Cook-08 INT – 6742

Coast Guard Exchange•Bourne, MA

8d•Onsite

About The Position

This is an intermittent position for a Cook (NA-7404-08) at the MWR Cape May Golf Course in Buzzards Bay, MA. The role involves preparing various food items, managing cooking procedures, and maintaining kitchen cleanliness and organization. The work schedule is intermittent, with 0-19 hours per week, and the pay rate is $23.59/hour. The position requires the ability to prepare a wide range of menu items, including those with complex recipes and multiple preparation methods. Responsibilities also include inventory management, sanitation, and equipment maintenance. The job may involve coordinating the work of lower-graded employees.

Requirements

Minimum: Experience with a full range of food preparation principles, including the techniques and procedures necessary to develop new or recurrent recipes; cooking in large quantities; overcoming practical production problems; evaluating final food products, and initiating corrective action.
Minimum: Experience in the operation, breakdown, and cleaning of food service equipment used in large quantity food production.
Minimum: Ability to organize and coordinate work of lower graded employees.
Minimum: Must be physically able to frequently lift objects weighing up to 40 pounds.
Minimum: Must be able to continuously stand, walk, stoop, reach, push, pull and bend for long periods of time.
Minimum: Must be able to obtain a Food Handler's Certificate and/or complete food handler's training.

Nice To Haves

Preferred: Two or more years of experience as a cook in food preparation, presentation, reading and following recipes gained in a grill, snack bar, restaurant, club or similar food activity
Preferred: Experience organizing and coordinating the work of lower graded employees.

Responsibilities

Independently prepares all types of meats, poultry, seafood, vegetables, fruits, sauces, and gravies for menus.
Prepares, cooks, seasons, and portions food for all meals following standardized recipes at different levels of difficulty, making modifications as needed.
Plans, regulates, and schedules cooking procedures to ensure timely readiness of multiple food products.
Prepares and presents food in a visually appealing manner.
Prepares menu items using special or difficult recipes requiring numerous interrelated steps, many ingredients, and lengthy preparation time.
Prepares a variety of menu items using several different and complex methods of preparation.
Tests and evaluates new food products.
May coordinate the work of lower graded employees engaged in a variety of standard cooking operations.
Covers, dates, and stores leftovers per established procedures.
Maintains accurate food inventories and rotates stock items to prevent spoilage.
Follows established sanitation procedures when handling food.
Ensures that foods are stored at the correct temperatures to prevent bacteria growth.
Cleans and maintains equipment and work areas.
Operates a variety of kitchen equipment.
Disassembles and assembles component parts and accessories for cleaning, and follows safety procedures regarding the operation of equipment.
Cleans and uses a variety of cooking utensils required to measure, weigh, and process food items.
Cleans, stores, and maintains all kitchen utensils and cleans and maintains all equipment and work areas after each use practicing a "clean as you go" concept.
Removes soiled dishes, glasses, and flatware from tables and carries to dishwashing area.
Cleans tables of paper, other trash, or soiled linen, salt, pepper, sugar, glasses, and flatware; serves butter, salads, and deserts as instructed.
Scrapes and pre-rinses dishes, glasses and flatware for washing.
Separates food waste and trash.
Loads dishes into dishwasher.
Hand washes dishes.
Stacks and stores clean dishes.
Performs various other cleaning tasks (e.g., walls and ceilings, floors, work tables, and walk-in refrigerators) following an established cleaning schedule.
Performs other duties as listed below or may be assigned.