Cook II Lead

ASRC Federal Communications is seeking a Cook II to support our US Air Force customer located at Eareckson AFB, Shemya, AK.

While working on-site, housing is provided in the form of a dormitory facility. All meals are furnished through the cafeteria. Transportation to EAS from Anchorage, AK, is provided by government sponsored aircraft.

The Cook II prepares any or all items on a menu. The incumbent is the shift leader over all other food service workers and provides technical oversight of a full range of food service activities, such as preparing and modifying menus and recipes, maintaining work schedules, assisting with food orders, and assisting with inventory control.

Essential Duties & Job Functions:

Leads food service workers in volume preparation and timely service of food on assigned shift; develops work plans, pull sheets, and cycle menus.

Assigns, reviews, and evaluates the work of assigned food service workers; adjusts work assignments and schedules to maintain adequate staffing levels, and responds to fluctuating workloads.

Prepares food, including regular and specialty items, according to standardized recipes in accordance with management directions, dietary manuals, verbal and written instructions, and/or cycle menus.

Gathers, combines, prepares, bakes, or cooks a variety of foods such as meat, seafood, poultry, fruits, vegetables, soups, sauces, gravies, salads, breads, and desserts as determined by menus or management.

Uses commercial cooking equipment and all associated cooking utensils.

Instructs, assigns, monitors, evaluates, and assists food service workers in serving food and kitchen clean-up, including washing dishes, mopping floors, and washing walls as needed.

Ensures subordinates' time records reflect accurate hours worked on appropriate job activities.

Coordinates personnel TOS requests while maintaining mission requirements.

Performs related work as assigned.

Accountable For

Government food service regulations and food handling rules.

Practices and techniques used in a commercial food preparation environment.

Common safety practices and protective equipment are used in a commercial kitchen.

Tools and equipment are commonly used in commercial kitchens. * Reading and following instructions. * Communicating effectively, both orally and in writing.

Maintaining an organized work area.

Creating and maintaining a positive team atmosphere with effective interpersonal skills and the ability to work professionally with a variety of people and personalities.

Qualifications and Requirements:

Mandatory

· High school diploma or equivalent.

· US Citizen.

· Five (5) years of hands-on experience in dining facility operations.

· State of Alaska Food Handler's Card.

· Ability to pass a National Agency Check with Inquiries.

· Valid driver's license with an acceptable driving record.

· Ability to successfully pass a pre-employment fingerprints and drug test.

· Must be able to lift 35 Pounds, stand for 9 hours, kneel, bend, use a ladder, and navigate steps

Preferred

· Certified Food Professional.

· Previous supervisory experience.

· Serve Safe Manager's card.

· Associate's degree in food service management.