Cook Leader NL-08 - United States Army Installation Management Command

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 or education directly related to the duties to be performed Expert knowledge of quantity food preparation and baking procedures, including complex and standardized recipes for daily meals and catered events. Ability to independently prepare a wide range of meats, vegetables, sauces, gravies, and baked goods at varying levels of difficulty. Skill in planning, coordinating, and timing multiple food preparation steps to ensure all menu items are ready for service simultaneously with minimal waste Ability to inspect food for freshness and quality, evaluate finished products, and make substitutions, seasoning changes, or corrective actions to maintain standards Ability to modify recipes for serving size, ingredient quantities, and available equipment, including large-quantity production requirements Skill in providing technical guidance and oversight to lower-graded personnel, while maintaining sanitation, safety, cleanliness, and food service operational standards In addition to the above qualifications, candidates who possess the following qualifications will be considered "Highly Preferred" or "Best Qualified": Food and/ beverage inventory experience Experience utilizing and preparing meals from standardized recipes Knowledge and experience applying established Food Safety and Sanitation Standards (ie. HACCP, ServSafe, Public Health Codes) Leader of 3 or more employees, providing technical guidance and oversight to lower-graded personnel to ensure proper food preparation and adherence to standardized recipes. Prepares and bakes a wide variety of food items. Plans, coordinates, and times multiple food preparation steps to ensure menu items are ready for service at the same time and with minimal waste. Inspects food items for freshness and quality before preparation and evaluates finished products to ensure established standards are met. Modifies recipes and adjusts ingredient quantities, servings, seasonings, and preparation methods based on production needs and available equipment. Maintains sanitation, food safety, and cleanliness standards in work areas, utensils, equipment, and food service operations. Performs other duties assigned.