Cook II Lead

ASRC Federal Communications is seeking a Cook II to support our USAF Customer located at Eareckson AFB in Shemya AK.

This is a rotational position where the selected employee will work a schedule with 3 months on-site at Earackson Air Station and 1 month off, unpaid. While working on-site, housing is provided as a dormitory facility. All meals are served 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 subordinate's 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 used in a commercial kitchen.
• Usage of tools and equipment 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.
• Five (5) years of hands-on experience in dining facility operations
• Serve Safe Manager'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
• Associate's degree in food service management.
• Previous supervisory experience.