Cook III SAFB FS

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.

1. Ensures all operational and safety procedures are properly followed, maintaining a clean and safe work area.

1. 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.

1. 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

1. Understands and follows knife safety.

1. 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.

1. Responsible for maintaining all temperatures during preparation and serving of products and can fill out Temperature Log Sheets for applicable position.

1. 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).

1. Maintains professional conduct in accordance with WSC Policy.

1. Performs other job-related duties as required by management.

 Competencies

1. 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.

1. Service Orientation

1. Thoroughness

1. Time Management

1. Teamwork Orientation.

1. Attention to detail.

1. Independent Worker

Supervisory Responsibility

No Supervisory Responsibility

Work Environment

1. Occasionally:

• Exposed to Extreme Temperature Weather related Heat/Cold

1. 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

1. Rarely

• Exposure to cleaning chemicals

Equipment

1. Brooms, Mops, and Vacuum

1. Grills, Fryers, and Ovens

1. Industrial Food Preparation and Sanitation Equipment

Physical Demands

While performing the duties of this job, the employee is:

1. Occasionally:

• Climbing stairs/ladder

• Lifting up to 60 pounds

1. 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

1. Constantly:

• Stand

• Walk

• Balance

• Eye/Hand/Foot Coordination

1. Rarely:

• Sitting

• Computer use

•  

While performing the duties, the employee is required to lift weight or Exert Force:

1. Occasionally

• Up to 60 pounds

1. Frequently

• Up to 40 pounds

1. 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

1. Ability to complete and maintain the ServSafe Food Handler’s Annual Certification.

1. Successful completion of the Cook I and  II Certification.

1. No required education level specified.

1. Able to safely operate food preparation equipment as outlined in the Cook I and II  Training and Certification Form.

1. Able to perform basic mathematical functions.

1. Able to identify and properly use cleaning products and chemicals.

1. Understand rules, procedures, and use of personal protective equipment.

Preferred Education and Experience

1. High school graduate or GED.

1. Work Experience as Cook I or Industry Equivalent.

1. 2 years of Grill Cook experience.

Licenses/Work Authorization/Security Clearance

1. Drug Screen.

1. WSC Background checks

1. Ability to obtain DBID Military Clearance