Job specifications are intended to present a descriptive list of the range of duties performed by employees. Specifications are not intended to reflect all duties performed within the job.
Follows a menu to prepare and cook large quantities of meats, fish, poultry, gravies, cereals, soups, vegetables, and other foods. Cooks food according to proper preparation methods in a cafeteria/institution.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
Clean and inspect galley equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation.
Cook foodstuffs according to menus, special dietary or nutritional restrictions, and numbers of portions to be served.
Clean, cut, season, and cook meat, fish, and poultry.
Boil, steam or fry vegetables.
Make gravies, soups, sauces, roasts, meat pies, fricassees, casseroles, and stews.
Wash pots, pans, dishes, utensils, and other cooking equipment.
Assist the lead Cook II in all phases of the daily food production.
Train new employees.
Make Arabic style foods on occasion.
Education and Experience
High school diploma or equivalency. Three years experience preferred. Current Food-handling Certificate required.
Skills, Knowledge and Abilities
Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things. Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Managing one's own time.
Knowledge of techniques and equipment for appropriately preparing/managing food products (both plant and animal) for consumption, including storage/handling techniques.
The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. The ability to communicate information and ideas effectively. The ability to concentrate on a task over a period of time without being distracted. The ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects.
Performance of essential and ancillary functions requires maintenance of physical conditioning adequate for bending, stooping, sitting, walking or standing for prolonged periods, in rough terrain and often times in inclement weather. Good physical conditioning and stamina required. Regularly stoop, bend, lift more than 40 pounds, ability to lift horizontally and vertically, climb stairs, and walk across broken ground and obstacles. Regularly on duty for more than 12 hours during a day; regularly work 10-12 days straight. Standing for prolonged periods of time; near visual acuity to review written documentation; ability to hear and understand speech at normal room levels.
Work is performed in a kitchen trailer that is set up for temporary use. Located in the southernMojave Desert, area is subject to blowing dust and sand with temperatures ranging from 10(-) degrees F in the winter to 125(+) degrees F in the summer. You may be required to walk distances to find personnel on the FOB. Job requires long periods of standing.
ADDITIONAL QUALIFYING FACTORS
Is eligible for grant of access to USMC installation.
Valid Driver’s license, proof of insurance, and good driving record required. Reliable transportation to/from work a necessity. As a condition of employment, candidates for posted positions must pass a pre-employment drug screening, as well as have acceptable reference and background check results.
Native preference applies pursuant to PL93-638. EOE/AA.