Food Services Cook I (US Coast Guard)

The Food Services Cook I (FSCI) will perform all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish and poultry, cold kitchen items; desserts, baking, pastry; basic menu planning/costing. The FSCI possesses knowledge of safety, sanitation and food storage, and knowledge of human and customer relations.

The Food Services Cook I usually works in a supervised environment and performs basic cooking and food preparation tasks utilizing knife skills, correct terminology, and a variety of cooking methods. The Food Services Cook I must be able to follow recipes, weigh and measure food accurately and have an understanding of the major techniques and principles used in cooking, baking, and other aspects of food preparation. The Food Services Cook I must have a solid foundation of culinary skill.

The statements contained in this job description reflect general details as necessary to describe the principal functions of this job, the level of knowledge and skill typically required, and the scope of responsibility. It should not be considered an all-inclusive listing of work requirements. Employee may perform other duties as assigned, including work in other functional areas to cover absences or relief, to equalize peak work periods or otherwise to balance the workload.

Essential Functions and Responsibilities

• Assist the head chef by chopping vegetables and washing food items
• Ensure kitchen equipment and appliances are ready for use
• Maintain a clean and hygienic work environment at all times
• Prepare salads, breads, salad dressings and sauces
• Gather food ingredients from the refrigerator or freezer as required by the chef
• Ensure food is stored away properly when not in use
• Study the menu and prepare ingredients ahead of schedule
• Learn about the cooking methods and techniques employed in the kitchen