What are the responsibilities and job description for the First Cook - Cook I position at Ladgov Corporation?
Assistant Dining Facility Manager
Place of Performance: Fort Stewart and Hunter Army Airfield, Georgia
Facilities: Buildings 19225, 12902, 13102, 13302, and 110
Employment Type: Full-time and part-time positions based on facility schedules and operational requirements
Position Summary
The First Cook/Cook I will prepare and supervise the preparation of meals in a high-volume institutional dining environment. The employee will follow approved Army menus, recipes, production schedules, nutrition standards, and food-safety procedures.
Responsibilities
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Place of Performance: Fort Stewart and Hunter Army Airfield, Georgia
Facilities: Buildings 19225, 12902, 13102, 13302, and 110
Employment Type: Full-time and part-time positions based on facility schedules and operational requirements
Position Summary
The First Cook/Cook I will prepare and supervise the preparation of meals in a high-volume institutional dining environment. The employee will follow approved Army menus, recipes, production schedules, nutrition standards, and food-safety procedures.
Responsibilities
- Prepare breakfast, lunch, dinner, brunch, and special meals
- Read and follow approved recipes and production schedules
- Prepare meats, poultry, seafood, vegetables, starches, soups, sauces, and other menu items
- Operate ovens, grills, griddles, kettles, fryers, steamers, and other kitchen equipment
- Use progressive cooking, batch cooking, and cook-to-order methods
- Check food temperatures and maintain required hot and cold holding temperatures
- Apply portion-control and presentation requirements
- Coordinate production activities with other cooks and food-service workers
- Adjust production quantities based on headcount and operational direction
- Prevent cross-contamination and follow HACCP procedures
- Properly cool, label, store, and account for leftovers
- Clean and sanitize assigned equipment and work areas
- Assist with special-event, holiday, and remote-site meal preparation
- Provide work direction to junior cooks when assigned
- Professional cooking experience in a cafeteria, military dining facility, hospital, school, correctional facility, hotel, or other high-volume operation
- Ability to prepare complete meals using standardized recipes
- Knowledge of commercial kitchen equipment and food-safety practices
- Ability to lift, carry, stand, bend, and work in hot or cold environments
- Ability to work early mornings, evenings, weekends, and holidays
- Food-handler training or certification required before performing applicable duties
- Ability to obtain installation access
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