Job Description

– LEAD COOK

JOB TITLE

Lead Cook REPORTS TO Project Manager

DIVISION Contracts

FLSA Non-Exempt Summary Work under the supervision of the Kitchen Manager, prepare and supervise meals that are prepared in an appetizing manner according to the Armed Forces Recipe System (P-7). Train cooks and employee/client trainees. Ensure assigned food service spaces meet high standards of sanitation.

Essential Duties and Responsibilities

• Strictly adhere to and prepare products according to the Armed Forces Recipe Service and the food preparation worksheet (NAVSUP 1090)

• Maintain the cleanliness and operation of the galley, and good order and discipline of employee and client trainees.

• Maintain all work areas, equipment and cooking utensils in a clean and sanitary condition. Taste and inspect all baked items for quality, texture and appearance prior to serving.
• Inspect all food items for quality and appearance prior to serving.
• Maintain proper levels safety precautions in all activities you perform. Ensure all employees and client trainees meet all safety requirements. Report any failures of equipment and personnel to meet posted safety precautions to supervisors.
• Report all inoperative equipment to the Kitchen Manager.
• Ensure all Goodwill Industries and Naval policies and procedures are followed.
• Train and supervise cooks and cook's helpers.
• Ensure bake products are served according to prescribed meal hours.
• Have ability to prepare recipe conversions to meet requirement of the MA VSUP 1090.
• Assist in developing food cost and control, monitor that food budget remains within defined guidelines.
• Prepare the NAVSUP 1282 for requisitioning of required bake products as identified on NAVSUP 1090. • Supervise receipt of provisions, proper thawing and storing for bake shop use. Ensure proper handling during preparation of bake product.
• Responsible for the overall preparation of all cooked products and maintaining the cleanliness of all work areas.
• Work under the supervision of the Kitchen Manager, prepare and supervise meals are prepared in an appetizing manner according to the Armed Forces Recipe System (p-7). Train cooks and employee/client trainees. Ensure assigned food service spaces meet high standards of sanitation.
• Other duties assigned by the Kitchen Manager. Supervisory Responsibilities Training and supervising Cooks. Qualifications The employee must be able to understand and carry out oral and written instructions. Must be able to maintain effective working relationships with military personnel and other contractors. Must be able to read, write, and understand English and perform basic math calculations. Maintain the ability to think, react calmly, and respond to emergency situations. Must be able to perform under stressful situations and respond to work problems. The employee must be able to obtain and maintain a security clearance at the level required in the contract and upon receiving clearance eligibility must begin work within 30 days. Within 90 days of employment must be able to obtain ServSafe certification. Education and Experience High school graduate. Five (5) years’ experience volume food preparation. Three (3) to five (5) years’ experience in a supervisor position. Physical Demands While performing the essential functions of this job, the employee is required to be able to stand walk for long periods of time; ambulate independently, bend, stoop, and balance; speak and hear clearly. The employee is frequently required to lift and/or move more than 25 pounds. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job. I have read and received a copy of this Job Description. I am able to perform the essential functions of this position with or without reasonable accommodations.

Qualifications

Must be able to obtain a Secret Security Clearance