Cook II - FT - Virginia Beach

Prepares in large quantities, by various methods of cooking, meat, poultry, fish, vegetables, etc. 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 Duties and Responsibilities

 

 Responsible for the overall preparation of meals and maintaining the cleanliness of work areas.

 

 Strictly adhere to and prepare meals according to the Armed Forces Recipe Service and the food

 

preparation worksheet.

 

 Complete the food preparation worksheet at the completion of each meal.

 

 Assist in developing food cost and control/monitor food budget.

 

 Maintain all work areas, equipment and cook utensils in a clean and sanitary condition.

 

 Maintain proper levels of safety precautions in all activities performed.

 

 Ensure all assigned 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 Lead Cook.

 

 Ensure all Goodwill Industries and Naval policies and procedures are followed.

 

 Assure that all supplies and food products are handled as prescribed by agency policies and good

 

security practices.

 

 Other duties as assigned by the shift Lead Cook

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. Must be able to obtain and maintain the required security clearance as

 

stipulated by the contract. Within 90 days of employment must be able to obtain Servsafe certification.

 

Education and Experience

 

Five (5) years’ experience in volume food preparation.