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.