Cook I SAFB-FS

Job DescriptionSummary/ObjectiveResponsible for assisting the Cook IV and Cook III in meal production. Must be able to work independently. Performs all Cook I duties to meet the standards of the Performance Work Statement and the Cook I Training and Certification form.Essential FunctionsReasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Responsible for food production in areas of:Kitchen - Works directly with Cook IV and Cook IIIFry Setup - Prepare required itemsSalad bar - Prepare ingredients and salads, setup, serve and maintain salad barsEstablish proficiency with required documentation including:WSC (Work Services Corporation) 1005 Storeroom Requisition FormCFS (Corporate Food Service) Production LogCFS Master MenuRecipe cardsUnderstands and follows knife safety.Maintains sanitation standards to ensure food safety and compliance with Performance Work Statement and Food Code in the areas of:Line service areaSalad preparation areaKitchen work areas and equipment utilized for meal preparationResponsible for maintaining all temperatures during preparation and serving of products and can fill out Temperature Log Sheets for applicable position.Performs line-serving duties as required:Performs required temperature checks on service line productsEnsures cleanliness of line and surrounding area, including floorAssists in product replenishment when requiredResponsible for maintaining area during meal to standards of Performance Work Statement (PWS)Responsible for cleaning areas after meal to standards of PWSMaintains professional conduct in accordance with WSC policy.Performs other job-related duties as required by management.Supervisory ResponsibilityThis position has no supervisory responsibility.Work EnvironmentThis job operates in a food service environment. The employee is exposed to a variety of conditions such as significant heat and / or cold, exposure to moving mechanical parts and vibration, and the noise level in the work environment can be loud.This role routinely requires the position holder to be familiar with the operation, safety, and basic troubleshooting requirements of all equipment utilized in the food service facility.Physical DemandsThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.The employee is required to walk, stand, reach, lift, bend, kneel, stoop, climb, and crouch for the duration of each shift. The employee is required to lift and carry items weighing 40 pounds frequently and up to 60 pounds occasionally. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.Position Type/Expected Hours of WorkVaries; will likely work nights, weekends, and holidays.TravelTravel is generally not expected for this position.Required Education and ExperienceAbility to complete and maintain the ServSafeTM Food Handler's annual certification.Successful completion of Cook's Helper certification.No required education level specified.Preferred Education and ExperienceWork experience as a cook's helper or industry equivalent.Additional Eligibility QualificationsAble to safely operate food preparation equipment as outlined in the Cook's Helper Training and Certification Form.Able to perform basic mathematical functions.Able to identify and properly use cleaning products and chemicals and understands rules, procedures, and use of personal protective equipment.Work Authorization/Security ClearanceAbility to meet the requirements of Air Force background check.AAP/EEO StatementWork Services Corporation is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, gender, gender identity, sexual orientation, age, status as a protected veteran, among other things, or status as a qualified individual with a disability.Other Duties