COOK I

Position SummaryEnsure the meals are prepared, lines set up and food items garnish in accordance with the plan of the day as prescribed by Army recipes/SOP; performs housekeeping duties, setup, operates, maintains and cleans kitchen equipment; all position accountabilities will be performed IAW AR 30-22, DA Pamphlet 30-22, TM 4-41-11, TB Med 530, TM 10-412, and PWSPosition AccountabilitiesThe following are essential job accountabilities:Adhere to the "clean as you go" conceptEnsures that the dining facility is cleaned and sanitizedMaintains compliance of sanitation and food safetyFollows proper cooking procedures, recipe cards, SOPs and special instructions on the Production Schedules.Follow proper procedures, temperatures and time periods during food preparation.Ensure that the correct amount of food is prepared.Replenishment of the serving line and self-service areas for breakfast, lunch and dinner, i.e., main line, fitness bar, short order line, salad bar, desserts, beverages, bread and butter dispensers and condiments.Communicate in a timely manner with the Cook II regarding the amount of food on hand and its quality before preparationEnsures that all un-served food is taken to the kitchen for proper storage and ensures that assigned work area is cleaned properly.Ensures that all food considered to be leftover is properly labeled.Responsible for the proper use of gloves, utensils, and portion control when serving food items.Assist in serving the customers in a proper and courteous manner.Ensure safety, security and energy conservation of the dining facility.Maintains absolute confidentiality on all proprietary information and information related to Food Service matters, except as specifically directed.Responsible for the maintenance of the food service uniform, to include apron, hair net/or hat, slip and skid resistant shoes and other issued safety items.Perform other duties as assigned.Must be able to lift up to 50 lbs.Must be free of medical restrictions/limitations that prevent the performance of the required duties. Must be physically capable of performing work in conditions of extreme weather. Must utilize proper lifting procedures and practices. May be required to work uncommon hours, extended hours, nights, weekends and holidays. Must be able to bend, stoop and lift up to 50 lbs and pull, push and lift equipment, i.e., slicing machines, meat tenderizer, food chopper, in order to be cleaned. Must walk and be on your feet the majority of your shift except when tasked for headcount duties. Must pass a pre-employment background check. Must have a Real ID