Cook I

***This position will be physically located in Iraq in support of LOGCAP***

Under the supervision of the Chef/Sous Chef, The Cook I bakes, fries, braises, boils, simmers, steams and sautés as prescribed by Army recipes. Other duties include operating, maintaining and cleaning field kitchen equipment. Performs preventive maintenance on garrison and field kitchen equipment. Prepares small amounts of food and assists in serving meals IAW the menu and recipes. Provides proper plate-up and portion control. Maintains and records proper temperature controls, food storage, and food rotation. Performs all side work and setup/breakdown duties as assigned. Adheres to safety and sanitary practices.

This position description is subject to change at any time as needed to meet the requirements of the program or company.

• The Cook I bake, fry, braise, boil, simmer, steam and sauté as prescribed by Army recipes.
• Operate, maintain and clean field kitchen equipment.
• Perform preventive maintenance on garrison and field kitchen equipment.
• Prepares small amounts of food and assists in serving meals IAW the menu and recipes.
• Provides proper plate-up and portion control.
• Maintains and records proper temperature controls, food storage, and food rotation.
• Performs all side work and setup/breakdown duties as assigned.
• Adheres to safety and sanitary practices.

• Minimum Qualifications: Education/Certifications: One-year related experience may be substituted for one year of education, if degree is required.
  • High school diploma or equivalent required. Must provide a copy of the diploma.
• OCN Experience:
  • Minimum of two (2) years of prior cook experience in a full-service restaurant preferred.
  • Able to read, write and speak English fluently.
  • Servsafe Certification or Food Service Certification approved under ANSI-CFP accredited programs and/or approved under the Tri Service Food Code guidelines.
• Skills:
  • Ability to follow written and oral instructions in English.
  • Ability to work in a standing position for long periods of time (up to 8 hours).
  • Knowledge of standard and dietetic menus and recipes, preparation and cooking of various foodstuffs and bakery products, food and supply ordering, and storage of meats, poultry and other perishable items.
  • Knowledge of service standards and systems
• Working Conditions:
  • Must be capable of working in an extreme weather conditions with temperatures exceeding 120 degrees Fahrenheit.
  • Indoor and/or outdoor environment with very adverse and harsh conditions (i.e., hot, dry, duty, desert environment with average temperatures of 30 degrees in the winter and 130 degrees in the summer months).
  • Includes some industrial production environment conditions as well.
• Physical Requirements:
  • Medium work. Exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
  • If the use of arm and/or leg controls requires exertion of forces greater than that for sedentary work and the worker sits most of the time, the job is rated for light work.
  • Employee use of personal protective equipment (PPE) is required for some situations. PPE includes, but is not limited to, head, foot, torso, respiratory, vision, and hearing protective devices.
  • Must comply with all Fire and Safety Regulations and post policies.

• Minimum Qualifications: Education/Certifications: One-year related experience may be substituted for one year of education, if degree is required.
  • High school diploma or equivalent required. Must provide a copy of the diploma.
• OCN Experience:
  • Minimum of two (2) years of prior cook experience in a full-service restaurant preferred.
  • Able to read, write and speak English fluently.
  • Servsafe Certification or Food Service Certification approved under ANSI-CFP accredited programs and/or approved under the Tri Service Food Code guidelines.
• Skills:
  • Ability to follow written and oral instructions in English.
  • Ability to work in a standing position for long periods of time (up to 8 hours).
  • Knowledge of standard and dietetic menus and recipes, preparation and cooking of various foodstuffs and bakery products, food and supply ordering, and storage of meats, poultry and other perishable items.
  • Knowledge of service standards and systems
• Working Conditions:
  • Must be capable of working in an extreme weather conditions with temperatures exceeding 120 degrees Fahrenheit.
  • Indoor and/or outdoor environment with very adverse and harsh conditions (i.e., hot, dry, duty, desert environment with average temperatures of 30 degrees in the winter and 130 degrees in the summer months).
  • Includes some industrial production environment conditions as well.
• Physical Requirements:
  • Medium work. Exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
  • If the use of arm and/or leg controls requires exertion of forces greater than that for sedentary work and the worker sits most of the time, the job is rated for light work.
  • Employee use of personal protective equipment (PPE) is required for some situations. PPE includes, but is not limited to, head, foot, torso, respiratory, vision, and hearing protective devices.
  • Must comply with all Fire and Safety Regulations and post policies.

This position description is subject to change at any time as needed to meet the requirements of the program or company.

• The Cook I bake, fry, braise, boil, simmer, steam and sauté as prescribed by Army recipes.
• Operate, maintain and clean field kitchen equipment.
• Perform preventive maintenance on garrison and field kitchen equipment.
• Prepares small amounts of food and assists in serving meals IAW the menu and recipes.
• Provides proper plate-up and portion control.
• Maintains and records proper temperature controls, food storage, and food rotation.
• Performs all side work and setup/breakdown duties as assigned.
• Adheres to safety and sanitary practices.