COOK LEADER, L06/RFT - U.S. Marine Corps

SKILLS AND KNOWLEDGE: Basic knowledge of food preparation principles and a practical understanding of the physical changes that occur during the processing and cooking of food. Skills in planning, coordinating, and timing sequence of steps required to have all menu items ready for serving at specific time. Knowledge of principle of food spoilage, food borne illness and food safety and ability to evaluate a variety of raw and cooked food items to ascertain their wholesomeness. Knowledge of basic math and inventory processes. PHYSICAL EFFORT: Performs work requiring continual standing and walking, frequent stooping, reaching, pushing and pulling, and bending. Frequently lift or move objects weighing up to 18 kilograms (40 pounds) unassisted, and occasionally lift or move objects weighing over 18 kilograms (40 pounds) with the assistance of lifting devices or other workers. WORKING CONDITIONS: The work is performed in kitchen areas which are well lighted but are often hot and noisy. The cooks are exposed to steam, fumes, and odors from cooking and to extreme temperature changes when entering walk-in refrigeration or freezing units. There is danger of slipping on wet floors that have been recently mopped or where food has been spilled. They are subject to possible cuts from knives and burns from steam, hot foods, stoves, and hot grease and water. MINIMUM REQUIREMENTS: 1. Must be at least 18 years of age AND have graduated from high school or been awarded a certificate equivalent to graduating from high school. 2. Minimum of two years of experience as a cook to include ability to lead and supervise subordinate cooks. 3. Must be able to complete Sanitation Training. 4. Experience with Microsoft Office products, specifically Word, Excel, and Outlook. 5. Knowledge of basic food preparation methods and kitchen management procedures and experience in cooking a variety of food products. 6. Skills in planning, coordinating, and timing sequence of steps required to have all menu items ready for serving at specific time. 7. Knowledge of principle of food spoilage, food borne illness and food safety and ability to evaluate a variety of raw and cooked food items to ascertain their wholesomeness. 8. Knowledge of basic math and inventory processes. 9. Ability to communicate in English to include written and oral skills, e.g., ability to follow oral written English instructions, i.e., cook books, menus, recipes, and schedules. 10. Must be able to accommodate a flexible work schedule to include weekend, holidays and night time. 11. Must be able to perform prolonged standing, walking, reaching, and lifting. Performs following duties as a Cook Leader: ¿ Acts as liaison for Managers to the cooks. ¿ Monitors BOH sanitation procedures and corrects deficiencies. ¿ Monitors daily food rotation and preparation procedures. Maintains waste & spoilage log. ¿ Reviews work schedules and assists management in controlling excessive labor expenses. ¿ Demonstrates work methods and provides work-related guidance to new employees. ¿ Conducts on-the-job training and instruction to the kitchen staff. ¿ Ensures kitchen supplies are available, and worksite materials and equipment are in serviceable condition. Interacts with Bar and Wait staff leaders as required. ¿ Responsible for the ordering, receiving, and accurate inventory of all food and beverage supplies. Reports deficiencies to supervisor. ¿ Resolves simple informal complaints of employees and refers others to supervisor. ¿ Ensures kitchen is maintained in good working condition by supervising/performing cleaning of all kitchen and assigned areas. ¿ Reports workplace injuries immediately to the immediate or higher level supervisor. ¿ Meets productivity goals as established by supervisor. ¿ Ensures employees follow security, safety and housekeeping rules. ¿ Any other duties as directed by management Performs following duties as a Cook: ¿ Prepares and cooks a variety of menu items using the following techniques; sautéing, roasting, grilling broiling, braising, frying, etc. ¿ Ensures that all menu items are consistently prepared and cooked to established specifications. ¿ Maintains a clean and organized work station, with sufficient ¿Mis en Place¿ for a full shift. Reports to work with a clean uniform and appropriate grooming standards. ¿ Maintains proper temperature for all foods during holding, transport, reheating, and serving to assure quality control and food safety. ¿ Communicates with other cooks to ensure service is smooth and uninterrupted. ¿ Covers, dates, and properly stores all food items at the close of business or shift. ¿ May be required to work off site or at other facilities as dictated by business requirements. Provides World Class Customer Service with an emphasis on courtesy. Assists customers and communicates positively in a friendly manner. Acknowledges customers, smiles and makes eye contact. Asks questions to determine, verify and solve problems. Checks for satisfactio