Temporary Cook II

ASRC Federal Communications is seeking a Cook II to support our US Air Force customer located at Eareckson AFB, Shemya, AK. While working on-site, housing is provided in the form of a dormitory facility. All meals are furnished through the cafeteria. Transportation to EAS from Anchorage, AK, is provided by government sponsored aircraft. This is a Temporary position lasting a maximum of 90 days. The Cook II, Lead prepares any or all items on a menu. The candidate is the shift leader over all other food service workers, and provides technical oversight of a full range of food service activities, such as preparing and/or modifying menus and recipes, maintaining work schedules, assisting with food orders, and assisting with inventory control. Essential Duties & Job Functions: • Leads food service workers in volume preparation and timely service of food on assigned shift; develops work plans, pull sheets, and cycle menus. • Assigns, reviews, and evaluates the work of assigned food service workers; adjusts work assignments and schedules to maintain adequate staffing levels, and responds to fluctuating workloads. • Prepares food, including regular and specialty items, according to standardized recipes in accordance with management directions, dietary manuals, verbal and written instructions, and/or cycle menus. • Gathers, combines, prepares, bakes, or cooks a variety of foods such as meat, seafood, poultry, fruits, vegetables, soups, sauces, gravies, salads, breads, and deserts as determined by menus or management. • Uses commercial cooking equipment and all associated cooking utensils. • Instructs, assigns, monitors, evaluates, and assists food service workers in serving food and kitchen clean-up including washing dishes, mopping floors, and washing walls as needed. • Performs related work as assigned. • Ensures subordinates time records reflect accurate hours worked on appropriate job activities • Coordinates personnel TOS requests while maintaining mission requirements Accountable For: • Government food service regulations and food handling rules. • Practices and techniques used in a commercial food preparation environment. • Common safety practices and protective equipment used in a commercial kitchen. • Usage of tools and equipment commonly used in commercial kitchens. • Reading and follow instructions. • Communicating effectively, both orally and in writing. • Maintaining an organized work area. • Creating and maintaining a positive team atmosphere with effective interpersonal skills and the ability to work professionally with a variety of people and personalities. Work Conditions: The employee is regularly required to talk and hear to understand instructions, provide information and respond to safety warnings. Work conditions require the employee to stand; climb, balance, stoop, kneel, crouch or crawl; taste or smell; and work on scaffolding and ladders. The employee may frequently lift and/or move objects weighing up to 35 pounds without assistance and lift and/or move heavier objects with assistance. Qualifications and Requirements: Mandatory · High school diploma or equivalent. · US Citizen. · Five (5) years of hands-on experience in dining facility operations. · State of Alaska Food Handler's Card. · Ability to pass a National Agency Check with Inquiries. · Valid driver's license with an acceptable driving record. · Ability to successfully pass a pre-employment background check, physical, fingerprints and drug test. Preferred · Certified Food Professional. · Previous supervisory experience. · Associate's degree in food service management.