The First Cook/Cook I will prepare and supervise the preparation of meals in a high-volume institutional dining environment. The employee will follow approved Army menus, recipes, production schedules, nutrition standards, and food-safety procedures.
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Prepare breakfast, lunch, dinner, brunch, and special meals.
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Read and follow approved recipes and production schedules.
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Prepare meats, poultry, seafood, vegetables, starches, soups, sauces, and other menu items.
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Operate ovens, grills, griddles, kettles, fryers, steamers, and other kitchen equipment.
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Use progressive cooking, batch cooking, and cook-to-order methods.
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Check food temperatures and maintain required hot and cold holding temperatures.
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Apply portion-control and presentation requirements.
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Coordinate production activities with other cooks and food-service workers.
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Adjust production quantities based on headcount and operational direction.
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Prevent cross-contamination and follow HACCP procedures.
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Properly cool, label, store, and account for leftovers.
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Clean and sanitize assigned equipment and work areas.
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Assist with special-event, holiday, and remote-site meal preparation.
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Provide work direction to junior cooks when assigned.
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Professional cooking experience in a cafeteria, military dining facility, hospital, school, correctional facility, hotel, or other high-volume operation.
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Ability to prepare complete meals using standardized recipes.
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Knowledge of commercial kitchen equipment and food-safety practices.
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Ability to lift, carry, stand, bend, and work in hot or cold environments.
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Ability to work early mornings, evenings, weekends, and holidays.
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Food-handler training or certification required before performing applicable duties.
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Ability to obtain installation access.
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