Cook NA-04

Summary

This position is located at Big Mike's Fort Rucker Bar and Grill. Incentives and Bonuses Incentives will not be paid.

Duties

• •Performs a full range of simple cooking by preparing and cooking items that require little or no processing, such as pancakes, sausage, eggs, hamburgers, and fresh or canned vegetables.
• •Prepares hot cereals and concentrated or dehydrated soups, sauces, and gravies. Makes cold sandwich fillings. Sets up and replenishes salad bar.
• •Prepares food by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, or breading. Weighs, measures, and assembles ingredients for regular and modified menu items.
• •Mixes ingredients according to precisely written recipes. Covers, dates, and stores leftovers according to established procedures.
• •Operates a variety of kitchen equipment using gas, electricity, steam or microwave heat sources. Disassembles, cleans and assembles component parts and accessories, following safety procedures to avoid personal injury and damage to equipment.
• •Uses and cleans a varitey of cooking utensils to measure, weigh, and process food items. Cleans, stores, and maintains all equipment and work areas after each use.
• •Cleans other work areas and equipment, such as worktables, floors, walk-in refrigerators, etc., on an established cleaning schedule. Follows established sanitation procedures when handling food.
• •Ensures that foods are stored at the correct temperatures to prevent bacteria growth.
• •Performs other duties as assigned.

Qualifications

Resumes must be two pages (or less). Resumes should clearly demonstrate the applicant's relevant experience, skills, knowledge and abilities as they pertain to this position. A qualified candidate must possess the following: Work experience in preparing foods and cooking simple foods and short orders in a cafeteria, restaurant, mess. Demonstration of the following work behavior is desirable: a. Neatness and good grooming. b. Dependability. c. Ability to work under pressure. Skill and Knowledge: Basic knowledge of food preparation methods and procedures. Skill to cook a limited variety of prepared foods or short order foods. Ability to read and understand written food service material, such as food labels, standardized recipes, and basic work instructions. Skill in performing basic mathematical computations to multiply ingredients in a recipe or to determine how many servings a container will hold. Knowledge of the various tables of weights and measures and ability to follow instructions to convert from standard to metric measurements. Skill in operating, disassembling and cleaning basic food service equipment such as griddles, broilers, and food grinders. Knowledge of basic sanitation, infection and spoilage control procedures. Responsibility: Assignments are received orally or in writing from the from the supervisor in the form of cooks worksheet, menus, standardized recipes and meal schedules. Supervisor or higher-grade cook provides detailed instructions on cooking methods and use of equipment for new or more difficult assignments. Employee is responsible for the proper use and cleaning of kitchen equipment, safety practices, personal hygiene, and conformance with food service sanitation requirements. In addition to the above qualifications, candidates who possess the following qualifications will be considered "Highly Preferred" or "Best Qualified": Possess at least six (6) months experience working as a short order cook in a fast pace dining restaurant. Note: Experience must be noted on resume. **Applicants who meet the minimum qualifications and best qualifying criteria will be referred to the selecting official first. To be evaluated as best qualified candidate, your resume MUST clearly reflect the knowledge and experience listed under the best qualified criteria above. Remaining applicants will be referred for consideration if the certificate (referral list) is returned with no selection.**