Title:
DJBOSS : Cook
KBR is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, disability, sex, sexual orientation, gender identity or expression, age, national origin, veteran status, genetic information, union status and/or beliefs, or any other characteristic protected by federal, state, or local law.
Scope: Responsible for food preparation, participates in hot and cold food production, recipe compliance and assures adherence to Food Production/Service/Sanitation Standards.
Reports to: Lead Cooks and Food Service Supervisors
Supervises: Cook may be required to supervise other workers in various production areas.
Responsibilities:
- Performs general housekeeping duties to include but not limited to washing pans, pots, utensils, cleaning kitchen floors, scullery operations, clean and sanitize equipment.
- Ensure proper housekeeping procedures and CLEAN AS YOU GO policy is effectively followed at all times.
- Follow appropriate pots and pans procedures (Sorting, Scraping, Washing, Rinsing, Sanitizing, and Air-drying) assuring correct water temperatures, use of detergents and correct ppm.
- Be inspection ready always, picking after oneself, reliable team player, flexible and responsible.
- Maintain satisfactory housekeeping and hygiene while on the grills including scrapping spatulas (away from customers food) and changing spatulas as often as possible.
- Must follow proper layers of protection when handling food at all times to prevent FBI outbreaks.
- Time & Temperature discipline
- Personal hygiene & work habits
- Proper cleaning & sanitation
- Preparing complex menu items according to recipes with little or no supervision. Capable of baking, frying, braising, boiling, simmering, steaming, sautéing, as prescribed by recipes.
- Must ‘Taste Test” all their prepared menu items before service.
- Prepare food and appropriate decoration/garnish for Special Events staged in facility.
- Follow the proper process of preparing FF&V i.e., wash, sanitize with appropriate ppm and rinse.
- Have food thermometer with you always to assure temperatures are properly maintained and recorded; accordingly, hot food to be served and maintained hot at140˚F/60˚C and above, cold food to be served and maintained cold at 41˚F/5˚C and below.
- Assure proper labeling of food is followed and temperature logs are appropriately recorded in accordance with food safety instructions.
- Follow proper storage of cooked, ready to eat and uncooked food in coolers, walk-in chillers, warmers shelves as per food safety instructions.
- Observe punctuality – reporting times, shift end times and breaks at all times.
- Reviewing schedules/duty rosters every day before and your shift.
- Paying attention to details, following instructions, and being committed to the mission.
- Verbal Daily Shift Report to Lead Cooks.
- Give guidance or explain cooked products (i.e., Ingredients/allergens, portions, serving style) for FSW, fellow cooks. Indoctrinate new employees as required.
- May assume Lead Cook duties in their absence if assigned, for a limited time not over 30 days.
- May be tasked to perform duties of a Food Service Worker.
- Attending meetings, completing reports and projects as assigned.
- Provide Management support and relief as assigned and perform any duties as directed.
- Participate in pre-shift Food Production meeting held with key KBR Food Production personnel.
- Conduct frequent “production/service area walks” throughout shift to check for adherence to standards, recipe compliance, safety issues, and assure that the highest sanitation standards are maintained.
- All sickness must be reported immediately to the person in charge.
- Constant attention must be paid to Safe Work Practices, immediately addressing any unsafe acts witnessed. This applies to Food Service Staff and individuals from other KBR organizations, vendors, or subcontractors.
- Embrace the spirit of Courage to Care and Zero Harm initiative.
- Attend safety awareness meetings, shift briefings and information meetings as required.
- Check all food production equipment for safe and proper operation. Report and follow-up on equipment requiring maintenance or replacement.
- Assure use of appropriate PPE when operating equipment or handling potentially hazardous chemicals.
- Ensure that you review AHA’s and sign TSTI training at the start of each shift or prior starting your tasks to include safety, security, hygiene, and sanitation.
- Escort, Guide and Supervise Visitor Host nationals and Foreign Nationals.
- Is able to lift up to 30 pounds.
- Must be certified by the American Culinary Federation or equivalent to a minimum level of CC- Certified Culinarian.
- Must be fit for Duty. This includes a minimum medical screening to be determined by KBR medical and Navy Preventive Medicine
- Complete duties and projects as assigned.
- Performs any duties assigned by Supervisor.
- Must have 4 hours Navy Safety and Sanitation Training within 30 Days of the expiration date or hire date.
- Assures appropriate and required levels of approval are obtained for all actions.
- Adhering to relevant Galley policies including but not limited to uniform codes, jewelries, personal items usage like cell/smart phones, and out of bound areas while on duty.
- Observe and maintain high standards of hygiene and sanitation, and personal cleanliness as outlined in Naval Preventive Medicine Food Safety Manual.
- Assure compliance with and knowledge of all KBR Policies and Procedures and the GALLEY SOW to include but not limited to: NAVMED P-5010 Manual of Naval Preventive Medicine Food Safety
- NAVSUP P- 486 Food Service Management General Messes
- Tri-Service Food Code
- Kellogg Brown & Root Food Service Standard Operating Procedure (KBR SOP)
- Twenty-One (21) Day Continuity of Operations (CONOPS) Menu
- NAVSUP P-7-Armed Forces Recipe Service
- (NKO) Navy Knowledge Online
- Base operation procedures, rules, and regulations
Note: This job description is intended to convey information essential to understanding the scope of the Cooks position. It is not exhaustive and may be subject to change or modification based on the company's requirements and project needs.
