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Cook II

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POST DATE 9/7/2016
END DATE 10/27/2016

Chickasaw Nation Industries Fairfield, PA

Company
Chickasaw Nation Industries
Job Classification
Full Time
Company Ref #
95275143
AJE Ref #
576106363
Location
Fairfield, PA
Experience
Entry Level (0 - 2 years)
Job Type
Regular
Education
High School Diploma or GED

JOB DESCRIPTION

APPLY
The Cook II prepares salad bar items, fruit, short order menu items, and performs grill duties for meals. Prepares and cooks all meats (beef, pork, poultry, fish and game) and other type entrees, by roasting, broiling, baking, frying, boiling, steaming, sautéing and stewing. The Raven Rock Mountain Complex (RRMC) is a Government facility in Franklin Country PA (also called “Site R). The facility is operated by the U.S. Army. RRMC has a Full Food Service (FFS) dining facility.

ESSENTIAL DUTIES AND RESPONSIBILITIES
Essential duties and responsibilities include the following. Other duties may be assigned.


Monitors subsistence availability, coordinates with ration personnel and pulls all required ingredients from storerooms, maintaining proper accountability and time and temperature controls. Coordinates with management for any menu changes, additions, or substitutions.

Prepares a variety of vegetables, starches, gravies, sauces, sandwiches and other foods in accordance with Production Schedules, standard recipes.

Maintains proper temperature of all foods during holding, transport, reheating, and serving to ensure quality control and food safety.

Responsible for the monitoring and recording of all food temperatures in accordance with applicable Risk Management procedures.

Coordinates the serving line layout, to include pan sizes, garnishes, utensil requirements, proper portion sizes, line replenishment procedures, and the assignment and role of the line-service personnel.

During the course of the shift, monitors, cleans and maintains all equipment and work areas practicing a “clean as you go concept. At the end of each shift, coordinates with management and checks to ensure work areas have been properly cleaned and organized.

Controls food production and progressive cooking through good communication, sound decision making.

Reads and becomes familiar with the Performance Work Statements (PWS) in the contract, and all applicable food service regulations and technical bulletins.

Utilizes Production Schedules and other verbal or written communication in order to accomplish the food service mission or instructions of management.

Initiates immediate corrective action in meal serving shortages to prevent line slowdown and is prepared with meal backup items.

Operates a variety of kitchen equipment. Disassembles and assembles component parts and accessories for cleaning, and follows safety procedures regarding the operation of equipment to avoid personal injury or damage to the equipment.

Leads by example with on-time performance, clean uniform and a professional appearance and demeanor.
Coordinates tasks with management; discusses meal and subsistence status along with any deficiencies noted and their corrective actions.

As necessary, assists the 1st and 3rd cooks (and Mess Attendants when assigned) in the kitchen with the preparation of products.

Prepares and cooks all meats (beef, pork, poultry, fish and game) and other type entrees, by roasting, broiling, baking, frying, boiling, steaming, sautéing and stewing.

Prepares a variety of vegetables, starches, gravies, sauces, sandwiches and other foods in accordance with Production Schedules, standard recipes.

Adjusts standardized recipes for the number of servings required in large quantity cooking and ensures recipe cards, and proper measuring techniques are followed.

Performs other duties as required or directed.

Exercises quality control in knowing what is expected in food preparation, sanitation and customer service duties.

Does not operate, maintain or move equipment unless properly trained to do so. Works safely and reports unsafe conditions.

Remembers that our customer is the only reason we are preparing and serving meals. Treats customers and fellow employees with dignity and respect.




EDUCATION/EXPERIENCE
High school diploma or general education degree (GED); and six years general experience in large volume food preparation and service. Four years' experience in preparing cafeteria style, multi-entrée menu meals (Breakfast, Lunch, Dinner) that includes preparation of soups, salads, gravies, sauces, vegetables, meat, fish, poultry, breads, deserts, pastry, and all other foods constituting a full meal. Knowledge of progressive cooking techniques and food preparation quality standards.

JOB SPECIFIC KNOWLEDGE / SKILLS / ABILITIES

Ability to comply with laws and regulations governing food preparation in institutions.
Ability to comprehend, carry out and explain complex verbal and written instructions.
Ability to pay close attention at all times to prevent physical injuries.
Ability to work in close proximity with a team.
Ability to work in a standing position for long periods of time.
Ability to withstand exposure to heat/cold from mechanical equipment.

CERTIFICATES, LICENSES, REGISTRATION
Current sanitation certificate (within last 4 years) or possesses ability to obtain a sanitation certificate
Possesses a DOD Secret Clearance or possesses ability to obtain a DOD Secret Clearance

MATHEMATICAL SKILLS
Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance.



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