Line Cook (Food and Nutrition)

GODDARD RIVERSIDE COMMUNITY CENTER•New York, NY

1d•Onsite

About The Position

The Isaacs Center is looking for a line cook to assist in preparing and serving breakfast, lunch, dinner, and snacks as per a pre-existing menu. The Line Cook is responsible for assisting in the maintenance, sanitation, and cleanliness of the kitchen and related facilities and equipment. This is a full-time position with a schedule of 35 hours per week.

Requirements

Possession of Food Protection Certificate as issued by the NYC Department of Health and Mental Hygiene or be willing to attend training.
One year of experience preparing and cooking for groups of 800+ people.
CPR certified and AED/First Aid Certified or be willing to attend both trainings.
Proficient in Microsoft Excel and Outlook.
Ability to stoop, bend, lift and carry 50+ lbs.
Ability to stand for extended periods of time.
Ability to multi-task and work independently with minimal supervision.
Ability to work in a fast-paced, high-pressure environment.
Must be able to work on Thanksgiving and Christmas Day.

Nice To Haves

Experience or interest in serving older adults in a community center setting.
Bilingual, English/Spanish is a plus.
Ability to work some flexible hours including evenings and weekends if needed.

Responsibilities

Assists with food preparation according to a pre-planned menu, food service, and tray line service.
Prepare ingredients then cook and assemble dishes as indicated by recipes.
Ensure that all dishes are prepared in a timely manner by restocking ingredients at work station and meeting prep times to ensure smooth delivery.
Assists with unpacking, labeling, storing, and rotating food and disposables.
Work with a team of cooks to do portion prep work for other shifts when needed.
Assists in the maintenance, cleanliness, and sanitization of refrigeration/freezer units, steam tables, beverage dispensers, dining room tables, cupboards, shelves/racks, work surfaces, cooking equipment, dishes, utensils, appliances, and storage areas.
Reports appliance/equipment failure to the Head Chef in a timely manner.
Responsible for safe handling and proper temperature control of prepared foods, food storage areas, refrigerators, and freezers.
Responsible for proper functioning, cleaning of kitchen equipment, dining areas, and adherence to sanitation standards.
Assist in the support of volunteers and interns in the kitchen.
Actively participate in all aspects of staff development, including weekly supervision, team meetings, and training during the year.
Perform other duties as required.