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•

MULTIPLE POSITIONS

(3)

MAY BE AVAILABLE

•Cook 2

Qualifications:

include proven experience as a cook, experience in using cutting tools, cookware and bakeware. Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.). Ability to follow all military sanitation procedures per the

NAVSUP 486.

Ability to work in a team. Very good communication skills. Excellent physical condition and stamina for working in a fast-paced hot environment. High school diploma or equivalent; Diploma from a culinary school will be an advantage to potential employees. Prior Military food service will be given priority consideration. Resumes will be evaluated via resume and interview by a

SERVSAFE

Certified Manager. It is the final decision of management to choose candidates based on skill levels. All Cook 2s are to report to the military and the Project Manager for any training issues, or repairs needed to equipment. It is the ultimate responsibility of the Cook to report promptly any issues detrimental to the contract immediately to the Project Manager. All food prepared in the dining facility shall be purchased through a government approved source. The Cook shall obtain foods and Menu Production Log from the military for each meal and accomplish the food preparation tasks as defined IAW the recipe cards. The Cook shall follow the guidelines of the Recipe Service mandated by the military branch. The Cook shall operate and maintain the serving line at each assigned facility IAW the core menu. The Cook shall progressively prepare food items IAW recipe cards and commercial standards.

Additional duties and responsibilities are:

AF 662 Menu The Food Production Log will be used to plan and document the food production and usage for each meal. All items are to be garnished for

LUNCH AND DINNER.

Food items will be progressively prepared to yield optimum freshness, flavor, color, and texture. Basic math will apply to document servings, leftovers, and acceptability. Hot lines will not be set up any more than 30 minutes prior to serving time. It is the overall responsibility of the Cook to ensure that there is food on the line at all times throughout the meal. The Cook will delegate duties to the server as needed to ensure the lines stay up to standards. Cooks should supervise line servers are following serving sizes per the AF 662. At no time will the line fail to meet contract standards. Conduct periodic temperature checks and ensure proper temperatures are used in cooking and holding of food. Check palatability and eye appeal of products served changing out pans that have accumulated dry rings around the outside. Ensure taste tests are conducted. Proper documentation to production log

NAVSUP 1090.

Carry over food to the next meal. Clean all Equipment. Make sure the equipment will be cleaned after every meal, to include the oven racks. Ensure all spills will be cleaned immediately throughout the day clean as you go. Areas should remain clean, unless actively preparing meals. Operation of Equipment Equipment will be operated as instructed by the manual ensuring no operating of any equipment (unless already properly trained) Cooking Temperatures Cook potentially hazardous food to heat all parts to a correct temperature. Cook poultry, poultry stuffing, and stuffed meats to heat all parts to at least 165 degrees Fahrenheit. Reheat potentially hazardous foods to 165 degrees Fahrenheit before serving. Ensure that hot foods are maintained at an internal temperature of at least 135 degrees Fahrenheittake your temps. Ensure cold foods are maintained at an internal temperature of between 32 and 41 degrees. Storage of Food Time and date all containers. Store chilled foods in a refrigerator with a temperature maintained between 32- and 41-degrees Fahrenheit labeled, timed, and dated. Place potentially hazardous food requiring refrigeration in 2-inch-deep containers after preparation. Store food not subject to further washing or cooking before serving in a way that protects it from food requiring washing or cooking. Store food and container of food so that it is not placed under unprotected or exposed sewer or water lines. Store bulk food such as rice, sugar or flour which is not stored in its original container identifying the food by its common name, timed and dated. Do not store non-foods such as: cleaning supplies, insecticides and like items in food preparation or food storage area. Customer Relations Customer service is our business; therefore, we must ensure the first impression of our facility is the best impression. All customers will be greeted with a smile and treated with the respect we, ourselves, would like shown to us. This is not all inclusive as circumstances dictate what needs to be done in regard to feeding the military. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, age, national origin, disability, or veteran status.