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.

Insure that the progressive cooking technique is utilized in preparing all meals. Must be

able to use standardized measuring cups, spoons, knife, forks, large kitchen utensils, pots

and pans.

Plan food production to coordinate with meal serving hours so that excellence, quality,

temperature, and appearance of food is preserved. Servesafe Managers Certificate required within 30 days of hire date.

Ability to:

Determine amount and type of food and supplies required using production systems. Set steam tables; serve or ensure proper serving of food.

Comply with established sanitation standards, personal hygiene, and health standards. Observe proper food preparation and handling techniques.

Oversee proper food storage.

Use basic skills in arithmetic, simple record keeping, portion control, preparation of special dietary meals, tables of weights and measures, recipe conversion,

supervisory, training principles and practices. Communicate and interact among management and personnel.

Follow oral and written instruction such as worksheets, menus, and schedules.

Follow standard recipe cards and worksheets as to the number of portions to prepare, etc.

Physical Requirements:

May frequently require lifting or moving objects weighing up to 50 pounds.

Duties require considerable walking and standing for prolonged periods of time.

Tasks frequently include bending and stooping.

Additional Responsibilities:

Adhere to the BCI policies, rules and regulations as set forth in the Employee Handbook.

Comply with all HACCP standards.

Interact with and provide guidance to employees in a fair and consistent manner.

Nothing in this job description restricts management's right to assign or reassign duties

and responsibilities to this job at any time. Duties may be assigned by the DFAC

Manager, Project Manager, or other designated personnel. #

INDBasic 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.

Insure that the progressive cooking technique is utilized in preparing all meals. Must be

able to use standardized measuring cups, spoons, knife, forks, large kitchen utensils, pots

and pans.

Plan food production to coordinate with meal serving hours so that excellence, quality,

temperature, and appearance of food is preserved. Servesafe Managers Certificate required within 30 days of hire date.

Ability to:

Determine amount and type of food and supplies required using production systems. Set steam tables; serve or ensure proper serving of food.

Comply with established sanitation standards, personal hygiene, and health standards. Observe proper food preparation and handling techniques.

Oversee proper food storage.

Use basic skills in arithmetic, simple record keeping, portion control, preparation of special dietary meals, tables of weights and measures, recipe conversion,

supervisory, training principles and practices. Communicate and interact among management and personnel.

Follow oral and written instruction such as worksheets, menus, and schedules.

Follow standard recipe cards and worksheets as to the number of portions to prepare, etc.

Physical Requirements:

May frequently require lifting or moving objects weighing up to 50 pounds.

Duties require considerable walking and standing for prolonged periods of time.

Tasks frequently include bending and stooping.

Additional Responsibilities:

Adhere to the BCI policies, rules and regulations as set forth in the Employee Handbook.

Comply with all HACCP standards.

Interact with and provide guidance to employees in a fair and consistent manner.

Nothing in this job description restricts management's right to assign or reassign duties

and responsibilities to this job at any time. Duties may be assigned by the DFAC

Manager, Project Manager, or other designated personnel. #IND