or ensure proper serving of food.
Comply with established sanitation standards, personal hygiene, and health standards.
Observe proper food preparation and handling techniques.
Store food properly and safely; date-mark items.
Adhere to the BCI policies, rules and regulations as set forth in the Employee Handbook.
Comply with all HACCP standards.