Prep Cook II - Runner

FeedMore WNY; Town of Hamburg (NY); On-site; USD 21,000 - 30,000; Full time

Job summary

FeedMore WNY is seeking a Prep Cook II - Runner to support high-volume meal production, cooking, and kitchen operations. You will transport and backfill hot and cold foods, assist with inventory, and help with off-site distributions as needed.

Candidates should have safe food-handling knowledge, strong math and reading skills, the ability to lift heavy pans, and endurance for long shifts in a hot or cold kitchen environment.

Qualifications

• Knowledge of and experience in safe food handling and equipment operation.
• Solid math, reading, writing and analytical abilities and the ability to follow multi-step instructions.
• Ability to work with diverse populations.
• Dexterity to handle food and equipment safely.
• Physical ability to lift up to 100 lbs repeatedly and work long shifts.
• Ability to endure hot/cold conditions and long standing hours.
• Willingness to perform cross-functional tasks and assist in various areas of the commissary.

Responsibilities

• Prepare, cook, and portion all menu items per recipes and schedules.
• Serve as a runner transporting up to 200 hot pans daily, up to 100 lbs each.
• Lift and move hot pans and containers along production lines, ensuring safety and efficiency.
• Monitor temperatures and maintain food safety standards.
• Store and label leftovers per DOH regulations.
• Maintain kitchen cleanliness and sanitation of equipment and areas.
• Assist with inventory, deliveries, and set-up of meals.
• Support mission work including community distributions and on/off-site events.
• Perform other duties as assigned and cross-train as needed.

Job description

Description

SUMMARY OF DUTIES:

The Prep Cook II - Runner supports high-volume meal production through food preparation, cooking, and kitchen operations. This role involves working under the guidance of senior culinary staff to ensure consistent, efficient, and safe execution of all kitchen duties. In addition to all duties of the Prep Cooks, this position also manages the ongoing transport, backfill and transfer of half and full pans or liquid and solid hot and cold foods for the hot line and cold room, as well as boxes of food, transportation equipment, kitchen equipment and tools and other items as needed.

RESPONSIBILITIES:

• Prepare, cook, and portion all menu items in accordance with standardized recipes and production schedules.
• Act as a runner for hot and cold food production areas, responsible for the transport of up to 200 hot pans per day, each weighing upwards of 100 lbs, across the facility while adhering to safety protocols.
• Routinely lift, carry, and maneuver hot pans and containers throughout production and service lines, ensuring timely and efficient flow of food service.
• Check daily menus and complete cooking assignments to ensure items are finished by designated serving times.
• Accurately monitor, record, and maintain proper food temperatures in accordance with food safety standards.
• Appropriately store and label leftover food in compliance with Department of Health (DOH) regulations.
• Maintain cleanliness and sanitation of kitchen work areas, equipment, and tools, ensuring all safety and hygiene standards are consistently met.
• Wash, sanitize, and store all cookware and kitchen tools used in production.
• Assist with inventory, unloading, inspection, and proper storage of deliveries and raw ingredients.
• Assist in any other area of the commissary as needed and requested by any member of the management team.
• 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.
• Perform other duties as assigned, including cross-functional work outside the kitchen when necessary.

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 multi-step 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
• Must be capable of repetitively lifting and maneuvering hot pans weighing up to 100 lbs, up to 200 times daily.
• 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 75-325 pounds on wet, slippery tile and other hard surfaces
• 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 repeatedly, as well as bend, squat and reach repeatedly every day and follow DOH food service standards