Cook II

ESSENTIAL FUNCTIONS

The essential functions of the job include, but are not limited to: 

• Preparing hot and cold entrees, vegetables, soups, salads, breakfast items, eggs, casseroles, desserts, and other food items in accordance with Government regulations TM 10-412 (Armed Forces Recipe Service) and FM 10-25 (Service of Foods).
• Reading, interpreting and following menus and recipe cards.
• Utilizing and operating a variety of kitchen equipment and appliances, including steam kettle, food chopper, oven, food slicer, grill, potato peeler, tilt grill, food processor, stove, juice/soda/coffee/ice machine, and knives.
• Ensuring that all food items are appetizing, presentable, prepared correctly, in a timely manner, and garnished before serving. Following time schedule to ensure that food is prepared and placed on serving line in timely manner. 
• Assisting in preparation of Army personnel field feedings using field ration subsistence.
• Performing operator and preventative maintenance on installed kitchen equipment and other kitchen equipment using FM 10-23-2, technical bulletins, manufacturer's manuals.
• Working with and assisting in setting up and operating serving lines. Assisting in food replenishment and food service as needed.  Keeping all cooking and service areas clean. 
• Providing courteous and professional service to, and communicating effectively with, dining facility patrons.
• Cleaning all cooking and preparation equipment, preparation tables, counters, knives and utensils, juice, soda and coffee machines, and other equipment/areas as directed by the Cook I or Dining Facility Manager. Disassembling/assembling equipment or machines during cleaning. 
• Planning identification tags on unused portions of food and supplies and placing them in appropriate storage areas.
• Must communicate effectively with other staff members and dining facility patrons.
• Complying with all applicable rules and regulations applicable to food services, including AR 30-22, TB MED 530, and the Company’s contract with the Government.

OTHER FUNCTIONS

Reporting mechanical problems to the Cook I or Dining Facility Manager.    Ensuring that equipment and machines are turned off if not in use.  Performing Cook I duties and responsibilities during his/her absence.  Other functions as assigned by the Cook I/Dining Facility Manager and/or as necessary to perform job. 

ENVIRONMENTAL CONDITIONS

• Work is 100% indoors.
• In the freezer area, Cook II is exposed to temperatures as low as -10 o
• In the cooler area, employees are exposed to temperatures as low as 32 o
• Cook II may be exposed to temperatures above 80 oF in the food preparation area.
• Cook II is exposed to sudden changes in temperature.
• Cook II is exposed to fumes, odors and gases during cleaning functions.
• Cook II may have to handle merchandise or equipment with hot and cold surfaces.
• Slippery walking conditions can exist in the food preparation area, the serving area as well as the washing area.
• Tools, equipment and materials used by the Cook II include steam kettle, food chopper, oven, food slicer, grill, potato peeler, tilt grill, food processor, stove, juice/soda/coffee/ice machine, pressure cooker, knives, four-wheel cart, cleaning supplies, others as assigned or necessary to perform job.

QUALIFICATIONS

Minimum qualifications for the position are: 

• Ability to read and write English.
• Ability to lift 50 lbs. or more
• Necessary mathematical skills to correctly compute recipe card conversions.
• Knowledge of, and experience with, progressive cookery and highest standards of quality preparation and service of food (preferred).  
• Travel up to 10%