Prep Cook II - Runner

FeedMore Western New York, Inc; Town of Hamburg (NY); On-site; USD 22,000 - 30,000; Full time

Job summary

FeedMore Western New York, Inc. is seeking a Prep Cook II - Runner to support high-volume meal production through food preparation, cooking, and kitchen operations.

You will assist senior culinary staff and manage the transport of pans, food, and equipment across the facility while maintaining safety protocols. The role involves lifting up to 100 lbs, working long shifts in hot and cold environments, and performing duties across the commissary as required, including potential community

Qualifications

• Adheres to safe food handling and DOH regulations.
• Strong math and reading abilities; follows multi-step instructions.
• Ability to measure accurately and handle heavy cookware safely.
• Able to lift hot pans up to 100 lbs repeatedly and work in temperature extremes.

Responsibilities

• Prepare, cook, and portion menu items per recipes and schedules.
• Act as runner for hot and cold production areas, transporting up to 200 hot pans daily.
• Monitor food temperatures and store leftovers per health regulations.
• Maintain cleanliness and sanitation of kitchen areas and tools.
• Assist with inventory, deliveries, and cross-functional tasks as needed.

Skills

Safety standards

Math and reading

Dexterity

Heavy lifting

Temperature control

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