Job Description

COOK I Job Description

General Nature of Work:

Under supervision of Warrior Restaurant Management, directs the meal preparation and serving activities of Cook Helpers, Cook Ills and Cook IIs. Assures all workers are using recipe cards, measuring utensils, and the proper cooking equipment in accordance with the Army Recipe Index. Sample food items to assure that food is properly prepared and seasoned. Assure personnel are progressively cooking items when feasible. Completes the serving Risk Management Sheet, Production Schedule as required, and any other documents as directed by the Warrior Restaurant Management. Oversees cleanup of the kitchen, kitchen equipment, and floors. Responsible for all operations within the dining facility in the absence of the Warrior Restaurant Management

Duties and Responsibilities:

Responsible for all operations within the respective Warrior Restaurant in the absence of the Warrior Restaurant Manager.

Assigns food items to cooks using the production schedule and directs the sizing of food portions to servers based on the recipe card and/or internal SOPs.

Is responsible for supervising workers in the proper and timely preparation of food to include but not limited to assembling weighting, combining/mixing, cooking, and serving of meats and meat dishes, soups, gravies, sauces, salads and salad dressings and desserts and other foods constituting a complete meal in accordance with TM 10-412 (Armed Services Recipe Service).

Tests and assures that foods are properly prepared and seasoned. Uses progressive cooking to accommodate normal meal periods, coordinates additional menu items, ensures that diversified serving lines are set up to accommodate a-la-carte and short order foods using portion control methods.

Completes cook's worksheet, and other documents required for utilization of leftover food items, and other documents as directed by the Warrior Restaurant Manager.

Prepares "box" lunches or "sack" lunches using field ration subsistence. Enforces health and sanitary regulations pertinent to food preparation. Directs the clean-up kitchen facilities and the maintenance and operation of kitchen appliances.

Performs operator maintenance on installed kitchen equipment and other kitchen equipment used to produce meals in accordance with technical bulletins and manufacturer's manuals.

Conduct inspections on personnel before start of work (Cleanliness/Uniform)

Provides on the job training (OJT) to personnel / conduct monthly counseling on employees.

Conduct safety briefings prior to the start of each shift.

Prepares a line diagram for employee’s reference for setting up each serving line.

Ensures the serving line has the proper serving utensils for each product and product presentation.

Briefs all servers prior to opening on the correct serving sizes and dietary restrictions.

Assures all self-serve food items are discarded after meal service.

Please note, nothing in this job description restricts management’s right to assign or reassign duties and responsibilities based on mission requirements.

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Qualifications

Physical Requirements:

Lift and carry up to 50 pounds.

Stands and moves within the kitchen area for 6 to 7 hours (Excluding break and lunch periods)

Ability to bend and stoop for job duties.

Qualifications:

ServSafe Certified

High school diploma or GED.

Four years training and experience as a cook.

One-year supervisory experience.

Please note, nothing in this job description restricts management’s right to assign or reassign duties and responsibilities based on mission requirements.

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