Cook

The Cook prepares daily breakfast and lunch meals for approximately 25 clients, collaborating with the Program Manager and Registered Dietitians to create weekly menus based on funder nutritional guidelines. The role involves managing kitchen and pantry supplies, maintaining compliance with NYC Food Service Standards, and ensuring accurate record-keeping for meal distribution and inventory. This position requires strong organizational skills, knowledge of food safety, and the ability to maintain professional relationships with clients while protecting their confidentiality.