COOK I
Description
JOB TITLE: COOK I
DEPARTMENT: FOOD SERVICES
REPORTS TO: FOOD SERVICE SUPERVISOR
LOCATION: USMAPS-WEST POINT
BUDGET RESPONSIBILITY: N/A
MEMBER OF (LEVEL IN ORG):
NUMBER OF DIRECT REPORTS: N/A
PERCENT OF TRAVEL: N/A
THIS POSITION IS PART OF OUR ABILITY ONE PROGRAM. INDIVIDUALS WITH A DISABILITY ARE STRONGLY ENCOURAGED TO APPLY.
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
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