Cook 1

United States·Uscg Elizabeth City Bldg 24-Elzcg - Elizabeth CityNormalmid

CookFood Service

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Quick Summary

Key Responsibilities

Prepare meals using established recipe cards, production procedures, and systems while ensuring that all tasks are done in accordance with SOP. Must be able to use standardized measuring cups, spoons,

Requirements Summary

Demonstrated history of related experience as a cook/baker in a large institutional kitchen, or in the military as a Cook.Certificate in food handling/sanitation methods,

Technical Tools

CookFood Service

Responsibilities

~1 min read

→Safe operation and maintenance for all kitchen equipment.
→Proper food sanitation and storage practices.
→Basic arithmetic, simple record keeping, and portion control and ability of deciding how many portions/servings in a container/pan.
→The characteristics of various foods prepared. e.g., color, consistency, volume, and cooking time.
→Cooking methods involving all types such as baking, grilling, frying, steaming, boiling, etc.

Follow oral and written instructions such as worksheets, menus, and schedules.
Ability to follow standard recipe cards and worksheets as to the number of portions to prepare, etc.
Planning, coordinating and time sequence steps needed to prepare food on time to minimize overcooking or waste.
Communicate and interact among management and personnel.

Requirements

~1 min read

May frequently require lifting or moving objects weighing up to 50 pounds.
Duties require considerable walking and standing for prolonged periods of time.
Tasks may include frequent bending, stooping, and reaching.

Additional Responsibilities:

Adhere to the BCI policies, rules and regulations as set forth in the Employee Handbook.
Comply with all HACCP standards.
Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time.

Duties may be assigned by the Head Cook, Supervisor, or Project Manager.

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