Cook II/Baker

Description/Job Summary

STATUS: Full-Time

RATE: $26.39/hr

BASIC QUALIFICATIONS

• Applicants should have experience in cooking and working with the marine galley.
• Have knowledge about HACCP, Food safety, sanitation and Marine contract.
• Certificate in Food Handling/Sanitation methods, or ServSafe certified preferred.
• Good customer service skills.
• Must have solid work ethics.

EXPERIENCE

• Demonstrated history of related Food Service experience preferably with a major institution or the military as a Cook.

GENERAL RESPONSIBILITIES

• The principal responsibilities of the Cook are to ensure the meal is prepared in accordance with the menu of the day.
• Ensure quality standards are met and maintained in preparing all meals in accordance with the contract requirements.

SPECIFIC RESPONSIBILITIES

• Prepare meals using established recipe cards, production procedures, and systems while ensuring that all tasks are done in accordance with the SOP.
• Must be able to use standardized measuring cups, spoons, knife, forks, large kitchen utensils, pots, and pans.
• Prepare food to coordinate with meal serving hours so that quality, temperature, and excellent appearance of food are preserved.
• Insure that the progressive cooking technique is utilized in preparing all meals.
• Operate basic kitchen equipment, stove, over, microwave, refrigerator, etc.
• Judge the appearance of food being served, and recommend changes if necessary.
• Determine amount and type of food and supplies required using production systems.
• Set steam tables and serve or ensure proper serving of food.
• Comply with established sanitation standards, personal hygiene, and health standards.
• Observe proper food preparation and handling techniques.
• Store food properly and safely; date/mark items.
• BAKER
  
  Basic Qualifications:
  Certificate in food handling/sanitation methods, or ServSafe certified preferred. Good customer service skills. Must have solid work ethics.
  
  Specific Responsibilities:
• Prepares bread, rolls, muffins, biscuits, pies, cakes, cookies, puddings, gelatins, sweet dough and other pastries or desserts according to recipe.
• Checks production schedule to determine variety and quantity of goods to be baked daily.
• Measures and mixes ingredients, using measuring cups and spoons or other measuring devices.
• Adjusts drafts or thermostatic controls to regulate oven temperature.
• Removes baked goods from oven and places goods on cooling rack.
• Cuts, wraps,plates, serves and stores all prepared pastries and desserts.
• Cleans area of responsibility and practices "Clean As You Go".
• 
  OTHER DUTIES:
• Perform other duties as appropriate or necessary for performance of the job.
• 
  QUALIFICATIONS:
  Knowledge of:
• Basic operations, tools and terms used in baking work.
• Safe work practices.
• Safe use of knives and utensils.
• 
  Ability to:
• Use standardized measuring cups, spoons, knife, forks, large kitchen utensils, pots and pans.
• Follow written and verbal instructions.
• Establish and maintain effective working relationships with other employees
• Experience and Training: Any combination of experience and training that would likely provide the required knowledge and abilities is qualifying.
  
  Experience:
• One year of experience in a directly related field or in the performance of similar duties and responsibilities.
  
  
• Training:
• High School diploma or GED required.
• PHYSICAL REQUIREMENTS:
• Lift and carry up to 50 lbs
• Stands and moves within the kitchen area for 6 to 7 hours (excluding break and lunch periods)
• Bending, stooping, and reaching

ADDITIONAL RESPONSIBILITIES

• Adhere to the BCI rules and regulations set forth in the employee handbook. Comply with all HACCP standards.
• Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time.
• Duties may be assigned by the First Cook, Dining Facility Manager, or Project Manager.