Description/Job Summary

STATUS: Full-Time

RATE: $26.39/hr

BASIC QUALIFICATIONS

• Applicants should have experience in cooking and working with the marine galley.

• Have knowledge about HACCP, Food safety, sanitation and Marine contract.

• Certificate in Food Handling/Sanitation methods, or ServSafe certified preferred.

• Good customer service skills.

• Must have solid work ethics.

EXPERIENCE

• Demonstrated history of related Food Service experience preferably with a major institution or the military as a Cook.

GENERAL RESPONSIBILITIES

• The principal responsibilities of the Cook are to ensure the meal is prepared in accordance with the menu of the day.

• Ensure quality standards are met and maintained in preparing all meals in accordance with the contract requirements.

SPECIFIC RESPONSIBILITIES

• Prepare meals using established recipe cards, production procedures, and systems while ensuring that all tasks are done in accordance with the SOP.

• Must be able to use standardized measuring cups, spoons, knife, forks, large kitchen utensils, pots, and pans.

• Prepare food to coordinate with meal serving hours so that quality, temperature, and excellent appearance of food are preserved.

• Insure that the progressive cooking technique is utilized in preparing all meals.

• Operate basic kitchen equipment, stove, over, microwave, refrigerator, etc.

• Judge the appearance of food being served, and recommend changes if necessary.

• Determine amount and type of food and supplies required using production systems.

• Set steam tables and serve or ensure proper serving of food.

• Comply with established sanitation standards, personal hygiene, and health standards.

• Observe proper food preparation and handling techniques.

• Store food properly and safely; date/mark items.

• BAKER

Basic Qualifications:

Certificate in food handling/sanitation methods, or ServSafe certified preferred. Good customer service skills. Must have solid work ethics.

Specific Responsibilities:

• Prepares bread, rolls, muffins, biscuits, pies, cakes, cookies, puddings, gelatins, sweet dough and other pastries or desserts according to recipe.

• Checks production schedule to determine variety and quantity of goods to be baked daily.

• Measures and mixes ingredients, using measuring cups and spoons or other measuring devices.

• Adjusts drafts or thermostatic controls to regulate oven temperature.

• Removes baked goods from oven and places goods on cooling rack.

• Cuts, wraps,plates, serves and stores all prepared pastries and desserts.

• Cleans area of responsibility and practices "Clean As You Go".

• OTHER DUTIES:

• Perform other duties as appropriate or necessary for performance of the job.

• QUALIFICATIONS:

Knowledge of:

• Basic operations, tools and terms used in baking work.

• Safe work practices.

• Safe use of knives and utensils.

• Ability to:

• Use standardized measuring cups, spoons, knife, forks, large kitchen utensils, pots and pans.

• Follow written and verbal instructions.

• Establish and maintain effective working relationships with other employees

• Experience and Training: Any combination of experience and training that would likely provide the required knowledge and abilities is qualifying.

Experience:

• One year of experience in a directly related field or in the performance of similar duties and responsibilities.

• Training:

• High School diploma or GED required.

• PHYSICAL REQUIREMENTS:

• Lift and carry up to 50 lbs

• Stands and moves within the kitchen area for 6 to 7 hours (excluding break and lunch periods)

• Bending, stooping, and reaching

ADDITIONAL RESPONSIBILITIES

• Adhere to the BCI rules and regulations 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 First Cook, Dining Facility Manager, or Project Manager.