Camp Lejeune Cook I

Ruvilla Solutions LLC•Jacksonville, NC

5d•$19

About The Position

The Cook I works under the direction of the Messhall Management team and/or Chief Cook(s). Performs a wide variety of simple grilling and prep cook tasks under general supervision. Can perform more complex cooking duties under direct supervision. Usually in training for a Cook II position. Follows standards of the regional master menu. Preparation and cooking of a full variety of grilled items and cold prep functions. Ensures products are prepared within quality control guidelines before serving to maintain freshness. Ensures food is served on-time and within temperature guidelines; using the correct utensils and food portioning for specified individual servings. Ensures storage of food is in accordance with quality control guidelines. Maintains food production work sheets. Works as a junior or trainee Cook II under close supervision. Follows HACCP processes. Required reports are completed in an accurate and timely manner. Assembles and cleans equipment, kitchen prep areas and ensures that proper sanitization/cleaning processes, procedures and standards are reached. Ensures 5-Star standard of customer service and presentation is always met. All other tasks as assigned.

Requirements

Successful completion of high school, vocational school or equivalent.
Six months of job-related experience in a restaurant, cafeteria or comparable food service establishment.
Must be able to demonstrate a basic knowledge of HACCP procedures
The ability to read and comprehend simple instructions, short correspondence, and memos. The ability to write simple correspondence. Ability to communicate with customer as required.
The ability to perform basic math, addition, subtraction, multiplication, and division
Employee is required to stand; use hands to manipulate or feel objects, tools, or controls; and reach with hands and arms; walk, stoop, kneel, or crouch, and taste or smell. The employee must regularly lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds; team lifting over 30 pounds.

Responsibilities

Preparation and cooking of a full variety of grilled items and cold prep functions.
Ensures products are prepared within quality control guidelines before serving to maintain freshness.
Ensures food is served on-time and within temperature guidelines; using the correct utensils and food portioning for specified individual servings.
Ensures storage of food is in accordance with quality control guidelines.
Maintains food production work sheets.
Works as a junior or trainee Cook II under close supervision.
Follows HACCP processes.
Required reports are completed in an accurate and timely manner.
Assembles and cleans equipment, kitchen prep areas and ensures that proper sanitization/cleaning processes, procedures and standards are reached.
Ensures 5-Star standard of customer service and presentation is always met.
All other tasks as assigned.