Cook Lead

Blackstone Consulting, Inc.

1d

About The Position

Cook Lead Job Description -- Ft Greely General

Responsibilities: Proficiency in food preparation. Requires familiarity of
kitchen equipment, including but not limited to, knife, forks, measuring
utensils, pots, pans, etc. Trains, guides and supports the cooks in the
performance of their job duties. Basic Qualifications: Demonstrated history of
related experience as a lead/senior cook/baker in a large institutional kitchen,
or in the military as a cook. Certificate in food handling/sanitation methods;
ServSafe certificate required and may be obtained after hire for qualified
candidate. Responsibilities: Prepare meals using established recipe cards,
production procedures, and systems while ensuring that all tasks are done in
accordance with SOP. Must be able to use standardized measuring cups, spoons,
knife, forks, large kitchen utensils, pots and pans. Prepare food to coordinate
with meal serving hours so that quality, temperature, and superb appearance of
food are preserved. Ensure that progressive cooking techniques are utilized in
preparing all meals. Operate, basic kitchen equipment, stove, oven, microwave,
refrigerator, etc. Judge the appearance of food being served and recommend
appropriate changes, if necessary. Determine amount and type of food and
supplies required using production systems. Set steam tables; serve or ensure
proper serving of food. Comply with established sanitation standards, personal
hygiene, and health standards. Observe proper food preparation and handling
techniques. Store food properly and safely; date-mark items.

Knowledge of: · Safe operation and maintenance for all kitchen equipment. ·
Proper food sanitation and storage practices. · Basic arithmetic, simple record
keeping, and portion control and ability of deciding how many portions/servings
in a container/pan. · The characteristics of various foods prepared. e.g.;
color, consistency, volume, and cooking time. · Cooking methods involving all
types such as baking, grilling, frying, steaming, boiling, etc. Ability to: ·
Follow oral and written instructions such as worksheets, menus, and schedules. ·
Ability to follow standard recipe cards and worksheets as to the number of
portions to prepare, etc. · Planning, coordinating and time sequence steps
needed to prepare food on time to minimize overcooking or waste. · Communicate
and interact with management and personnel. #IND

Requirements

• Demonstrated history of related experience as a lead/senior cook/baker in a large institutional kitchen, or in the military as a cook.
• Certificate in food handling/sanitation methods; ServSafe certificate required and may be obtained after hire for qualified candidate.
• Must be able to use standardized measuring cups, spoons, knife, forks, large kitchen utensils, pots and pans.
• Knowledge of safe operation and maintenance for all kitchen equipment.
• Knowledge of proper food sanitation and storage practices.
• Knowledge of basic arithmetic, simple record keeping, and portion control and ability of deciding how many portions/servings in a container/pan.
• Knowledge of the characteristics of various foods prepared. e.g.; color, consistency, volume, and cooking time.
• Knowledge of cooking methods involving all types such as baking, grilling, frying, steaming, boiling, etc.
• Ability to follow oral and written instructions such as worksheets, menus, and schedules.
• Ability to follow standard recipe cards and worksheets as to the number of portions to prepare, etc.
• Ability to plan, coordinate and time sequence steps needed to prepare food on time to minimize overcooking or waste.
• Ability to communicate and interact with management and personnel.
• May frequently require lifting or moving objects weighing up to 50 pounds.
• Duties require considerable walking and standing for prolonged periods of time.
• Stooping, and reaching

Responsibilities

• Proficiency in food preparation.
• Trains, guides and supports the cooks in the performance of their job duties.
• Prepare meals using established recipe cards, production procedures, and systems while ensuring that all tasks are done in accordance with SOP.
• Prepare food to coordinate with meal serving hours so that quality, temperature, and superb appearance of food are preserved.
• Ensure that progressive cooking techniques are utilized in preparing all meals.
• Operate, basic kitchen equipment, stove, oven, microwave, refrigerator, etc.
• Judge the appearance of food being served and recommend appropriate changes, if necessary.
• Determine amount and type of food and supplies required using production systems.
• Set steam tables; serve or ensure proper serving of food.
• Comply with established sanitation standards, personal hygiene, and health standards.
• Observe proper food preparation and handling techniques.
• Store food properly and safely; date-mark items.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed