COOK II - FOOD SERVICES

Primary Responsibilities

• Prepare large quantity, high quality food for a military based facility according to their standards.
• Prepare meals in large quantities and according to Army standards.
• Be able to prepare food utilizing various cooking methods.
• Prepare meats, poultry, fish, and vegetables.
• Prepare vegetables, soups, gravies, sauces, meat pies, fricassees, casseroles, and stews.
• Perform other duties as assigned.

Primary Functions

• Prepare meals in large quantities and according to Army standards.
• Be able to prepare food utilizing various cooking methods.
• Prepare meats, poultry, fish, and vegetables.
• Prepare vegetables, soups, gravies, sauces, meat pies, fricassees, casseroles, and stews.
• Supervise other staff in the kitchen.
• Ensure food is properly handled, prepped, and stored to minimize time/temperature abuse.
• Store food in designated containers and storage areas to prevent spoilage.
• Maintain a neat and orderly kitchen with the highest standards of safety and cleanliness.
• Serve the proper serving sizes to meet the necessary requirements of those served per production sheets.
• Record all food requisitions from the store room, and records all temperatures from the serving line.
• Report immediately to the Food Services Supervisor and Director any accident or behavioral problem occurring in the kitchen or the DFAC premises.
• Report to the Food Service Supervisor any faulty or inferior quality food which is received.
• Supervise and assist with the daily cleaning of all kitchen equipment, and the washing and sterilizing of all dishes, silverware, and utensils.
• Comply with all Federal, state and local laws and regulations for the maintenance, repair and operation of equipment and machines (OSHA).
• Comply with all Federal, state and local laws and regulations for the storage, use and disposal of trash, rubbish, waste and hazardous material (OSHA).
• Undertake all other duties commensurate with the post as and when directed by the Food Services Supervisor/Director.

Qualifications and Attributes

• Possess the ability to work with minimal supervision.
• Good human relations with the ability to communicate in a courteous manner.
• The ability to foster and promote a good team spirit at all times.
• The capacity to refrain from aggressive or intimidating behavior.
• Be respectful to Supervisors and co-workers at all times.
• Possess the ability to work with minimal supervision.
• Must conform to the appearance and hygiene standards that the military base requires.

Education and Experience

• Some previous food service, or training, is preferred.
• Bilingual a plus.
• Servsafe food certificate or equivalent a plus.

Physical Characteristics

• Must be able to work independently and as a part of a team.
• Must be capable to stand for long periods of time.
• Must be able to work in an area with lots of people.
• Must be capable to move throughout work day to different stations.
• Work alongside co-workers within 3 feet.
• Should be able to withstand warm and cool working locations.
• Must be able to move in tight spaces.