Cook

Essential Duties and Responsibilities

• Prepare, cook, and package large quantities of food and soup for the meal program.
• Accurately scale recipes to maintain consistency and quality.
• Operate commercial kitchen equipment, including kettles, tilt skillets, ovens, and other cooking equipment.
• Supervise volunteers throughout meal preparation and packaging.
• Follow proper and efficient food preparation techniques.
• Maintain high food quality and ensure compliance with New York State Department of
• Health food safety and sanitation regulations.
• Keep kitchen utensils clean and in good working order.
• Ensure prepared meals are properly labeled, dated, and stored.
• Maintain a valid NYC Food Protection Certificate and/or ServSafe Certification.
• Cross-train in other kitchen functions and perform additional duties as needed.
• Qualifications
• At least 2 years of large-batch or institutional cooking experience.
• Ability to read and follow recipes in English.
• Strong math and communication skills.
• NYC Food Protection Certificate or ServSafe Certification required.
• Ability to stand for extended periods and lift up to 50 lbs, occasionally up to 100 lbs.
• Flexible schedule with availability for early mornings and weekends