Cook II
$42,452,800–$42,452,800 year
On-siteFort Lee Henrico County, Virginia, United States
Job Summary
Prepare and cook main entrees and sides on the daily menu as assigned by Cook I or Management, strictly adhering to recipe cards. Taste products for quality and texture, place properly cooked items on the serving line, and garnish them. Check food temperatures, record data on DA Form 7800, and replenish steam tables and cold bars. Assist on food serving lines, greet customers, and break down service areas after meals. Maintain kitchen sanitation standards per Company and Army Food Program, clean assigned equipment, and follow safety procedures including PPE. Work a rotating seven-day schedule including weekends and holidays.
Required Qualifications
- Must be available to work a rotating schedule in a seven-day-per-week operation, including weekends and holidays as needed
- Strength: Lift up to 40lbs
- Posture: Standing 80%, Walking 20%
- Movement of objects: Frequent
- Heavy Lifting, Heavy Carrying, Pushing, Pulling, Climbing or Balancing: Occasional
- Stooping: Occasional
- Reaching: Frequent
- Handling: Frequent
- Talking/Hearing: Frequent
- Seeing: Frequent
- Temperature Variation: Frequent
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