Cook Leader - Bremerton, United States - Commander, Navy Installations

Commander, Navy Installations Bremerton, United States

3 weeks ago

Description

Summary Assists the supervisor in daily training, guidance and supervision of kitchen staff to include cooks, and food service workers.

Responsibilities Relays instructions received from the supervisor and ensures the work is carried out in compliance with the instructions given and food service sanitation practices.

Makes recommendations to the supervisor in regards to approval/disapproval of leave; awards; and hiring; may contribute to employee evaluations. Uses a full range of cooking procedures from frequently used to new or difficult recipes. Prepares a variety of meats, poultry, seafood, vegetables, sauces and gravies. Estimates consumption of food items and places orders for food and other operating supplies. Responsible for the proper storage, refrigeration, and labeling in accordance with sanitation regulations at all times.

Responsible for ensuing kitchen area, equipment and food prep areas are cleaned and maintained in accordance with sanitation regulations at all times.

Performs other duties as assigned.

Requirements Conditions of Employment Ability to satisfactorily complete background checks to include a National Agency Check with Written Inquiries (NACI).

Incumbent must have or be able to obtain a Food Handlers Certificate and upon hire pass 18 hour food managers safety course.

Moderate physical effort is required in moving or lifting objects up to 50lbs on a frequent basis. Incumbent will be constantly standing, bending, stopping and reaching. Incumbent expected to work in hot, moderate to cold conditions. Flexible scheduling a must.

Qualifications Must understand the operation of mechanical equipment in the kitchen and problems relevant to food storage, composition of menus and training of staff.

Knowledge of percentages and elementary cost accounting preferred.

Must possess skills to plan, coordinate and time sequence steps to prepare food on time without overcooking or waste; ability to recognize characteristics of food in deciding that raw materials are fresh and judge food by color, consistency, temperature, odor and taste.

Must have demonstrated experience and/or training in the preparations of large quantities of food in an industrial or restaurant setting.

Must have the ability and skill to lead a staff of cooks and food service workers.

Must possess basic reading, writing and math skills and interpret complex recipes and computer changes required to increase/decrease the number of portions.

Education H.S. Diploma or equivalent. Additional Information Successful completion of National Agency Check (NACI) background check with written inquiries is required. Must be able to obtain a Food Handler's Certificate. Must be able to use simple kitchen equipment and use common utensils. Must be able to operate a cash register. Must be able to follow food recipes and combine ingredients for pizza, salads, and other menu items. Must be willing to work nights, weekends, and holidays to support business needs and schedule will vary.

Work involves light to moderate physical effort such as frequently lifting or moving objects weighing up to 30 pounds, constantly standing and walking, and occasionally lifting up to 45 pounds.

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