COOK I

Blackstone Consulting, Inc.•Newport News, VA

10d

About The Position

The Cook I ensures meals are prepared, serving lines are set up, and food items are garnished according to the plan of the day and Army recipes and standard operating procedures. The role also performs housekeeping duties and sets up, operates, maintains, and cleans kitchen equipment. Position accountabilities are performed in accordance with AR 30-22, DA Pamphlet 30-22, TM 4-41-11, TB Med 530, TM 10-412, and the PWS. The Cook I supports meal service for breakfast, lunch, and dinner by preparing appropriate quantities of food, replenishing serving and self-service areas, maintaining sanitation and food safety, and assisting customers courteously. The position requires physical work, including standing for most of the shift, handling equipment, and lifting up to 50 pounds. Work may involve extreme weather and uncommon, extended, night, weekend, or holiday hours.

Requirements

Must be able to lift up to 50 pounds.
Must be free of medical restrictions or limitations that prevent performance of required duties.
Must be physically capable of working in conditions of extreme weather.
Must use proper lifting procedures and practices.
May be required to work uncommon or extended hours, nights, weekends, and holidays.
Must be able to bend, stoop, lift up to 50 pounds, and push or pull equipment such as slicing machines, meat tenderizers, and food choppers for cleaning.
Must walk and remain on feet for most of the shift, except when assigned headcount duties.
Must pass a pre-employment background check.
Must have a Real ID.

Responsibilities

Follow the “clean as you go” concept.
Clean and sanitize the dining facility.
Maintain compliance with sanitation and food safety requirements.
Follow cooking procedures, recipe cards, SOPs, and special instructions on production schedules.
Follow proper procedures, temperatures, and time periods during food preparation.
Ensure the correct amount of food is prepared.
Replenish serving lines and self-service areas for breakfast, lunch, and dinner, including the main line, fitness bar, short order line, salad bar, desserts, beverages, bread and butter dispensers, and condiments.
Communicate promptly with the Cook II about the amount and quality of food on hand before preparation.
Return unserved food to the kitchen for proper storage and clean the assigned work area properly.
Label leftover food appropriately.
Use gloves and utensils properly and maintain portion control when serving food.
Assist in serving customers properly and courteously.
Ensure the safety, security, and energy conservation of the dining facility.
Maintain confidentiality of proprietary information and information related to food service matters, except as specifically directed.
Maintain the food service uniform, including apron, hair net or hat, slip- and skid-resistant shoes, and other issued safety items.
Perform other duties as assigned.