Cook-BKN at Career Systems Development Corporation

New York, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

04 Jun, 26

Salary

24.88

Posted On

06 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Menu Establishment, Customer Service, Hospitality, Food Handling, Food Storage, Inventory Management, Food Service Reporting, Cost Tracking, Meal Serving, Kitchen Maintenance, Student Supervision, Safety Compliance, Hygiene, CPR/First Aid

Industry

Primary and Secondary Education

Description

Description Job Summary: Responsible for preparing center meals, establishing menu, and determining quantities of food needed. Promotes an environment of customer service, hospitality, and student satisfaction. Duties/Responsibilities: Must create and sustain positive working relationships with co-workers. Adheres to all PRH and CSDC policies and procedures, and the Center Operating Procedures. Ensures that all food handling, food storage, and area cleanliness complies with all state, local, and company codes and standards. Prepares daily center meals and ensures that they are ready to serve according to schedule. Ensures meals are wholesome and appetizing. Maintains inventory of foodstuffs and requests additional food as necessary. Assists in preparing weekly and monthly food service reports. Assists in cleaning and maintaining kitchen and dining areas. Maintains daily record of food costs and amount of food used. Assists in serving meals. Reports on unsafe of unsanitary conditions in the kitchen/dining area. Checks morning report daily to gage amount of food that needs to be prepared. Ensure leftover foods are properly covered, stored, and date and time clearly marked. Directs work of students who are assigned. Keeps accountability of all knives during shift. Attends staff training sessions as required. Performs other duties as assigned. Requirements Qualifications: Minimum: High school graduate or equivalent. One year’s experience in institutional food preparation. Preferred: Certificate of completion from a culinary/food service training program, or an Associate’s degree in Culinary Arts. Two or more years’ experience in addition to ServeSafe certification. Knowledge: Knowledge of all aspects of food preparation, cooking and good nutrition, well-developed habits of personal cleanliness and hygiene, must meet State or local food handling requirements, whichever are more restrictive, must obtain and maintain CPR/First Aid certificates. Physical Requirements: Frequently Standing Walking Seeing Hearing Speaking Occasionally Sitting Bending Stooping Squatting Flexibility Seldom Climbing Lifting 50 pounds Carrying Kneeling Pushing/Pulling Running Driving Environmental Demands: Equipment: Ability to operate office equipment Work Alone: Occasionally works alone Work With Others: 85% of time spent working and interacting with team and other departments Reading: Ability to read at a college level Writing: Ability to write at a college level

Responsibilities

The Cook is responsible for preparing center meals, establishing menus, determining food quantities, and promoting customer service and student satisfaction. Duties include ensuring food handling and cleanliness comply with all codes, preparing meals on schedule, maintaining inventory, and assisting with reports and cleaning.