COOK II - FOOD SERVICES

Access: Supports for Living•West Point, NY

3d•$24•Onsite

About The Position

At Access: Supports for Living and our Access: Network partners, we help people live the healthiest and fullest lives possible - and we support our staff in doing the same. Across our family of organizations, team members work in mental health, substance use, disability, employment, housing, and family services, doing meaningful work in a collaborative and respectful environment. We offer supportive leadership, opportunities to learn and grow, competitive benefits, and the chance to build a career with purpose. If you’re looking for work that matters and a team that values what you bring, the Access Network is a great place to be. Location: West Point, NY Hours: Monday 6am-2;30p/Wednesday 4pm-8pm/Sun 11am-7:30pm (20 hours) Rate $23.86/hr OVERVIEW OF PRIMARY RESPONSIBILITES: Primary responsibility will be to prepare large quantity, high quality food for a military based facility according to their standards. 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 Perform other duties as assigned Supervisor other staff in the kitchen Perform other duties as assigned PRIMARY FUNCTIONS: 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 ADDITIONAL FUNCTIONAL / ORGANIZATIONAL SUPPORT: Support the Organization in striving to deliver a quality product and service to the Cadets and the customers of the USMAPS facility QUALIFICATIONS AND ATTRIBUTES: 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 Possess the ability to work with minimal supervision Must conform to the appearance and hygiene standards that the military base requires EDUCATION AND EXPERIENCE: Some previous mass quantity cooking or food service experience required Bilingual a plus Servsafe food certificate or equivalent a plus PHYSICAL CHARACTERISTICS: Must be able to work independently and as a part of a team Must be capable to stand for long periods of time Must be able to work in an area with lots of people Must be capable to move throughout work day to different stations Work alongside co-workers within 3 feet Should be able to withstand warm and cool working locations Must be able to move in tight spaces Occasional lifting of > _25+ pound An Equal Opportunity Employer, including disability and Veterans

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
Possess the ability to work with minimal supervision
Must conform to the appearance and hygiene standards that the military base requires
Some previous mass quantity cooking or food service experience required
Must be able to work independently and as a part of a team
Must be capable to stand for long periods of time
Must be able to work in an area with lots of people
Must be capable to move throughout work day to different stations
Work alongside co-workers within 3 feet
Should be able to withstand warm and cool working locations
Must be able to move in tight spaces
Occasional lifting of > _25+ pound

Nice To Haves

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