Cook's Helper Job New Haven area,Connecticut USA,Restaurant/Food Service

Hourly Range

$26.98

Overview

To support and assist cooks in the preparation of daily menus. Responsibilities include helping with food preparation, ensuring compliance with safety and sanitation guidelines, and maintaining a neat appearance and work habits. The Cook's Helper also serves customers in a polite and friendly manner and works as part of a team to ensure smooth kitchen operations.

Hours

Tues‑Thurs 3:30 p‑8:30 p, Fri 11:30 a‑8:30 p, Sat 10:30 a‑7:30 p.

Location

Ezra Stiles and Morse

Last Date Bids Accepted

11/10/25 at 5:00 p.m.

Principal Responsibilities

Follows instructions given by higher ranking cooks and managers.

Assists cooks in the production of designated menu items including but not limited to, entrees, vegetables, soups and sauces.
Reviews menu/production sheet with head cook, cook, or manager.
Reads recipes and follows instructions to ensure food is prepared at the right time.
Assists cook in determining amounts to be prepared, including starting amounts and batch sizes.
Checks for food supplies needed to ensure availability. Communicates with lead cook immediately if food needed is not available.
Prepares (prep) for the following day. Ensures food is prepared, labeled and ready for use.

Responsible for food production.

Prepares hot foods and cold foods for meals as directed by cooks, such as stir fry, pizzas, french fries, rotisserie meats, and exhibition/sauté station entrees. Grills hamburgers, steaks, grilled sandwiches, specialty grilled items; broils meats.
Prepares food items according to recipes and directions given in production sheet and/or by lead cook.
Tests food items for proper texture, temperature, doneness, and flavor. Requests assistance from lead cook when preparing a recipe for the first time.
Weighs and measures food supplies using the correct measuring tools and according to recipe.
Reports all discrepancies in recipe‑yield to lead cook.
Pans and prepares food for display on serving lines. Makes sure to garnish and to use the correct pan.
Reconstitutes convenience items or reheat prepared foods.

Takes responsibility for proper use of equipment.

Operates and maintains food service equipment used in food production properly.
Ensures equipment is properly cleaned and reassembled as soon as possible after its use following manual instructions. Ensures all equipment malfunctions are reported to the lead cook or manager on duty.
Ensures all equipment is returned to their correct storage location.

Follows safety and sanitation standards.

Follows established guidelines for personal hygiene and personal attire.
Washes hands as often as necessary. Always wash hands after handling raw meats and before working with new products.
Cleans and sanitizes work area before starting production.
Properly stores all food items before, during, and after serving. Stores food in shallow, covered, labeled, and dated. Avoid cross contamination.
Ensures all food items used in your production are maintained at proper temperatures and are stored safely. Do not thaw food at room temperature. Do not leave food uncovered.
All items prepared must reach appropriate temperatures before serving. Refer to temperature for more information.
Wears plastic gloves when handling food, which will not be cooked before serving.
Labels and dates all prep and leftover food.

Performs related duties as required or assigned within job classification.

Required

Education and Experience

Two or more years of food service experience at an institutional food service location or full service restaurant environment.

Required Licenses or Certificates

Serv Safe Certification or comparable food safety training certification accepted by the State of Connecticut Health Department. Must take and receive passing grade on the written Third Cook's Test.

Required

Skills and Abilities

Ability to read, write, follow written and oral instructions.

Ability to meet and serve customers in a polite and friendly manner.

Must be neat in appearance and work habits. Responsible for regular attendance.

Must comply with safety and sanitation regulations as prescribed by a law, and must comply with proper dress code as designated by the department.

Be a team player: work as…


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