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Cook II

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Cook II

Job ID 6719
Job Location Fairfield - PA
Category Other
Full-Time/Part-Time Full-Time

The Cook II provides support to the Raven Rock Mountain Complex (RRMC or site “R”) U.S. Army Dining Facility. This will be an entry level cook position with basic food prep and grill experience to complete on-the-job training in order to be able to achieve the competencies listed in the job description below. This position prepares salad bar items, fruit, short order menu items, and performs grill duties for meals. The Cook II prepares and cooks all meats (beef, pork, poultry, fish and game) and other entrees, by roasting, broiling, baking, frying, boiling, steaming, sautéing and stewing. 

 

ESSENTIAL DUTIES AND RESPONSIBILITIES

Essential duties and responsibilities include the following. Other duties may be assigned.

 

Responsible for the integration of CNI Core Competencies into daily functions, including: commitment to integrity, knowledge / quality of work, supporting financial goals of the company, initiative / motivation, cooperation / relationships, problem analysis / discretion, accomplishing goals through organization, positive oral / written communication skills, leadership abilities, commitment to Affirmative Action, reliability / dependability, flexibility and ownership / accountability of actions taken.

 

Monitors subsistence availability, coordinates with ration personnel and pulls all required ingredients from storerooms, maintaining proper accountability and time and temperature controls. Coordinates with management for any menu changes, additions, or substitutions. 

 

Prepares a variety of vegetables, starches, gravies, sauces, sandwiches and other foods in accordance with Production Schedules and standard recipes.

 

Maintains proper temperature of all foods during holding, transport, reheating, and serving to ensure quality control and food safety. 

 

Responsible for the monitoring and recording of all food temperatures in accordance with applicable Risk Management procedures.

 

Coordinates the serving line layout, to include pan sizes, garnishes, utensil requirements, proper portion sizes, line replenishment procedures, and the assignment and role of the line-service personnel.

 

During the course of the shift, monitors, cleans and maintains all equipment and work areas practicing a “clean as you go” concept.  At the end of each shift, coordinates with management and checks to ensure work areas have been properly cleaned and organized.

 

Controls food production and progressive cooking through good communication and sound decision making.

 

Reads and becomes familiar with the Performance Work Statements (PWS) in the contract, and all applicable food service regulations and technical bulletins. 

 

Utilizes Production Schedules and other verbal or written communication in order to accomplish the food service mission or instructions of management. 

 

Initiates immediate corrective action in meal serving shortages to prevent line slowdown and is prepared with meal backup items.

 

Operates a variety of kitchen equipment. Disassembles and assembles component parts and accessories for cleaning, and follows safety procedures regarding the operation of equipment to avoid personal injury or damage to the equipment.

 

Leads by example with on-time performance, clean uniform and a professional appearance and demeanor.

 

Coordinates tasks with management; discusses meal and subsistence status along with any deficiencies noted and corrective actions.

 

As necessary, assists the 1st and 3rd cooks (and Mess Attendants when assigned) in the kitchen with the preparation of products.

 

Prepares and cooks all meats (beef, pork, poultry, fish and game) and other entrees, by roasting, broiling, baking, frying, boiling, steaming, sautéing and stewing.

 

Prepares a variety of vegetables, starches, gravies, sauces, sandwiches and other foods in accordance with Production Schedules and standard recipes.

 

Adjusts standardized recipes for the number of servings required in large quantity cooking and ensures recipe cards and proper measuring techniques are followed.

 

Performs other duties as required or directed. 

 

Exercises quality control in knowing what is expected in food preparation, sanitation and customer service duties.

 

Does not operate, maintain or move equipment unless properly trained to do so. Works safely and reports unsafe conditions. 

 

Remembers that our customer is the only reason we are preparing and serving meals. Treats customers and fellow employees with dignity and respect.

 

Responsible for aiding in own self-development by being available and receptive to all training made available by the company.

 

Plans daily activities within the guidelines of company policy, job description and supervisor’s instruction in such a way as to maximize personal output. 

 

Responsible for keeping own immediate work area in a neat and orderly condition to ensure safety of self and coworkers. Will report any unsafe conditions and/or practices to the appropriate supervisor and human resources. Will immediately correct any unsafe conditions to the best of own ability.

 

EDUCATION / EXPERIENCE

High school diploma or general education degree (GED); and two (2) years’ general experience in large volume food preparation and service preferred. One (1) year of experience preferred in preparing cafeteria style, multi-entrée menu meals (Breakfast, Lunch, Dinner) that includes preparation of soups, salads, gravies, sauces, vegetables, meat, fish, poultry, breads, deserts, pastry, and all other foods constituting a full meal. Experience with progressive cooking techniques and food preparation quality standards a plus.

 

CERTIFICATES, LICENSES, REGISTRATION

Possesses (within last 4 years) or has the ability to obtain a current Sanitation Certificate

 

Possesses or has the ability to obtain a DOD Secret Clearance

 

JOB SPECIFIC KNOWLEDGE / SKILLS / ABILITIES

Knowledge of the procedures and equipment used in the storage, care, preparation, cooking (including baking), dispensing, and serving food in various quantities

Knowledge of kitchen sanitation and safety measures used in the operation, cleaning, and care of utensils, equipment and work areas

Basic knowledge of safe food handling procedures to ensure prevention of foodborne illnesses in the food service operation

Skill in determining food quantities necessary for groups of varying sizes to ensure the efficient operation of the food service program

Ability to comply with laws and regulations governing food preparation in institutions

Ability to comprehend, carry out and explain complex verbal and written instructions

Ability to pay close attention at all times to prevent physical injuries

Ability to work in close proximity with a team

Ability to work in a standing position for long periods of time

Ability to withstand exposure to heat/cold from mechanical equipment

 

MATHEMATICAL SKILLS

Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance.

 

REASONING ABILITY

Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions.  Ability to deal with problems involving a few concrete variables in standardized situations.

 

LANGUAGE SKILLS

Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence.  Ability to effectively present information in one-one-one and small group situations to customers, clients, and other employees of the organization.

 

SPECIAL PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job. Stand and walk short distances most of working day. Stoop, reach for, and lift food supplies and equipment. Use hands to handle, grasp or type. Reach with hands and arms. Taste or smell. Frequently is required to stoop, kneel, crouch, bend or twist, speak and hear. Occasionally required to climb or balance and to push, pull. Must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus. Frequently exposed to temperature extremes from subzero freezers, ovens, stoves and grills and extreme heat from fryers, broilers, ovens and warmers. Occasionally exposed to fumes or airborne particles and a mild risk of electrical shock and occasionally works with moving mechanical parts such as slicers, dishwashers and sharpeners, toxic or caustic chemicals, and power tools or power equipment. Hazards include cuts from utensils, burns from hot foods and equipment as well as falls due to wet floors. Required wearing of hair restraints while on duty. Must wear rubber-soled shoes and follow proper safety precautions at all times to avoid injuries. The noise level in the work environment is usually moderate.

 

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