Prep Cook

FeedMore Western New York, Inc; Town of Hamburg (NY); On-site; USD 17,000 - 22,000; Full time

Job summary

FeedMore Western New York, Inc. is seeking a Prep Cook to prepare meal ingredients, simple dishes, and condiments under the direction of senior culinary staff.

The role requires following standardized recipes, maintaining clean and sanitary work areas, and supporting various food distribution activities as needed. You will be responsible for proper food handling, accurate measurement, and safety compliance while working in a fast-paced environment to serve thousands of meals.

Qualifications

• Knowledge of and experience in practicing proper safety standards in handling food and all requisite equipment including knives and commercial equipment.
• Solid math, reading, writing and analytical abilities and the ability to follow written and oral instructions.
• Ability and willingness to work with populations of varying educational levels and backgrounds.
• Able to measure accurately, lift up to 50 pounds with safety guidelines.
• Able to stand for extended periods and work in hot or cold conditions.

Responsibilities

• Prepare, cook, and portion all menu items by following standardized recipes.
• Assist with unloading, inspection, and storage of ingredients and supplies.
• Check menus and ensure items are prepared and cooked on time.
• Maintain cleanliness and sanitation of the cooking area and equipment.
• Follow safety regulations and handle all foods properly; assist with mission work as needed.
• Perform other duties as assigned or needed.

Skills

Food safety

Math skills

Reading & writing

Analytical ability

Teamwork

Job description

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 so 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