Cook I - FT - Virginia Beach, VA

JOB DESCRIPTION - COOK I

JOB TITLE

COOK I

REPORTS TO

Project Manager

DIVISION

Contracts

FLSA

Non-Exempt

DOL OCC. CODE

07041

Summary

Independently performs moderately difficult tasks in preparing small quantities of quickly prepared food such as steaks, chops, cutlets, hamburgers, eggs, salads and other similar items. Excludes workers who exercise general supervision over kitchen activities.

Essential Duties and Responsibilities

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

Ensure cooking items are available according to prescribed meal hours.

Maintain the cleanliness and operation of the bake shop/galley, and the organization of employee and client trainees.

Maintain all work areas, equipment and cooking utensils in a clean and sanitary condition. Inspect all food items for quality and appearance prior to serving.

Maintain proper levels of 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 Cook in charge.

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

Other duties assigned by the Cook in charge and 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. 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. One (1) year experience volume food preparation.

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; speck and hear clearly. The Employees are occasionally required to lift up to 50 pounds and frequently required to lift and/or move up to

and more than 25 pounds.