Cook II

Summary
Prepares in large quantities, by various methods of cooking, meat, poultry, fish, vegetables, etc. Seasons
and cooks all cuts of various meats, fish and poultry. Boils, steams or fries vegetables. Makes gravies,
soups, sauces, roasts, meat pies, fricassees, casseroles, and stews. Excludes food service supervisors and
head cooks who exercise general supervision over kitchen activities.

Essential Duties and Responsibilities
* Responsible for preparing meals and maintaining the cleanliness of work areas.
* Strictly adhere to and prepare meals according to the Armed Forces Recipe Service and the food
preparation worksheet.
* Complete the food preparation worksheet at the completion of each meal.
* Assist in developing food cost and control/monitor food budget.
* Maintain all work areas, equipment and cook utensils in a clean and sanitary condition.
* Maintain proper levels of safety precautions in all activities performed.
* Ensure all assigned employees and client trainees meet all safety requirements. Report any failures of
equipment and personnel to meet posted safety precautions to supervisors.
* Report all inoperative equipment to the Lead Cook.
* Ensure all Goodwill Industries and Naval policies and procedures are followed.
* Assure that all supplies and food products are handled as prescribed by agency policies and good
security practices.
* Other duties as assigned by the shift Lead Cook.
Supervisory Responsibilities
Assigned employees.
Qualifications
The employee must be able to understand and carry out oral and written instructions. Must be able to
maintain effective working relationships with military personnel and other contractors. Must be able to
read, write, and understand English and perform basic math calculations. Maintain the ability to think,
react calmly, and respond to emergency situations. Must be able to perform under stressful situations and
respond to work problems. Must be able to obtain and maintain the required security clearance as
stipulated by the contract. Within 90 days of employment must be able to obtain Servsafe certification.
Education and Experience
Five (5) years' experience in volume food preparation. Experience in a supervisor position preferred.
Prepared: 08/22/05 Revised: 05/14/13 Reviewed: 02/24/15 Approved by: PEGGY SMITH

Physical Demands

While performing the essential functions of this job, the employee is required to be able to stand/ walk for long periods of time, ambulate independently, bend, stoop, and balance, and speak and hear clearly. The employee is frequently required to lift and/or move more than 25 pounds and is occasionally required to lift to 50 pounds.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job.