Senior Cook, Catering

Project Renewal•New York, NY

8d•Onsite

About The Position

Project Renewal is a leading non-profit organization with the mission of ending the cycle of homelessness by empowering men, women and children to renew their lives with health, homes, and jobs. Our comprehensive and integrated 24/7 programs are designed to offer the holistic care our clients need. With a staff of 950+ and an annual budget of $120 million, Project Renewal is one of the larger social service nonprofits in New York City. City Beet Kitchens is a mission-based catering company. We were established in 1995 as “Comfort Foods” and rebranded in 2015 to “City Beet Kitchens”. We cater to all organizations for all events – from galas to homeless shelters and plated sit-down meals to boxed lunches.

Requirements

5+ years of hot line, prep or related culinary roles.
Strong knife skills and working knowledge of hot-kitchen techniques.
Food Handlers certified.
Ability to follow recipes, scale batches, and adapt to last minute changes.
Must maintain a clean and sanitary workstation consistently.
High attention to detail and time management under volume pressure.
Strong organizational skills with the ability to multitask and prioritize.
Reliable, punctual, and able to maintain a calm, positive, and professional attitude at all times, especially under pressure.
Experience preparing catering-style platters, boxed meals, and buffet setups.
Ability to take instructions and feedback from head chef, Director of Events, and Senior Events Manager.
Exceptional patience with culinary students, interns, and junior cooks.
Ability to lift 30-50lbs and work on your feet for extended periods.

Responsibilities

Preparing and presenting all hot/cold food dishes while ensuring a high level of creativity, cleanliness, and food safety.
Organizing the hot line.
Managing inventory for hot items.
Packaging supplies.
Creating visually appealing dishes.
Upholding all food safety and sanitation standards (FIFO, proper storage temps, labeling, allergens, cross-contamination awareness).
Leading all aspects of hot/cold food production, including grilling, sauces, composed plates, various platters, and grab-and-go items.
Serving as the lead cook for the hot station.
Reviewing daily orders, event sheets, and production logs to prepare accurate quantities.
Ensuring all items meet CBK standards for flavor, freshness, and presentation.
Ensuring items are properly packaged, labeled, and presentation ready for delivery.
Working closely with the sous chef and executive chef.
Maintaining organized and efficient prep areas.
Learning and understanding all menu components.
Monitoring freshness and rotating stock proactively.
Tracking product usage and reporting low stock or damaged items.
Assisting with receiving, checking, and storing deliveries when needed.
Analyzing and maintaining food cost at prescribed levels.
Placing orders with food and supply food vendors in conjunction with the lead chef.
Supporting the training of interns, assistants, temps, and new hires assigned to cold prep.
Assisting in developing new menus, platters, seasonal items, and specials.
Providing input on presentation styles, garnishes, and modern plating ideas.
Performing other duties as assigned by the Executive and Sous Chef.