- Junior
- Office in Buffalo
Description
The Prep Cook will prepare meal ingredients, simple dishes, condiments, and other items as directed by senior culinary staff.
RESPONSIBILITIES:
- Responsible for preparing, cooking, and portioning all menu items by following instructions on standardized recipes.
- Assists with unloading, inspection, and storage of raw ingredients and supplies.
- Check menus, prepare and cook items following standard recipes completing the cooking by serving time.
- Check temperatures of food items and logs before serving.
- After the line is served, remove leftovers, cover, date, and store leftover food.
- Maintain the cooking area and equipment in a clean, sanitary, neat, and orderly manner.
- Handle food, equipment, and utensils in accordance with sanitary and safety regulations.
- Wash and sanitize all pots and pans after preparing meals.
- Ensure that all areas are clean before leaving each day
- Assist with any and all mission work as needed and requested with some or no prior notice including, but not limited to: serving as a truck spotter, helping with Farm Market/Community Garden/Freight Farms/on and off site food distributions, preparation of meals and serving home-delivered meals
- Other duties as assigned or needed.
Requirements
- Knowledge of and experience in practicing proper safety standards in handling food and all requisite equipment including knives, commercial equipment, etc. to produce thousands of meals daily
- Must have solid math, reading, writing and analytical abilities and follow oral and written instructions
- Ability and willingness to work with populations of varying educational levels and backgrounds effectively
- Must be able to measure accurately, have sufficient dexterity to handle food and equipment efficiently and safely and be able to lift a minimum of 50 pounds with minimal effort following required safety guidelines
- Must be able to tolerate sudden and extreme changes in temperatures and stand for at least 8 hours a day
- Must be able to climb on a ladder the distance of 5 feet to reach stored items and carry them to the floor
- Must be able to push, pull, and guide carts which weigh approximately 70-325 pounds on a tile surface
- Must bend or stoop frequently throughout the day and reach short distances into carts to retrieve trays
- Ability to work in hot or cold conditions for long periods of time;
- Ability to tolerate sudden and extreme changes in temperature;
- Ability to work with all food types, including but not limited to gluten, dairy, and raw proteins, including pork;
- Must be able to twist and rotate 180 degrees during each day and follow DOH food service standards