Overview

The Doe Fund is a leading New York City non-profit organization that operates the enormously visible Ready, Willing & Able program, whose participants clean over 160 miles of streets and sidewalks every day. With a $69 million budget, 400 staff members and 46,000 individual donors, The Doe Fund is nationally acclaimed as a work-based model for solving homelessness and criminal recidivism. We empower people to break the cycles of homelessness, welfare dependency, substance abuse, and incarceration through innovative work and housing programs.

The Cook/Cleaner is responsible for providing chef manager support in the kitchen both with junior staff and with the culinary trainees participating in the culinary training program. This position requires both a cleaning skill set and a cooking skill set, this position cooks 2-3 days a week and cleans 2-3 days a week.

Food Services Department Responsibilities:

Cleaning

  • Wash, sanitize and properly organize all dishes, pots, pans, etc; throughout the scheduled shift
  • Change dishwater in dish machine every two hours
  • Notify manager if dish machine wash or rinse cycle falls below safety standard temperatures
  • Break down, clean, sanitize and rebuild cooking equipment
  • Fill/empty soak tubs with cleaning/sanitizing solutions
  • Sweep/mop floors in kitchen 
  • Clean any spills to ensure kitchen floors remain dry
  • Daily cleaning of the walk-in: 
  • Floors swept and mopped
  • Produce consolidated or throw out
  • Weekly deep cleaning of: hoods, grease traps, dishwasher, floors, walls
  • Break down boxes and take out trash 
  • Report any unsafe conditions or situations that require attention to your manager.

Organization

  • Bring all food related deliveries from the loading dock to the kitchen.
  • Properly organize and store all delivered products: including stocking dry goods on appropriate shelves, placing refrigerated items in the walk-in, consolidating and organizing the walk-in and storage shelves in the kitchen. 
  • FIFO – First in, First out – rule MUST be followed when stocking and organizing.
  • Transport unused product for disposal and soiled service-ware to the kitchen and/or production area for cleaning.
  • Ensure safe and sanitary working conditions

Cooking

  • Preparing and cooking menu items in accordance with established standards, serves menu items attractively and at the proper temperature.
  • Following recipes
  • Produces food for breakfast, lunch, dinner and catered events, when needed.
  • Assist in preparing food required for the next day’s menu.
  • Assist in any additional service required by special events and parties.
  • Maintain proper and adequate set-up of the kitchen/station on a daily basis. This includes requisitioning and stocking of all required food, paper products, and condiments.

Prepping

  • Cut and clean a variety of fruits, vegetables, and proteins using a knife and/or cutting machines.
  • Covers, dates, stores food properly and cleans and maintains the kitchen in a safe and sanitary manner.
  • Ensuring compliance with guidelines and food safety.
  • Follow and complete all items required as listed on shiftly prep-sheet.
  • Responsible for set-up, regular maintenance, cleaning, and break-down of any machinery and equipment. 
  • Responsible for maintaining stock, cutting, and storage of all perishables daily to ensure product quality.
  • Complete opening, on-going, and closing checklists as required.
  • Meet with manager upon arrival to discuss shift set-up, and check out with manager before leaving to ensure duties are completed.

Qualifications:

  • 2 years Porter or Cleaning experience
  • 2 years cooking experience in a restaurant preferred
  • Excellent culinary skills
  • Knowledge of safety and sanitation in the workplace especially DoH regulations and violations
  • Attention to detail and sanitation rules
  • Must have basic reading and math, High School Equivalency preferred
  • Must be able to take direction: ability to follow instructions and help with various tasks, as needed
  • Utilization of knife cuts in a fast, efficient and safe manner
  • Interpersonal and organizational skills
  • Excellent verbal skills
  • Excellent multi-tasking skills
  • Computer Literate
  • Ability to follow instructions and help with various tasks, as needed
  • Flexibility in schedule with the ability to work early mornings, weekends, and evenings
  • Ability to oversee trainees of the culinary program through the on-the-job component of the culinary program

Interested?

Submit your application for review.

Before you go, we want to assure you that we are committed to building a diverse and inclusive workplace reflective of individuals who share our mission and who want to join us in working on the cutting-edge of important social issues.

We are an equal opportunity employer and we highly encourage applications from candidates regardless of race, color, citizenship, religion, national origin, sex, sexual orientation, gender identity or expression, age, disability, veteran or reservist status, or any other category protected by federal, state, or local law.

 

All job offers are contingent upon the job applicant submitting proof that they are vaccinated by their start date or have approved medical or religious exemption as an accommodation.

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