Cook II

Basic Qualifications:
Certificate in culinary or hospitality management, or equivalent desired. Must
currently have and maintain ServSafe certification. Good customer service and
communication skills. Must have solid work ethics.
Experience:
Minimum three years as a Cook in a large institutional kitchen; or comparable military
experience.
One year supervisory experience; or Chef, Lead, or Senior Cook responsibilities.
General Responsibilities:
The principal responsibilities of the Cook Sr. 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.
Provide leadership to the Cooks and provide feedback to the Supervisor and/or Project
Manager.
Ensure that employees comply with all safety regulations in accordance with contract
requirements and OSHA.
Specific Responsibilities:
Prepare or direct preparation of food served using recipe cards, established production
procedures and systems ensuring that all tasks are done in accordance with applicable
SOP.

Basic Qualifications:
Certificate in culinary or hospitality management, or equivalent desired. Must
currently have and maintain ServSafe certification. Good customer service and
communication skills. Must have solid work ethics.
Experience:
Minimum three years as a Cook in a large institutional kitchen; or comparable military
experience.
One year supervisory experience; or Chef, Lead, or Senior Cook responsibilities.
General Responsibilities:
The principal responsibilities of the Cook Sr. 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.
Provide leadership to the Cooks and provide feedback to the Supervisor and/or Project
Manager.
Ensure that employees comply with all safety regulations in accordance with contract
requirements and OSHA.
Specific Responsibilities:
Prepare or direct preparation of food served using recipe cards, established production
procedures and systems ensuring that all tasks are done in accordance with applicable
SOP.