The VIP Cook is responsible for preparing meal for Recruits, students and staff in the Galleys at Naval Stations Great Lake at designated meal schedules in accordance with prescribed recipes and product specifications.

RESPONSIBILITY LEVEL:

Prepare meal for Recruits, students and staff in the Galleys at Naval Stations Great Lake at designated meal schedules in accordance with prescribed recipes and product specifications.

PRINCIPAL DUTIES:

1. Prepare and store food following the prescribed recipes and product specifications.

2. Ensure food is presented in an appealing manner.

3. Assist in food cost and control by progressively cooking, batch cooking, monitoring temperatures, usage and proper handling.

4. Practice excellent food service and sanitation practices in accordance with the HAACP guidelines.

5. Maintain cleanliness of work areas including daily cleaning and sanitizing of equipment, prep areas and work stations.

6. Able to work well independently and as a team.

7. Report all defective equipment to appropriate supervisor.

8. Interact with customers and staff in a courteous manner.

9. Other duties as assigned.

REQUIREMENTS:

1. High school diploma or equivalent preferred

2. Minimum of one year of work experience in a large volume food preparation setting.

3. Sanitation license is preferred.

CORE COMPETENCIES:

1. Knowledge of basic mathematic calculations.

2. Knowledge of American system of weights and volume and conversions of weights, measurements and sizes as needed.

3. Knowledge of AP and EP calculations and their effects on the cooking process.

4. Able to understand written and/or verbal instructions.

PHYSICAL/SENSORY DEMANDS:

1. Lift up to 50 pounds.

2. Full range of motion. Must be able to stay on feet for long periods of time.

3. Must be able to wear all safety required equipment while working including steel toed, slip resistant shoes

(SEW)(NSGL)