COOK II - FOOD SERVICES

Access: Supports for Living•West Point, NY

5d•Onsite

About The Position

Do Work That Matters. In a Culture That Means It. Be part of a team that values connection, accountability, and real impact. Why Access? Because how we work matters just as much as what we do. At Access, our Culture Playbook isn’t a poster on the wall – it’s how we show up for each other and for the people we support. You’ll be part of a team that is: Clear about expectations Supportive and accountable Focused on outcomes that matter to people. And committed to helping people live the healthiest and fullest lives possible – while making sure out staff can do the same.

Requirements

Possess the ability to work with minimal supervision
Good human relations with the ability to communicate in a courteous manner
The ability to foster and promote a good team spirit at all times
The capacity to refrain from aggressive or intimidating behavior
Be respectful to Supervisors and co-workers at all times
Must conform to the appearance and hygiene standards that the military base requires

Nice To Haves

Some previous food service, or training, is preferred
Bilingual a plus
Servsafe food certificate or equivalent a plus

Responsibilities

Prepare meals in large quantities and according to Army standards
Be able to prepare food utilizing various cooking methods
Prepare meats, poultry, fish, and vegetables
Prepare vegetables, soups, gravies, sauces, meat pies, fricassees, casseroles, and stews
Supervisor other staff in the kitchen
Make sure food is properly handled, prepped and stored to minimize time/temperature abuse
Store food in designated containers and storage areas to prevent spoilage
Maintain a neat and orderly kitchen with the highest standards of safety and cleanliness
Serve the proper serving sizes to meet the necessary requirements of those served per production sheets
Record all food requisitions from the store room, and records all temperatures from the serving line
Report immediately to the Food Services Supervisor and Director any accident or behavioral problem occurring in the kitchen or the DFAC premises
Report to the Food Service Supervisor any faulty or inferior quality food which is received
Supervise and assist with the daily cleaning of all kitchen equipment, and the washing and sterilizing of all dishes, silverware, and utensils
Comply with all Federal, state and local laws and regulations for the maintenance, repair and operation of equipment and machines (OSHA)
Comply with all Federal, state and local laws and regulations for the storage, use and disposal of trash, rubbish, waste and hazardous material (OSHA)
Undertake all other duties commensurate with the post as and when directed by the Food Services Supervisor/Director
Perform other duties as assigned
Support the Organization in striving to deliver a quality product and service to the Cadets and the customers of the USMAPS facility