Cook's Helper (Part-Time)

Assists the Cooks in the production of meals for the residents.

1. Checks menu and production sheets daily
2. Meets with cooks for daily assignment
3. Utilizes scales to portion sliced meats and other equipment for food preparation including mixers, food chopper, food processor, food grinder, slicing machine, and all others.
4. Prepares salads, mechanical soft, pureed foods and substitute meal for the day
5. Maintains sanitary standards of the hot/cold production area and equipment according to departmental policies and procedures.
6. Maintain Infection Control standards during production. Keep all foods out of the danger zone range: cold bellow 40º, hot above 140º
7. Knows basic preparation techniques, including receiving, storage, preparation and holding of food items.
8. Pulls meats/poultry to thaw following posted schedule

Prepares the steam tables for meal services

1. Places hot food to the trayline stem tables not more than 30 minutes before service begins. Ensures food is maintained above 165º - 185º during the entire trayline services.
2. Pan with food on trayline must be filled only ¾ to the rim to allow room for mixing the food during serving.
3. Food and all other supplies are transported and stored or used according to regulatory standards.

Maintains the laws of Kashruth during food preparation

1. Food preparation, storage and handling are carried out while maintaining the integrity of the laws of Kashruth.
2. Demonstrates ability to assess situation, consider alternatives and choose appropriate course of action while maintaining the integrity of the laws of Kashruth.  Covers and Dates all left over and prepped foods with appropriate procedures, appropriate labels and places food in assigned areas.

High School Diploma or equivalent (G.E.D) preferred.

Completion of certificate courses or some college course work in related field highly preferred.

1-year food preparation required; cooking experience preferred; in a nursing home or hospital (institutional setting) preferred.

Glatt Kosher experience preferred.

Knowledge of equipment used in the food preparation process.

90 hours of food service certification from a reputable culinary institute.

Serv-Safe Certification or Certificate for Food Protection from City of NY Dept of Health preferred.

Ability to communicate effectively.

Operate cooking and kitchen equipment correctly and safely.

Speaks and reads English to the extent required by the position.