COOK II

Blackstone Consulting, Inc.•Newport News, VA

About The Position

Position Accountabilities The following are essential job accountabilities: 1. Sets the example adhering to the “clean as you go” concept 2. Ensures that the dining facility is cleaned and sanitized 3. Maintains compliance of sanitation and food safety 4. Ensures that all food service personnel follow proper cooking procedures, recipe cards, SOPs and special instructions on the Production Schedules. 5. Cross-trains all food service personnel. 6. Assist in inspecting the dining area, subsistence, storage and preparation areas and dining facility personnel. 7. Ensures that proper procedures, temperatures and time periods are adhered to during food preparation. 8. Assist in ensuring that the correct amount of food is prepared. 9. Coordinates the setting up and replenishment of the serving line and self-service areas for breakfast, lunch and dinner, i.e., main line, fitness bar, short order line, salad bar, desserts, beverages, bread and butter dispensers and condiments. 10. Coordinates all approved commitments for box lunches, organization days and FTXs (insulated food containers) to ensure that they are properly prepared and ready for pick up no later than 15 minutes prior to commitment time. 11. Communicate in a timely manner with the kitchen staff regarding the amount of food on hand and it’s quality. 12. Ensures that all un-served food is taken to the kitchen for proper storage and ensures that assigned work area is cleaned properly. 13. Ensures that all food considered to be leftover is properly labeled. 14. Responsible for the proper use of gloves, utensils, and portion control when serving food items. 15. Assist in serving the customers in a proper and courteous manner. 16. Assist in the administration, sanitation, and training of food service personnel. 17. Ensure safety, security and energy conservation of the dining facility. 18. Maintains absolute confidentiality on all proprietary information and information related to Food Service matters, except as specifically directed. 19. Responsible for the inspection of food service personnel uniform, to include apron, hair net/or hat, slip and skid resistant shoes and other issued safety items. 20. Perform other duties as assigned. #IND Qualifications • High school diploma or equivalent. • Successful completion of a military food service technical or vocational school is desired. • Three years work experience in the operation of a military dining facility or in an industry of similar operational complexity is desired. • Trained in the application of AFMIS-POS (Point of Sales). • Experienced using AR 30-22, Army Food Service Program; TB MED 530, Food Service Sanitation; and TM 10-412, Armed Forces Recipe Service procedures. • Current Serve Safe Sanitation certificate (within 4 years) • The food service function (cooking procedures, recipes, sanitation). • Must be able to speak, read and write English fluently. • Must understand and be able to use Technical Manuals. • Must be able to train and cross-train subordinates. • Must demonstrate progressive and continuing professional competency growth. • Must have the ability to follow instructions and work well with people. • Must possess analytical capability and techniques required to perform analysis, interpret data and information, develop trends and develop and implement corrective actions. • Must be competent in mathematics, with emphasis on statistical techniques, and problem solving methods. • Required to work under stressful circumstances and meet short suspense dates. • May be required, on an as-needed basis, to assist or perform in other management, supervisory or special assignments. • Perform other duties as assigned. • Three (3) years in assigning food preparation, cooking and serving duties to Food Service workers and training personnel in Food preparation. • Must be free of medical restrictions/limitations that prevent the performance of the required duties. • Must be physically capable of performing work in conditions of extreme weather. • Must utilize proper lifting procedures and practices. • Must be able to bend, stoop and lift up to 40 lbs and pull, push and lift equipment, i.e, slicing machines, meat tenderizer, food chopper, in order to be cleaned. • Must walk and be on your feet the majority of your shift • May be required to work uncommon hours, extended hours, nights, weekends and holidays. • Must be a United States citizen or be authorized to work in the United States. • Must be eighteen year of age. • Must pass pre-employment background check. Must have a Real ID to get on Joint Base Langley-Eustis. #IND

Requirements

High school diploma or equivalent.
Trained in the application of AFMIS-POS (Point of Sales).
Experienced using AR 30-22, Army Food Service Program; TB MED 530, Food Service Sanitation; and TM 10-412, Armed Forces Recipe Service procedures.
Current Serve Safe Sanitation certificate (within 4 years)
The food service function (cooking procedures, recipes, sanitation).
Must be able to speak, read and write English fluently.
Must understand and be able to use Technical Manuals.
Must be able to train and cross-train subordinates.
Must demonstrate progressive and continuing professional competency growth.
Must have the ability to follow instructions and work well with people.
Must possess analytical capability and techniques required to perform analysis, interpret data and information, develop trends and develop and implement corrective actions.
Must be competent in mathematics, with emphasis on statistical techniques, and problem solving methods.
Required to work under stressful circumstances and meet short suspense dates.
May be required, on an as-needed basis, to assist or perform in other management, supervisory or special assignments.
Perform other duties as assigned.
Three (3) years in assigning food preparation, cooking and serving duties to Food Service workers and training personnel in Food preparation.
Must be free of medical restrictions/limitations that prevent the performance of the required duties.
Must be physically capable of performing work in conditions of extreme weather.
Must utilize proper lifting procedures and practices.
Must be able to bend, stoop and lift up to 40 lbs and pull, push and lift equipment, i.e, slicing machines, meat tenderizer, food chopper, in order to be cleaned.
Must walk and be on your feet the majority of your shift
May be required to work uncommon hours, extended hours, nights, weekends and holidays.
Must be a United States citizen or be authorized to work in the United States.
Must be eighteen year of age.
Must pass pre-employment background check.
Must have a Real ID to get on Joint Base Langley-Eustis.

Nice To Haves

Successful completion of a military food service technical or vocational school is desired.
Three years work experience in the operation of a military dining facility or in an industry of similar operational complexity is desired.

Responsibilities

Sets the example adhering to the “clean as you go” concept
Ensures that the dining facility is cleaned and sanitized
Maintains compliance of sanitation and food safety
Ensures that all food service personnel follow proper cooking procedures, recipe cards, SOPs and special instructions on the Production Schedules.
Cross-trains all food service personnel.
Assist in inspecting the dining area, subsistence, storage and preparation areas and dining facility personnel.
Ensures that proper procedures, temperatures and time periods are adhered to during food preparation.
Assist in ensuring that the correct amount of food is prepared.
Coordinates the setting up and replenishment of the serving line and self-service areas for breakfast, lunch and dinner, i.e., main line, fitness bar, short order line, salad bar, desserts, beverages, bread and butter dispensers and condiments.
Coordinates all approved commitments for box lunches, organization days and FTXs (insulated food containers) to ensure that they are properly prepared and ready for pick up no later than 15 minutes prior to commitment time.
Communicate in a timely manner with the kitchen staff regarding the amount of food on hand and it’s quality.
Ensures that all un-served food is taken to the kitchen for proper storage and ensures that assigned work area is cleaned properly.
Ensures that all food considered to be leftover is properly labeled.
Responsible for the proper use of gloves, utensils, and portion control when serving food items.
Assist in serving the customers in a proper and courteous manner.
Assist in the administration, sanitation, and training of food service personnel.
Ensure safety, security and energy conservation of the dining facility.
Maintains absolute confidentiality on all proprietary information and information related to Food Service matters, except as specifically directed.
Responsible for the inspection of food service personnel uniform, to include apron, hair net/or hat, slip and skid resistant shoes and other issued safety items.
Perform other duties as assigned.