Cook II - Camp Ashland

Cook II

The Cook II prepares in large quantities, by various methods of cooking, meat, poultry, fish, vegetables, seasons and cooks all cuts of various meats, fish and poultry, boils, steams or fries vegetables, makes gravies, soups, sauces, roasts, meat pies, fricassees, casseroles, and stews. Excludes food service supervisors and head cooks who exercise general supervision over kitchen activities.

Essential Functions:

• Reads food order or receives verbal instructions on food and prepares and cooks food according to instructions.
• Always provides the highest quality of service to customers.
• May be assigned to follow basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments.
• Prepares food by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
• May perform fast food cooking (grill) duties in preparing food items to be served to customers.
• Tastes products, reads menus, estimates food requirements, checks production, and keeps records to accurately plan production requirements and requisition supplies and equipment.
• Clean and sanitize workstations and equipment and must follow all BCI, client and regulatory rules and procedures.

Non-Essential Functions (if applicable):

• Perform other duties as assigned.

Leadership Responsibilities (if applicable):

This position does not have direct supervisory responsibilities. The role provides technical expertise, consultation, coaching, and guidance to leaders and Human Resources on employee relations matters and may lead cross-functional projects or initiatives without formal supervisory authority.

ADA Statement

• An employee must be able to perform the essential functions of this position with or without reasonable accommodation. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of the job.

Qualifications:

• Certificate in food handling/sanitation methods; ServSafe certificate required and may be obtained after hire for qualified candidates.
• Good customer service skills.
• Must have solid work ethics.
• Comply with policies and procedures, work well with others, punctual attendance, good customer service.

Experience:

• Demonstrated history of related Food Service experience preferably with a major institution or the military as a Cook.

Physical Demands:

• Lift and carry up to 50 lbs.
• Stands and moves within the kitchen area for 6 to 7 hours (excluding break and lunch periods).
• Some bending and stooping.