What are the responsibilities and job description for the Cook III SAFB FS position at Work Services Corporation?
Summary/Objective
The Cook III is responsible for assisting the Executive Chef
and Cook
IV in meal production. Must be able to work
independently and performs all Cook III duties
to meet
standards of Performance Work Statement and Cook III Training and Certification requirements.
Essential Functions
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Ensures
all operational and safety procedures are properly followed, maintaining a clean and safe work area.
Responsible for food production in areas of:
Development of a working plan to meet production needs.
Performance of meal preparation duties assigned by Executive Chef and Cook IV.
Establish proficiency with required documentation including:
WSC (Work Services Corporation) 1005 Storeroom Requisition Form.
CAFE (Corporate Automated Food Enterprise) Production Log
CAFE Master Menu
Net-Chef Recipe Cards
Understands and follows knife safety.
Maintains sanitation standards to ensure food safety and compliance with Performance Work Statement and Food Code in the areas of:
Line service area
Salad preparation area
Kitchen work areas and equipment
utilized
for meal preparation.
Responsible for maintaining all temperatures during preparation and serving of products
and can
fill out Temperature Log Sheets for
applicable
position.
Performs line-serving duties as required:
Performs required temperature checks on service line products
Ensures cleanliness of line and surrounding area, including floor.
Assists in product replenishment when required.
Responsible for maintaining area during meal to standards of Performance Work
Statement (
PWS).
Maintains professional conduct in accordance with
WSC
Policy.
Performs other job-related duties as required by management.
Competencies
Active Listening
Giving full attention to what other people are saying.
Taking time to understand the points being made.
Asking questions as appropriate
Not interrupting at inappropriate times.
Service Orientation
Thoroughness
Time Management
Teamwork Orientation.
Attention to detail.
Independent Worker
Supervisory Responsibility
No Supervisory Responsibility
Work Environment
Occasionally :
Exposed to Extreme Temperature Weather
related
Heat/Cold
Frequently:
Exposure to significant Heat and Cold from Kitchen related equipment
Exposed to Loud noises.
Exposed to
vibration from Mechanical
tools.
Exposed to Wet conditions.
Exposure to public interaction
Rarely
Exposure to cleaning chemicals
Equipment
Brooms, Mops, and Vacuum
Grills, Fryers, and Ovens
Industrial Food Preparation and Sanitation Equipment
Physical Demands
While performing the duties of this job, the employee is:
Occasionally:
Climbing stairs/ladder
Lifting up
to 60 pounds
Frequently:
Use hands to finger handle or feel.
Grasping and Handling
Repetitive Motion
Walk, Stand, Reach, Lift, Bend, Kneel, Stoop, Climb and Crouch
Lifting and carrying up to 40 pounds
Constantly:
Stand
Walk
Balance
Eye/Hand/Foot Coordination
Rarely:
Sitting
Computer use
While performing the duties, the employee is required to lift weight or Exert Force:
Occasionally
Up to 60 pounds
Frequently
Up to 40 pounds
Constantly
Up to 10 pounds
Position Type/Expected Hours of Work
20-40 hours per week,
Varies
; will likely work nights, weekends, and holidays
Travel
No travel is expected for this position.
Required Education and Experience
Ability to complete and maintain the
ServSafe
Food Handler’s Annual Certification.
Successful completion of the Cook I
and II
Certification.
No required education level
specified
.
Able to safely operate food preparation equipment as outlined in the Cook I and
II Training
and Certification Form.
Able to perform basic mathematical functions.
Able to identify and properly use cleaning products and chemicals.
Understand rules, procedures, and use of personal protective equipment.
Preferred Education and Experience
High school graduate or GED.
Work Experience as
Cook I
or Industry Equivalent.
2 years of Grill Cook experience.
Licenses/Work Authorization/Security Clearance
Drug Screen.
WSC Background checks
Ability to obtain DBID Military Clearance
Salary : $35,000 - $49,264