Description

SUMMARY OF DUTIES:

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

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