Cook II

The Cook II is responsible for preparing and serving nutritionally sound, high-quality meals, snacks, and beverages, while maintaining food safety and sanitation standards in a professional and welcoming environment. Duties include preparing a wide variety of meals, ensuring menu offerings align with nutritional guidelines, and maintaining high standards of cleanliness and sanitation. The role also involves collaborating with other food service personnel, monitoring food quality and safety, and providing professional and courteous service to customers.

• Preparing a wide variety of meals, including menu items that require extensive and complex preparation.
• Ensuring menu offerings align with nutritional guidelines, maintaining high standards of quality, taste, and presentation.
• Maintaining food preparation, storage, serving, and eating areas at the highest standards of cleanliness and sanitation.
• Providing professional and courteous service to ensure a satisfying and relaxing atmosphere for all customers.
• Preparing complete meals according to the menu and ensuring all listed food items are available to the maximum extent practical.
• Identifying and marking unavailable items on the menu and communicating item shortages appropriately.
• Receiving mandatory food sanitation training, including four hours within the first 30 days of employment and an additional four hours annually.
• Collaborating with other food service personnel to meet production schedules, maintain efficiency, and ensure customer satisfaction.
• Monitoring the quality and safety of food ingredients and ensuring proper storage to prevent spoilage.
• Supporting in the preparation of snacks, fast food, and beverages as needed.
• Accurately following recipes, portion guidelines, and preparation instructions.

• A minimum of two years of satisfactory experience in preparing and serving a variety of complex menu items.
• High school diploma or equivalent.
• Knowledge of food safety and sanitation procedures, with the willingness and ability to complete mandatory food sanitation training four hours within the first 30 days of employment and four hours annually.
• Excellent organizational and time management skills to effectively manage multiple cooking tasks.
• Strong attention to detail and ability to consistently follow recipes and preparation instructions.
• Ability to successfully pass contract medical requirements and maintain compliance for the duration of deployment.
• Must be able to obtain and maintain facility credentials/authorization.
• Employees must read, speak, and comprehend English to the extent that they can perform the contract requirements and comply with installation emergency procedures.
• Passport must be valid for a minimum of one 1 year or more at the time of hiring.
• Ability to obtain country-specific visas per the U.S. Department of State Foreign Clearance Guide.
• Ability to successfully pass contract medical requirements and maintain compliance throughout the duration of deployment.