Prep Cook II - Runner
About The Position
The Prep Cook II – Runner supports high-volume meal production through food preparation, cooking, and kitchen operations. Working under the guidance of senior culinary staff, the role helps ensure consistent, efficient, and safe execution of kitchen duties. In addition to Prep Cook duties, the position transports, backfills, and transfers half and full pans of hot and cold foods, liquid and solid foods, boxes, transportation and kitchen equipment, tools, and other items as needed. The position also supports other commissary and mission work when requested, which may include food distributions, meal preparation and delivery, truck spotting, and work involving Farm Market, Community Garden, or Freight Farms.
Requirements
- Knowledge of and experience practicing proper safety standards when handling food and equipment, including knives and commercial equipment, in a setting producing thousands of meals daily.
- Solid math, reading, writing, and analytical abilities, and the ability to follow multi-step oral and written instructions.
- Ability and willingness to work effectively with people from varying educational levels and backgrounds.
- Ability to measure accurately and sufficient dexterity to handle food and equipment efficiently and safely.
- Ability to repeatedly lift and maneuver hot pans weighing up to 100 pounds, up to 200 times daily.
- Ability to tolerate sudden and extreme temperature changes and stand for at least eight hours per day.
- Ability to climb a ladder to a height of five feet to retrieve stored items and carry them to the floor.
- Ability to push, pull, and guide carts weighing approximately 75–325 pounds on wet, slippery tile and other hard surfaces.
- Ability to bend or stoop frequently and reach short distances into carts to retrieve trays.
- Ability to work for long periods in hot or cold conditions.
- Ability to work with all food types, including gluten, dairy, and raw proteins, including pork.
- Ability to repeatedly twist and rotate 180 degrees, bend, squat, and reach, and follow Department of Health food service standards.
Responsibilities
- Prepare, cook, and portion menu items according to standardized recipes and production schedules.
- Run hot and cold food production areas, transporting up to 200 hot pans per day weighing up to 100 pounds each across the facility while following safety protocols.
- Lift, carry, and maneuver hot pans and containers throughout production and service lines to maintain timely food service.
- Review daily menus and complete cooking assignments by designated serving times.
- Monitor, record, and maintain food temperatures in accordance with food safety standards.
- Store and label leftover food in compliance with Department of Health regulations.
- Maintain clean and sanitary kitchen work areas, equipment, and tools.
- Wash, sanitize, and store cookware and kitchen tools used in production.
- Assist with inventory, unloading, inspection, and proper storage of deliveries and raw ingredients.
- Assist in other commissary areas as requested by management.
- Support mission work as needed, including truck spotting; Farm Market, Community Garden, and Freight Farms work; on- and off-site food distributions; meal preparation; and serving home-delivered meals.
- Perform other assigned duties, including cross-functional work outside the kitchen when necessary.
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What This Job Offers
Job Type
Full-time
Education Level
No Education Listed
