Cook Leader

5 days ago

Honolulu, Hawaii, United States Commander, Navy Installations Full time

MAJOR DUTIES AND RESPONSIBILITIES
May perform or assist with performing any or all of the following:
Serves as working leader of 8 or more employees in accomplishing trades and labor work. The highest level of non-supervisory work led is Cook, NA
Submits weekly work schedule for kitchen staff at all three operations to supervisor for approval.

Passes on to other workers instructions received from supervisor, and starts work (e.g., by assigning the immediate tasks to be performed by individual members of the group(s) led).

Ensures that needed equipment, supplies, and materials are available. Ensures there is enough work to keep everyone in work crew busy. Checks work in progress and when finished for compliance with supervisor's
instructions on work sequence, procedures, methods, and deadlines. Urges or advises other employees to follow supervisor's instructions and to meet deadlines. Demonstrates proper work methods. Answers workers' questions regarding procedures, policies, and instructions. Obtains needed information or decisions from the supervisor on problems that come up during the work. Provides information to
supervisor on status and progress of work, causes of delays, and overall operations. Assures that safety and sanitation rules are followed.
Prepares Cost Cards / Recipe Cards for new menu items, uploading them into FOODTRAK.

Independently prepares all types of meats, poultry, seafood, vegetables, sauces and gravies by following standardized recipes at different levels of difficulty.

On a daily basis, assignments may include preparing a number of menu items for one meal (usually four or more).

Plans and coordinates a variety of steps to ensure all items are ready for serving at the same time. Uses special or difficult recipes
involving many steps, ingredients, or lengthy preparation time e.g. adobo, sweet and sour pork, spaghetti sauce. Examines all food for quality and freshness before preparation. Makes substitutions and adjustments in food preparation procedures and seasonings to make food more attractive and to improve taste. Makes modifications to recipes for ingredient quantities, number of servings, and size of equipment available.
Directs and provides technical guidance, as required, to lower graded personnel.

Monitors preparation of menu items by lower grade cooks and reviews menus and standardized recipes to ensure food items are made correctly.

Cleans utensils and equipment after use, observes established safety / sanitation procedures, and keeps the work area clean and tidy.

Oversees all food ordering and inventory controls including conducting month-end inventories at all three sites.

RESPONSIBILITY


Works under the direct supervision of the Food& Beverage Director or other supervisor as assigned, who assigns work, approves leave and evaluates performance.

Work is evaluated in terms of quality, efficiency and adherence to established standards and procedures. Work is performed independently and is generally repetitive in nature. Guidance and assistance is available for unusual problems or unprecedent situations.

PHYSICAL EFFORT
The work involves frequent stooping, reaching, pushing, pulling, and bending. Required to frequently lift or move objects weighing up to 40 pounds, e.g., utensils or containers of food. Work also involves continual standing and walking.

Occasional lifting of over 40 pounds with assistance of lifting devices or other workers, e.g., pans of meat if required.


WORKING CONDITIONS
The work is performed in kitchens, which are often uncomfortably warm and noisy. At times, incumbent is exposed to steam, fumes, and odors from cooking. There is danger of falling on floors that have been freshly mopped or where food has been spilled.

There is some danger of burns from steam or hot foods and cuts from knives and electrical utensils, and machines.

Incumbent is exposed to extremes in temperatures when entering walk-in refrigerators from a warm kitchen. Incumbent must observe established safety procedures and use of protective items to reduce dangers from cited conditions.

OTHER REQUIREMENTS


Satisfactory completion of a minimum of 4 hours initial food sanitation and safety training is required within 30 days of employment and a minimum of 4 hours refresher training must be completed annually.

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