Temporary Cook II

ASRC Federal Communications is seeking a Cook II to support our US Air Force customer located at Eareckson AFB, Shemya, AK. 

While working on-site, housing is provided in the form of a dormitory facility.  All meals are furnished through the cafeteria.   Transportation to EAS from Anchorage, AK, is provided by government sponsored aircraft.    

This is a Temporary position lasting a maximum of 90 days. 

The Cook II, Lead prepares any or all items on a menu. The candidate is the shift leader over all other food service workers, and provides technical oversight of a full range of food service activities, such as preparing and/or modifying menus and recipes, maintaining work schedules, assisting with food orders, and assisting with inventory control. 

Essential Duties & Job Functions: 

• Leads food service workers in volume preparation and timely service of food on assigned shift; develops work plans, pull 

sheets, and cycle menus. 

• Assigns, reviews, and evaluates the work of assigned food service workers; adjusts work assignments and schedules to 

maintain adequate staffing levels, and responds to fluctuating workloads. 

• Prepares food, including regular and specialty items, according to standardized recipes in accordance with management 

directions, dietary manuals, verbal and written instructions, and/or cycle menus. 

• Gathers, combines, prepares, bakes, or cooks a variety of foods such as meat, seafood, poultry, fruits, vegetables, soups, 

sauces, gravies, salads, breads, and deserts as determined by menus or management. 

• Uses commercial cooking equipment and all associated cooking utensils. 

• Instructs, assigns, monitors, evaluates, and assists food service workers in serving food and kitchen clean-up including 

washing dishes, mopping floors, and washing walls as needed. 

• Performs related work as assigned. 

• Ensures subordinates time records reflect accurate hours worked on appropriate job activities 

• Coordinates personnel TOS requests while maintaining mission requirements 

Accountable For: 

• Government food service regulations and food handling rules. 

• Practices and techniques used in a commercial food preparation environment. 

• Common safety practices and protective equipment used in a commercial kitchen. 

• Usage of tools and equipment commonly used in commercial kitchens. 

• Reading and follow instructions. 

• Communicating effectively, both orally and in writing. 

• Maintaining an organized work area. 

• Creating and maintaining a positive team atmosphere with effective interpersonal skills and the ability to work 

professionally with a variety of people and personalities. 

Work Conditions: 

The employee is regularly required to talk and hear to understand instructions, provide information and respond to safety 

warnings. Work conditions require the employee to stand; climb, balance, stoop, kneel, crouch or crawl; taste or smell; and 

work on scaffolding and ladders. The employee may frequently lift and/or move objects weighing up to 35 pounds without 

assistance and lift and/or move heavier objects with assistance. 

Qualifications and Requirements: 

Mandatory  

·       High school diploma or equivalent.  

·       US Citizen.  

·       Five (5) years of hands-on experience in dining facility operations.  

·       State of Alaska Food Handler's Card.  

·       Ability to pass a National Agency Check with Inquiries.  

·       Valid driver's license with an acceptable driving record.  

·       Ability to successfully pass a pre-employment background check, physical, fingerprints and drug test.  

Preferred  

·       Certified Food Professional.  

·       Previous supervisory experience. 

·       Associate's degree in food service management.