Temporary Cook II Lead

ASRC Federal

2d•Onsite

About The Position

ASRC Federal is a leading government contractor furthering missions in space, public health and defense. As an Alaska Native owned corporation, our work helps secure an enduring future for our shareholders. Join our team and discover why we are a top veteran employer and Certified Great Place to Work™ ASRC Federal Communications is seeking a Cook II to support our US Air Force customer located at Eareckson AFB, Shemya, AK. While working on-site, housing is provided in the form of a dormitory facility. All meals are furnished through the cafeteria. Transportation to EAS from Anchorage, AK, is provided by government sponsored aircraft. This is a Temporary position lasting a maximum of 90 days. The Cook II, Lead prepares any or all items on a menu. The candidate is the shift leader over all other food service workers, and provides technical oversight of a full range of food service activities, such as preparing and/or modifying menus and recipes, maintaining work schedules, assisting with food orders, and assisting with inventory control.

Requirements

High school diploma or equivalent.
US Citizen.
Five (5) years of hands-on experience in dining facility operations.
State of Alaska Food Handler's Card.
Ability to pass a National Agency Check with Inquiries.
Valid driver's license with an acceptable driving record.
Ability to successfully pass a pre-employment background check, physical, fingerprints and drug test.

Nice To Haves

Certified Food Professional.
Previous supervisory experience.
Associate's degree in food service management.

Responsibilities

Leads food service workers in volume preparation and timely service of food on assigned shift; develops work plans, pull sheets, and cycle menus.
Assigns, reviews, and evaluates the work of assigned food service workers; adjusts work assignments and schedules to maintain adequate staffing levels, and responds to fluctuating workloads.
Prepares food, including regular and specialty items, according to standardized recipes in accordance with management directions, dietary manuals, verbal and written instructions, and/or cycle menus.
Gathers, combines, prepares, bakes, or cooks a variety of foods such as meat, seafood, poultry, fruits, vegetables, soups, sauces, gravies, salads, breads, and deserts as determined by menus or management.
Uses commercial cooking equipment and all associated cooking utensils.
Instructs, assigns, monitors, evaluates, and assists food service workers in serving food and kitchen clean-up including washing dishes, mopping floors, and washing walls as needed.
Performs related work as assigned.
Ensures subordinates time records reflect accurate hours worked on appropriate job activities
Coordinates personnel TOS requests while maintaining mission requirements