Cook 1

Job Title: Cook (Large Batch Production)

About the Role

The Cook is responsible for preparing, cooking, and packaging meals for the Meal Program in accordance with standardized recipes and production schedules. This role requires skill and experience in large-batch cooking, the ability to accurately scale recipes, and adherence to strict food safety and sanitation guidelines.

Essential Duties and Responsibilities

• Prepare, cook, and package food and soups for the Meal Program according to standardized recipes and portion guidelines.
• Accurately scale recipes for large-batch production, adjusting ingredients and quantities as needed.
• Read, understand, and follow recipes written in English.
• Supervise and guide volunteers through all phases of meal preparation, cooking, and packaging.
• Operate and maintain large-scale cooking equipment such as kettles, tilt skillets, and ovens safely and efficiently.
• Maintain kitchen cleanliness, equipment, and utensils in compliance with sanitation standards.
• Follow all food safety, HACCP, and NYS Department of Health regulations.
• Ensure accurate labeling, dating, and tracking of prepared meals.
• Maintain NYC Department of Health Food Protection Certificate and/or ServSafe Certification.
• Communicate effectively with kitchen staff and leadership to ensure smooth daily operations.
• Cross-train in other kitchen functions and perform additional duties as assigned by the Executive Chef.

Qualifications

• Minimum 1-2 years of experience in large-batch or institutional cooking (e.g., production kitchens, catering, schools, hospitals).
• Proven ability to read and follow recipes, perform recipe scaling, and apply basic math accurately.
• NYC Food Protection Certificate (required) or ServSafe Certification (required).

Physical Requirements

• Ability to stand for long periods without a break.
• Ability to lift and move up to 50 lbs frequently and occasionally up to 100 lbs.
• Ability to stoop, kneel, crouch, or crawl as needed.
• Exposure to hot and cold environments, and to moderate-to-loud noise levels typical of a production kitchen.

Work Environment

This position operates in a fast-paced, high-volume kitchen environment. The Cook must be able to adapt to changing priorities, work efficiently under pressure, and maintain a professional, team-oriented attitude