Traveling Cook

About the role

Prepare and serve well-balanced and nutritious meals for clients/special events. Serve clients in a courteous, helpful, and prompt manner. Assist with tracking food inventory and ordering to ensure timely purchasing and maintain sufficient supplies to meet the needs of the kitchen and youth that we serve. Maintain the food storage area and ensure the procedure for damaged, spoiled, or expired food is followed. Engage with external vendors and provide support throughout the Bronx Shelter & ROP/TH sites.

What you'll do

• Food Preparation: Measuring, mixing, and combining ingredients according to recipes; preparing and cooking food using various techniques for clients/special events.

• Cooking: Baking, grilling, frying, boiling, and steaming a variety of foods. Ensure ingredients and final products are fresh

• Aid in the development of daily and seasonal menus.

• Presentation: Arranging and garnishing food on serving dishes.

• Sanitation and Hygiene: Maintaining a clean and organized kitchen, following food safety guidelines. Strictly follow sanitation, hygiene, and food-handling standards as per the Department of Health and Hygiene.

• Inventory Management: Monitoring food stock, placing orders, and rotating stock items.

• Complete production sheets daily.

• Workstation Management: Setting up workstations, cleaning and organizing them. Clean and sanitize kitchen equipment and utensils.

• Record and report equipment and food quality or shortage problems to the Director of Food and Nutrition Services.

• Collaboration: Working with other staff, including Cooks, Kitchen Helpers, and Residential Staff.

• Attend all scheduled employee meetings and bring suggestions for improvement.

• Time Management: Working efficiently and managing time effectively.

• Workshops: Facilitate cooking workshops with youth

• Perform other duties as assigned and needed.

Qualifications

• High School diploma/GED and Certificate in Food Protection required.

• Culinary school diploma A PLUS

• 2-3 years' experience in the food service industry

• Strong organizational and communication skills

• Ability to operate institutional ovens, steamers, kettles, and slicers

• Highly skilled in food preparation and presentation of food

• Must have knowledge of knife skills

• Must be able to read and follow a recipe unsupervised

• Must be willing to follow directions and ask questions for clarification if needed.

• Must be able to communicate clearly with managers, kitchen and dining room personnel.

• Ability to consistently comply with our standard portion sizes, cooking methods, quality standards, kitchen rules, recipes, policies, and procedures.

• Knowledgeable in the proper techniques of food preparation

• Be able to reach, bend, stoop, and frequently lift 40 pounds and up

• Knowledge of the National School Lunch Program (NSLP)