Temporary Cook II

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.

This is a 90 day - temporary position.

The Cook II, Lead 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/or 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 deserts 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.

• Performs related work as assigned.

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

• Coordinates personnel TOS requests while maintaining mission requirements

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 follow 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.

Work Conditions:

The employee is regularly required to talk and hear to understand instructions, provide information and respond to safety

warnings. Work conditions require the employee to stand; climb, balance, stoop, kneel, crouch or crawl; taste or smell; and

work on scaffolding and ladders. The employee may frequently lift and/or move objects weighing up to 35 pounds without

assistance and lift and/or move heavier objects with assistance.

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.

Preferred

· Certified Food Professional.

· Previous supervisory experience.

· Associate's degree in food service management.