The cook is responsible for the preparation of meals and for maintaining sanitary and safe conditions in the kitchen.Â
Some of the essential job functions include, but are not limited to: order food and non-food consumables, following the schedule of planned menus and food budget; use weekly inventory records to maintain and rotate appropriate quantities of food and non food consumables in inventory; keep and follow maintenance schedules for kitchen equipment, using identified vendors; prepare meals for sites following menus prepared by Nutritionist; plan and prepare meals following menus prepared by Nutritionist for holidays and other special events at sites, with input from program staff and tenants when possible; handle tenant concerns, requests, and complaints about food service courteously and responsively; keep an orderly, sanitary, and hospitable environment in kitchen and dining room, and serve food accordingly; maintain records on a meal by meal basis of menus prepared, number of servings prepared and actually served, and disposition of leftovers and the names of those who cooked and served, etc.
Qualifications:
Qualified candidates must have minimum of a high school diploma or equivalent (GED), graduate of cooking school preferred; must be fingerprinted and cleared by the Office of Mental Health (OMH); possess New York City Department of Health Food Handlers' certificate; minimum of three (3) years experience working in kitchen setting; previous supervisory experience required; previous customer service experience desired.
This is a per-diem position (scheduled as needed), hourly pay rate of $22.00.
