Cook II

About the role

Prepare and cook main entrees and/or sides on the daily menu as assigned by the Cook I or Management according to the daily menu’s recipes, strictly adhering to recipe cards. Taste products for good quality and texture, ensuring they are not over-salted. Place all properly cooked menu items on the serving line and garnish. Check temperatures of menu items for required ranges and record on DA Form 7800. Utilize progressive cooking throughout the meal as directed by the Cook I to ensure freshness and quality of food served. Replenish food items in the steam tables or cold bars as required during service. Assist on food serving lines during meal service times. Greet and care for customers while working on the serving lines. Break down service areas after the meal period ends. Maintain kitchen to sanitation standards established by the Company and Army Food Program. Clean assigned equipment, kitchen, storage and serving areas such as preparation tables, steam kettles, ovens, floors, steam tables, etc.

Responsibilities

• Responsible for proper preparation and cooking of specific menu items assigned by Cook I
• Responsible for correct quantities and quality of menu items assigned using Recipe Cards and Production Schedules
• Maintain proper food safety and sanitation procedures in accordance with the Tri-Service Food Code, DA Pam 30-22 and HACCP
• Follow proper safety procedures like wearing PPE to ensure a safe working environment
• Always conduct yourself in a professional and orderly manner in accordance with the SFM Code of Conduct
• Follow the direction of the Cook I in carrying out the duties and procedures as assigned
• Perform other duties or tasks assigned by Assistant Managers or Supervisors as part of any “Job” or “Position” during a normal work schedule, including support for meal production, service, cleaning after the meal, or the dining facility

Qualifications

• Exhibits a positive, friendly and respectful attitude towards guests and other team members
• Arrives to work on time and in correct uniform: clean shoes, clean and pressed black pants and shirt, apron, name tag, and a smile
• Understands job duties and responsibilities, with an eagerness to learn more and develop new skills
• Promotes a fun and efficient work environment, focusing on guest satisfaction

Requirements

• Strength: Lift up to 40 lbs
• Posture: Standing 80%, Walking 20%
• Movement of objects: Frequent
• Heavy Lifting, Heavy Carrying, Pushing, Pulling
• Climbing or Balancing: Occasional
• Stooping: Occasional
• Reaching: Frequent
• Handling: Frequent
• Talking/Hearing: Frequent
• Seeing: Frequent
• Temperature Variation: Frequent