Line Cook

V2X•Saint Helena, CA

11d

About The Position

Overview: Position is located on Ascension Island. As a place to live and work, Ascension offers a positive work-life balance with all the attractions of island life right on your doorstep; an excellent climate, with fishing, diving, snorkeling, and walking to name a few. What You’ll Do Works directly under the Executive Chef, DFAC Supervisor and DFAC Manager. The Line Cook is responsible for all food preparations, food safety and sanitation standards, food preparation skillsets, and progressive cooking strategies/techniques to ensure entire meal is prepared and cooked on time yet preserving its quality and freshness as specified in the Performance Work Statement.

Requirements

Education: Equivalent experience from which comparable knowledge and job skills can be obtained may be substituted for education, if degree is required.
Must have a High School Diploma or equivalent.
Must have and maintain a current Serve-Safe certification
One (1) year experience in food service operation such as restaurant, club, or similar food activity.
Must be able to communicate clearly and effectively.
Ability to work effectively as part of a diverse, dynamic team
Attention to detail and commitment to quality
Must be knowledgeable in Tri-Service Food Code, DAFMAN 34-131, AFMAN 48-147, and FDA Food Code, Food Service Program Management Armed Forces Recipe System, inventory control, HACCP, and the U.S Department of Health and Human Services Food Code standards.
Basic culinary skills including knife handling, cooking techniques, and food preparation methods
Ability to follow recipes and instructions accurately
Organizational capabilities, and must be able to work under pressure
Service oriented.
Must have a current, valid Passport, Driver’s License and have ability to obtain any visa required
Must be able to read, write, speak and understand English fluently.
Must be able to pass employment and deployment qualification requirements that include psychological, medical, dental, drug testing, background checks, etc.
Candidate should be other country national (OCN) or local national (LN)

Responsibilities

Responsible for cooking a variety of dishes including meats, vegetables, soups, stews, desserts, according to established menus and recipes
Shall perform yield adjustments to standardized recipes when necessary
Will operate and maintain kitchen equipment like ovens, grills, fryers, mixers, and slicers.
Will follow all food safety guidelines including proper handling, storage, and temperature control of food items.
Responsible for requesting daily rations and maintaining food supplies in accordance with weekly production schedule, and rotating stock to ensure freshness.
Serving prepared meals in a timely and efficient manner.
Ensure compliance with health, safety, and fire regulations regarding food preparation, handling and serving, and building maintenance in kitchen.
Responsible for maintaining a safe, clean, sanitary, healthy, presentable, professional atmosphere, free of dust, clutter and trash in all working facilities and areas.
Responsible for proper utilization and safeguarding of all government and contractor provided property (e.g., to include government facilities, equipment and tools).
Communicate clearly and effectively with the Executive Chef to quickly resolve the any issues or problems in the kitchen
Keep knife sharp and uses safe knife handling skills
Uses approved cutting glove when cutting meats
Responsible for precise execution of company time reporting procedures and accurate completion of timesheet
Performs other duties as assigned