Cook II
On-siteFort Polk, Louisiana, United States
Job Summary
Prepare and cook large quantities of foods to order, following recipes and product directions for various meal periods and special events. Read food orders or verbal instructions, measure and mix ingredients, and operate kitchen equipment to wash, peel, cut, and shred produce. Clean and sanitize workstations while complying with HACCP policies, reporting accidents promptly. May receive inventory, lift up to 50 pounds, and prepare meals for customers requiring special diets. Travel to various locations and buildings throughout the year, working early morning, mid-morning, afternoon, evening, weekends, and holidays.
Required Qualifications
- Minimum of one (1) year of experience in food service or a related field
- Ability to pass ServSafe Certification or equivalent (example: Preventative Med Food Certification) within 90-days from start date
- Knowledge of basic operation of kitchen
- Ability to read and quantify recipes and menus
- Eligibility requirements for work assignment on specified contract(s)
- Ability to interact appropriately with customers, government personnel, subcontractor, and management staff
- Ability to understand oral and/or written instructions
- Ability to pass organization screening requirements, including state or federal background screenings as appropriate
- Ability to travel to and from various locations and buildings throughout the year and in various weather conditions
- Ability to work with cleaning chemicals
- Ability to follow Emergency Operations Work Assignment per customer requirements
- Ability to work early morning, mid-morning, afternoon, and/or evening hours and weekends and holidays
- Ability to regularly bend, crouch, walk, climb stairs and ladders, reach above head, sit (to drive) and lift up to 40 pounds
- Ability to occasionally lift or move up to 50 pounds
- Ability to remove snow from sidewalks, driveways, and parking areas, using snow shovels or snow plows
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