Cook 1 / On Call Supervisor BR20260710

BEACON•Vandenberg AFB, CA

13d•Onsite

About The Position

This position is for a Cook responsible for preparing and cooking high-quality meals in accordance with military dining facility standards, ensuring food safety, sanitation, and timely service. It also includes responsibilities as an On Call Supervisor, overseeing the planning, supervision, and daily operations of the Dining Facility during the assigned shift, ensuring exceptional service, contract compliance, and operational efficiency. The Cook supports daily food operations by following standardized recipes, maintaining kitchen cleanliness, and collaborating with team members to meet meal service expectations and uphold military dining requirements. The On Call Supervisor role involves providing supervision and direction to food service personnel, overseeing food preparation and service, ensuring cleanliness and sanitation, assigning tasks, troubleshooting operational issues, managing daily operational requirements of POS systems, and coordinating with leadership on meal adjustments and special requirements.

Requirements

Minimum of a high school diploma or equivalent.
Ability to read and comprehend simple instructions, short correspondence, and memos in English.
Ability to write simple correspondence in English.
Ability to remember oral or written instructions provided by others.
Establish and maintain cooperative working relationships with coworkers and management.
Interact diplomatically with the public.
Foster a stimulating, accepting learning environment.
Perform effectively in environments with frequent workload changes and competing demands.
Set priorities which accurately reflect the relative importance of job responsibilities.
Ability to apply common sense understanding to carry out basic written or oral instructions.
Ability to think through the consequences of a decision prior to making it.
Ability to recognize an emergency situation and take appropriate action.
Must be able to multi-task and perform in a fast-paced work environment.
Must be able to work weekends, evenings, nights and holidays.
Minimum of five-years’ experience in catering/restaurant operations and a strong background in culinary arts as a GM/Executive Chef (for Supervisor role).
Ability to effectively present information in one-on-one and small group situations to individuals served and other employees (for Supervisor role).
Basic knowledge of Microsoft Office software (for Supervisor role).
Must meet and maintain Food Manager's Certificate.
Valid driver’s license with an insurable record.
An insured vehicle available for use during employment.
Must meet and maintain Community Care Licensing criminal history criteria.
Maintain First Aid, CPR, and CPI Certifications (training available).
Proficient in food planning and preparation.

Nice To Haves

Culinary arts training or vocational training preferred.
Prior commercial kitchen experience or cooking for large groups desired.
Bachelor’s degree in restaurant management is preferred.

Responsibilities

Prepares and cooks high-quality meals in accordance with military dining facility standards, ensuring food safety, sanitation, and timely service.
Follows standardized recipes and production logs for preparing, seasoning, cooking, tasting, and baking.
Prepares food by safely and efficiently operating a variety of kitchen equipment.
Measures and mixes ingredients accurately, washes, peels, cuts, and shreds vegetables, and trims and portions meats, poultry, and fish.
Cooks a variety of menu items including breakfast items, hot entrees, starches, vegetables, cereals, sandwiches, pizza, soups, and salads.
Works closely with the Lead Cook II and other kitchen staff to ensure timely preparation and service of all meals.
Garnishes and portions cooked food and places items in appropriate serving dishes, steam tables, and food transport carts.
Maintains cleanliness and sanitation of all work areas, kitchen equipment, and utensils.
Properly labels, dates, and stores all leftovers and open products following military and HACCP guidelines.
Monitors and rotates stock to ensure freshness and reduce waste; immediately reports any stock shortages or product quality issues to the Shift Supervisor.
Follows all HACCP procedures, food safety protocols, and sanitation guidelines at all times.
Ensures compliance with all military dining facility policies and procedures.
Supports kitchen safety by reporting hazards, accidents, and unsafe practices to the Shift Supervisor.
Assists with setup, service, and cleanup for special functions and events as directed.
Participates in ongoing training and professional development as required.
Oversees the planning, supervision, and daily operations of the Dining Facility during the assigned shift.
Provides supervision and direction to all subordinate food service personnel.
Oversees food preparation and service, ensuring meals are delivered to authorized personnel in a timely and professional manner.
Ensures cleanliness and sanitation of the dining facility, including interior and exterior areas and all equipment.
Assigns tasks and monitors progress of food service staff throughout the shift.
Troubleshoots operational issues, resolving problems directly or escalating to the appropriate supervisor when necessary.
Advises the Manager, Executive Chef, and/or Operations Manager on budgetary concerns and inventory shortages; may recommend or initiate menu adjustments as needed.
Manages daily operational requirements of Crunchtime and Aloha POS systems, including issuing and controlling funds, register setup, meal period operation, and reconciling customer transactions.
Supervises food production according to menus approved by the Executive Chef.
Coordinates with leadership on meal adjustments and special requirements.
Recommends equipment purchases or replacements and submits maintenance requests.
Ensures necessary materials, equipment, and supplies are available to complete tasks efficiently.
Promotes excellent customer service by maintaining high standards for food quality, staff professionalism, and responsiveness to customer needs.
Orients new employees on facility procedures, policies, and expectations.
Coordinates and conducts training sessions for food service personnel.
Maintains records of food consumption, rationed meals, and paid meal transactions.
Recommends operational improvements and process enhancements.
Verifies daily cash receipts and ensures compliance with cash handling protocols.
Completes annual performance evaluations for assigned staff.
Supports a safe work environment through training, supervision, and coordination with the Risk Manager and Contractor Safety Team.
Maintains compliance with the HACCP program and other food safety regulations.
Performs other related duties as assigned.