Job Description
Cook I Blackstone Consulting Inc. - 2.7 Columbia, SC Job Details 5 hours ago Benefits On-the-job training Qualifications Staff supervision Employee training English Institutional kitchen experience Math Kitchen staff training Managing kitchen staff Meat cookery Sauce preparation Full Job Description
POSITION SUMMARY
The Cook I is responsible for having working knowledge of cooking terms and procedures and independently prepares and cooks large quantities of food at a high volume, military dining facility. Note, jobs are subject to modification in the Company's discretion and, accordingly, the below list of Essential and Other job functions is intended to be representative of the major requirements of the job but is not all-inclusive. These requirements may be changed from time to time. ESSENTIAL FUNCTIONS
The essential functions of the job include, but are not limited to: The primary responsibility of the Cook I is to serve as the working leader of the Cook II staff under the direction of the Head Cook preparing hot and cold entrees, vegetables, soups, salads, breakfast items, eggs, casseroles, desserts, and other food items in accordance with Government regulations TM 10-412
(Armed Forces Recipe Service) and FM 10-25
(Service of Foods). The Cook I shall take the lead in preparation of meat items and shall be responsible for working shoulder-to-shoulder with the Cook II staff to ensure they are properly trained and working up to standards. Also responsible for providing on-the-job training to other cooks. Reading, interpreting and following menus and recipe cards. Utilizing and operating a variety of kitchen equipment and appliances, including steam kettle, food chopper, oven, food slicer, grill, potato peeler, tilt grill, food processor, stove, juice/coffee/ice machine, and knives. Ensuring that all food items are appetizing, presentable, prepared correctly, in a timely manner, and garnished before serving. Following time schedule to ensure that food is prepared and placed on serving line in timely manner. Assisting in preparation of Army personnel field feedings using field ration subsistence. Performing operator and preventative maintenance on installed kitchen equipment and other kitchen equipment using FM 10-23-2, technical bulletins, manufacturer's manuals. Working with and assisting in setting up and operating serving lines. Assisting in food replenishment and food service as needed. Keeping all cooking and service areas clean. Providing courteous and professional service to, and communicating effectively with, dining facility patrons. Cleaning all cooking and preparation equipment, preparation tables, counters, knives and utensils, juice and coffee machines, and other equipment/areas as directed by the Head Cook or Dining Facility Manager. Disassembling/assembling equipment or machines during cleaning. Placing identification tags on unused portions of food and supplies and placing in appropriate storage areas. Must communicate effectively with other staff members and dining facility patrons. Complying with all applicable rules and regulations applicable to food services, including AR 30-22, TB MED
530, and the Company's contract with the Government. OTHER FUNCTIONS
Reporting mechanical problems to the Head Cook or Dining Facility Manager. Ensuring that equipment and machines are turned off if not in use. Performing Head Cook duties and responsibilities during his/her absence. Other functions as assigned by the Head Cook/Warrior Restaurant Manager and/or as necessary to perform job. PHYSICAL ANALYSIS
Demand Occasional Frequent Constant Walking X Standing X Sitting X Lifting X Floor to Knuckle up to 50 lb. Knuckle to Shoulder up to 40 lb. Shoulder to Overhead < 10 lb. Carrying up to 50 lb. Pushing X Pulling X Driving X Climbing Stairs X Climbing Ladders X Squatting X Kneeling X Note :
Occasional = 1 to 33%; Frequent = 34 to 66%; Constant = 67 to 100% LIFTING/CARRYING
Physical tasks include : Lift trays of food from prep tables to ovens. Carrying merchandise from storage area to cart. Lifting can be performed from floor/knee height to shoulder height or above. Trays of food can weigh up to 30 to 40 lb. and may have a hot surface as well as contain hot food; these factors may require the Cook 1 to assume a variety of postures to complete this task. Most carrying tasks are for short distances of 10-15 feet or less. PUSHING/PULLING
Physical tasks include : Push or pull cart loaded with merchandise from storage room to food preparation area. Generally, the amount of force required can be minimized by decreasing the amount of weight on the cart, also push/pull forces can be reduced through regular maintenance of carts. Can use body weight if there is sufficient space. During push/pull tasks the hands are generally at waist height. CLIMBING
Physical tasks include Climb stairs to dining facility, may have to climb ladders during cleaning functions or when filling certain drink or ice machines. BENDING/SQUATTING/KNEELING/REACHING
Physical tasks include Retrieval or placement of food product from or into ovens or food warmers. Cleaning items such as prep tables, equipment and machines. WRIST POSTURES
Physical tasks include Frequent wrist motion may be required during slicing, chopping or peeling tasks. These motions may be reduced through the use of machines such as food slicer, chopper, processor or peeler. ENVIRONMENTAL CONDITIONS
In the freezer area, the Cook I is exposed to temperatures as low as -10 o In the cooler area, employee is exposed to temperatures as low as 32 o The Cook I may be exposed to temperatures above 80 oF in food preparation area. The Cook I is exposed to sudden changes in temperature. The Cook I is exposed to fumes, odors and gases during cleaning functions. The Cook I may have to handle merchandise or equipment with hot and cold surfaces. Slippery walking conditions can exist in the food preparation area, the serving area as well as the washing area. Tools, equipment and materials used by the Cook I include steam kettle, food chopper, oven, food slicer, grill, potato peeler, tilt grill, food processor, stove, juice/soda/coffee/ice machine, pressure cooker, knives, four-wheel cart, cleaning supplies, others as assigned or necessary to perform job. #IND Requirements:
Prior experience as a cook in large and small quantity preparation (250 to 1500 portions) of soups, salads, gravies, sauces, vegetables, meats, fish, poultry, and all other foods constituting a complete meal. This must include at least six months as a Cook II with the Company (or equivalent experience with another establishment). Ability to communicate effectively with others and to supervise, train, and motivate employees. Ability to read and write English. Necessary mathematical skills to correctly compute recipe card conversions. Knowledge of, and experience with, progressive cookery and highest standards of quality preparation and service of food ( preferred ). Must become SERV Safe Certified within six months after assuming this position.
