COOK 1

COOK I

Description/Job Summary

BASIC QUALIFICATIONS

• Applicants should have experience in cooking and working with the marine galley.
• Have knowledge about HACCP, Food safety, sanitation and Marine contract.
• Certificate in Food Handling/Sanitation methods, or ServSafe certified preferred.
• Good customer service skills.
• Must have solid work ethics.

EXPERIENCE

• Demonstrated history of related Food Service experience preferably with a major institution or the military as a Cook.

GENERAL RESPONSIBILITIES

• The principal responsibilities of the Cook are to ensure the meal is prepared in accordance with the menu of the day. 
• Ensure quality standards are met and maintained in preparing all meals in accordance with the contract requirements.

SPECIFIC RESPONSIBILITIES

• Prepare meals using established recipe cards, production procedures, and systems while ensuring that all tasks are done in accordance with the SOP. 
• Must be able to use standardized measuring cups, spoons, knife, forks, large kitchen utensils, pots, and pans.
• Prepare food to coordinate with meal serving hours so that quality, temperature, and excellent appearance of food are preserved. 
• Insure that the progressive cooking technique is utilized in preparing all meals.
• Operate basic kitchen equipment, stove, over, microwave, refrigerator, etc. 
• Judge the appearance of food being served, and recommend changes if necessary.
• Determine amount and type of food and supplies required using production systems.
• Set steam tables and serve or ensure proper serving of food.
• Comply with established sanitation standards, personal hygiene, and health standards. 
• Observe proper food preparation and handling techniques.
• Store food properly and safely; date/mark items.
• Instruct Cook 1 to replenish the serving line.

ADDITIONAL RESPONSIBILITIES

• Adhere to the BCI rules and regulations set forth in the employee handbook. Comply with all HACCP standards.
• Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. 
• Duties may be assigned by the First Cook, Dining Facility Manager, or Project Manager.

PHYSICAL REQUIREMENTS

• Lift and carry up to 50 lbs.
• Stands and moves within the kitchen area for 6 to 7 hours (excluding break and lunch periods).
• Bending, stooping, and reaching.

#IND

COOK I

Description/Job Summary

BASIC QUALIFICATIONS

• Applicants should have experience in cooking and working with the marine galley.
• Have knowledge about HACCP, Food safety, sanitation and Marine contract.
• Certificate in Food Handling/Sanitation methods, or ServSafe certified preferred.
• Good customer service skills.
• Must have solid work ethics.

EXPERIENCE

• Demonstrated history of related Food Service experience preferably with a major institution or the military as a Cook.

GENERAL RESPONSIBILITIES

• The principal responsibilities of the Cook are to ensure the meal is prepared in accordance with the menu of the day. 
• Ensure quality standards are met and maintained in preparing all meals in accordance with the contract requirements.

SPECIFIC RESPONSIBILITIES

• Prepare meals using established recipe cards, production procedures, and systems while ensuring that all tasks are done in accordance with the SOP. 
• Must be able to use standardized measuring cups, spoons, knife, forks, large kitchen utensils, pots, and pans.
• Prepare food to coordinate with meal serving hours so that quality, temperature, and excellent appearance of food are preserved. 
• Insure that the progressive cooking technique is utilized in preparing all meals.
• Operate basic kitchen equipment, stove, over, microwave, refrigerator, etc. 
• Judge the appearance of food being served, and recommend changes if necessary.
• Determine amount and type of food and supplies required using production systems.
• Set steam tables and serve or ensure proper serving of food.
• Comply with established sanitation standards, personal hygiene, and health standards. 
• Observe proper food preparation and handling techniques.
• Store food properly and safely; date/mark items.
• Instruct Cook 1 to replenish the serving line.

ADDITIONAL RESPONSIBILITIES

• Adhere to the BCI rules and regulations set forth in the employee handbook. Comply with all HACCP standards.
• Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. 
• Duties may be assigned by the First Cook, Dining Facility Manager, or Project Manager.

PHYSICAL REQUIREMENTS

• Lift and carry up to 50 lbs.
• Stands and moves within the kitchen area for 6 to 7 hours (excluding break and lunch periods).
• Bending, stooping, and reaching.

3IND