Part-Time Cook

Job Title: Part-Time Institutional School Cook (Kosher Kitchen)

Position Type: Part-Time, Non-Exempt (Hourly)
Schedule: Monday – Thursday, 8:30 AM – 1:30 PM (25 Hours/Week)
Target Output: ~190 student lunches daily (Preschool & Standard divisions)
Reporting To: Food Service Director / Under the strict religious oversight of the On-Site Mashgiach (Kosher Supervisor) Position

Summary: We are seeking an efficient, organized, and detail-oriented Institutional Cook to manage the daily preparation, cooking, and service of our school lunch program serving approximately 190 children. Operating entirely within a strictly Kosher framework, this individual must balance USDA/NSLP Child Nutrition meal pattern standards with rigorous Kashrus laws (Halakha). The ideal candidate possesses excellent time management skills to execute a compact 5-hour production schedule, ensuring food safety and nutritional compliance are never compromised. Our school year begins in August of 2026. Training can begin according to your availability sometime in late July/before school starts in August.

Key Responsibilities & Duties

1. Kosher Compliance & Food Safety (Kashrus Laws)

• Strict Separation: Maintain absolute separation between Meat (Fleishig) and Dairy (Milchig) zones, tables, appliances, sinks, and storage areas.
• Mashgiach Collaboration: Work in constant, transparent communication with the on-site Mashgiach. Inform the supervisor immediately before accepting any inventory deliveries, opening unsealed items, or processing raw produce.
• Insect Inspection: Diligently wash and physically inspect all leafy greens, broccoli florets, and other fresh vegetables to guarantee they are 100% insect-free under Halachic guidelines.
• Utensil Integrity: Ensure that all color-coded sheet pans, hotel pans, cutting boards, and serving utensils are washed and stored strictly in their designated locations. Never allow crossover between hot-holding equipment.

2. Culinary Production & Scaling

• Batch Quantity Cooking: Accurately prepare and batch-cook proteins (e.g., chicken nuggets) and whole grains (e.g., brown/wild rice) according to standardized, pre-scaled institutional recipes to feed 190 students.
• Preschool Tailoring: Modify recipes and prep formats dynamically when serving preschoolers, including quartering or dicing firmer foods to eliminate choking hazards.
• Equipment Mastery: Safely operate commercial convection ovens, steam-jacketed kettles, hot-holding warmers, and commercial dishwashing units.

3. HACCP Safety & Administrative Reviews

• Temperature Logging: Routinely verify and log critical temperatures using a calibrated probe thermometer. Guarantee that cooked items hit the mandatory Critical Control Point (CCP) limits (e.g., poultry cooked to 165°F; hot foods held above 135°F).
• Portion Control: Enforce rigid compliance with USDA Meal Patterns during active window service (11:45 AM – 1:00 PM), using distinct standardized scoops (e.g., 3/4 cup for standard grains vs. 1/4 cup for preschool).

4. Kitchen Maintenance & Breakdown

• Direct the daily cleaning, scrubbing, and sanitizing of work stations, food warmer wells, and steam tables at the conclusion of service.
• Secure all remaining hot-holding items in labeled, dated storage containers according to local health department and strict Kashrus storage regulations.

Required Qualifications & Experience

• Experience: Minimum of 1–2 years of cooking experience in an institutional cafeteria, school kitchen, or high-volume catering environment.
• Kosher Literacy: Solid foundational knowledge of Kosher dietary laws (Halakha), cross-contamination boundaries, and Bishul Yisroel procedures. Prior experience working in a Kosher restaurant, school, or summer camp is highly preferred.
• Certifications: Valid ServSafe Food Handler / Manager Certification (or regional equivalent state department certification).
• Physical Demands: Must be capable of standing for long periods (4–5 hours) and safely lifting bulk food boxes or filled hotel pans weighing up to 40 lbs.

Compensation & Benefits

• Hourly Range: $17.00 – $24.00 / hour (Commensurate with regional minimum wage scales and specialized Kosher culinary experience).
• Schedule Perks: Predictable daytime hours with no nights, weekends, or major secular/Jewish holidays. Follows the academic school year calendar.

Pay: $20.00 - $25.00 per hour

Benefits:

• Flexible schedule
• Paid training

Application Question(s):

• We could give an additional 5-8 hours a week if you can assist us with breakfast as well. Would this be of interest to you?

Language:

• English (Required)

License/Certification:

• ServSafe (Preferred)

Ability to Commute:

• Manhattan, NY 10040 (Required)

Work Location: In person

Salary : $17 - $24