Cook I

OVERVIEW OF PRIMARY RESPONSIBILITES:

Primary responsibility will be to 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 under the supervision of a Cook II


• 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: (All under the supervision of a Cook II)

• 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


• Make sure 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


• 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


• Perform other duties as assigned

ADDITIONAL FUNCTIONAL / ORGANIZATIONAL SUPPORT: 

• Support the Organization in striving to deliver a quality product and service to the Cadets and the customers of the USMAPS facility

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


• Occasional lifting of > _20+ pounds

 EEO/AAE/M/F/D/V