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Position Summary
Ensure the meals are prepared, lines set up and food items garnish in accordance with the plan of the day as prescribe by Army recipes/SOP; performs housekeeping duties, setup, operates, maintains and cleans kitchen equipment; all position accountabilities will be performed IAW AR 30-22, DA Pamphlet 30-22, TM 4-41-11, TB Med 530, TM 10-412, and PWS
Position Accountabilities
The following are essential job accountabilities:
- Adhere to the “clean as you go” concept
- Ensures that the dining facility is cleaned and sanitized
- Maintains compliance of sanitation and food safety
- Follows proper cooking procedures, recipe cards, SOPs and special instructions on the Production Schedules.
- Follow proper procedures, temperatures and time periods during food preparation.
- Ensure that the correct amount of food is prepared.
- Replenishment of the serving line and self-service areas for breakfast, lunch and dinner, i.e., main line, fitness bar, short order line, salad bar, desserts, beverages, bread and butter dispensers and condiments.
- Communicate in a timely manner with the Cook II regarding the amount of food on hand and it’s quality before preparation
- Ensures that all un-served food is taken to the kitchen for proper storage and ensures that assigned work area is cleaned properly.
- Ensures that all food considered to be leftover is properly labeled.
- Responsible for the proper use of gloves, utensils, and portion control when serving food items.
- Assist in serving the customers in a proper and courteous manner.
- Ensure safety, security and energy conservation of the dining facility.
- Maintains absolute confidentiality on all proprietary information and information related to Food Service matters, except as specifically directed.
- Responsible for the maintenance of the food service uniform, to include apron, hair net/or hat, slip and skid resistant shoes and other issued safety items.
- Perform other duties as assigned.
#IND
| · Must be free of medical restrictions/limitations that prevent the performance of the required duties. · Must be physically capable of performing work in conditions of extreme weather. · Must utilize proper lifting procedures and practices. · May be required to work uncommon hours, extended hours, nights, weekends and holidays. · Must be able to bend, stoop and lift up to 50 lbs and pull, push and lift equipment, i.e., slicing machines, meat tenderizer, food chopper, in order to be cleaned. · Must walk and be on your feet the majority of your shift except when tasked for headcount duties.
#IND |
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