Cook II

Employer
Gana-A'Yoo, Limited
Location
Indian Head, MD
Posted
Apr 20, 2017
Closes
Apr 21, 2017
Function
Food Service, Cook
Industry
Restaurant
Hours
Full Time
Job Title: Cook II Location: Indian Head, MD no relocation available Work Hours and Pay: Part-time, scheduled based on site needs. DOE Job Summary: The Cook II prepares in large quantities, by various methods of cooking, meat, poultry, fish, vegetables, seasons and cooks all cuts of various meats, fish and poultry, boils, steams or fries vegetables, makes gravies, soups, sauces, roasts, meat pies, fricassees, casseroles, and stews. Supervises direct staff as instructed. Reports to: Project Manager Required Qualifications & Essential Functions: High School Diploma or GED ServSafe certification Must have a Food Handler Card Ability to work flexible hours as needed to meet service requirements Must be able to lift up to fifty (50) pounds, stand, walk, climb, reach, bend and push frequently Must be able to tolerate confined areas, noise exposure, extreme temperatures (hot/cold), dusts, work indoors/outdoors and exposure to minor cuts Knowledge of institutional style cooking Drug free workplace. Must be able to pass pre-employment drug screening, background check, and up to date immunizations Must be a citizen of the United States (US) or possess a valid US Immigration T-151 or I-94 Alien Registration Card Security Clearance Duties: Carry out the daily routine of work in the galley Takes charge and directs all personnel assigned to the shift (includes Cooks and Food Service Attendants) Ensure all instructions of the Project Manager including instructions on the Food Preparation Worksheet (NAVSUP Form 1090) are carried out Ensure all the food is wholesome and prepared in accordance with the Armed Forces Recipe Card and Food Service Officers approved local recipes Sample all food during production, before the serving line is opened for a meal service, and periodically throughout the meal to ensure the food quality is consistent Frequently monitor food temperatures on the serving line during the meal Ensure the safety and quality of food prepared, served, and saved as leftovers Review the 1282 to ensure the food items requested support the quantity of the menu items on the Food Preparation Worksheet (NAVSUP Form 1090) and that all food items requested are listed in Food Item Code List (FlC) All items requested on the NA VSUP Form 1282 will be delivered to the Lead Cook from the JOD. The Lead Cook is responsible to sign the received by block and date the appropriate block to accept the issuance of food items. The Lead Cook is responsible to return all unused items to the JOD and sign the returned by block on the NA VSUP Form 1282 Responsible to conduct daily inspections of all areas to include mess decks, serving area, kitchen, back dock, and scullery Cooking and maintaining high standards of sanitation within the kitchen Determine prudent cooking times for all entrees to ensure all entrees are completed no later than 15 minutes before the meal is scheduled to be served Ensure all entrees are prepared according to the Food Service recipe service Review production logs and scale recipes according to quantities to be prepared on the production log Ensure all production logs are completed and all attached paperwork accomplished (AF 977, wasted logs and opening checklists) Complete production with prudent quantities to prepare with start and finish times, complete a minimum of three temperature checks per meal and ensure all contract chefs taste test all hot and cold entrees being served in accordance with the food production log Assign and schedule contract cook, including start and finish time for all entrees being prepared as listed on the food production log Schedule cook for short order grill duties. Assign cook on duty to set up grills no later than 15 minutes before the beginning of a meal Ensure all menu boards are current, entree prepared by signs are set-up, pastry cabinets are stocked in accordance with the requirements of the contract, fruit baskets are full, front serving line is ready for every meal Cook II is also responsible for: Signing the Reviewed and Received by block Actual Headcount Actual Prepared Portions Left Over All portions of the 1090 should be filled out legibly and in one ink color Other duties as assigned Performance Indicators: Some key business indicators that will measure the effectiveness of the Cook II. These include the following: Attendance & Punctuality Following written instructions Organization and cleanliness Gana-A'Yoo Services Corporation is an Equal Opportunity/Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected veteran status.