Job Information
Blackstone Consulting Cook II/Baker in Kaneohe Bay, Hawaii
Description/Job Summary
STATUS: Full-Time
RATE: $26.39/hr
BASIC QUALIFICATIONS
Applicants should have experience in cooking and working with the marine galley.
Have knowledge about HACCP, Food safety, sanitation and Marine contract.
Certificate in Food Handling/Sanitation methods, or ServSafe certified preferred.
Good customer service skills.
Must have solid work ethics.
EXPERIENCE
- Demonstrated history of related Food Service experience preferably with a major institution or the military as a Cook.
GENERAL RESPONSIBILITIES
The principal responsibilities of the Cook are to ensure the meal is prepared in accordance with the menu of the day.
Ensure quality standards are met and maintained in preparing all meals in accordance with the contract requirements.
SPECIFIC RESPONSIBILITIES
Prepare meals using established recipe cards, production procedures, and systems while ensuring that all tasks are done in accordance with the SOP.
Must be able to use standardized measuring cups, spoons, knife, forks, large kitchen utensils, pots, and pans.
Prepare food to coordinate with meal serving hours so that quality, temperature, and excellent appearance of food are preserved.
Insure that the progressive cooking technique is utilized in preparing all meals.
Operate basic kitchen equipment, stove, over, microwave, refrigerator, etc.
Judge the appearance of food being served, and recommend changes if necessary.
Determine amount and type of food and supplies required using production systems.
Set steam tables and serve or ensure proper serving of food.
Comply with established sanitation standards, personal hygiene, and health standards.
Observe proper food preparation and handling techniques.
Store food properly and safely; date/mark items.
BAKER
Basic Qualifications:
Certificate in food handling/sanitation methods, or ServSafe certified preferred. Good customer service skills. Must have solid work ethics.
Specific Responsibilities:
Prepares bread, rolls, muffins, biscuits, pies, cakes, cookies, puddings, gelatins, sweet dough and other pastries or desserts according to recipe.
Checks production schedule to determine variety and quantity of goods to be baked daily.
Measures and mixes ingredients, using measuring cups and spoons or other measuring devices.
Adjusts drafts or thermostatic controls to regulate oven temperature.
Removes baked goods from oven and places goods on cooling rack.
Cuts, wraps,plates, serves and stores all prepared pastries and desserts.
Cleans area of responsibility and practices "Clean As You Go".
OTHER DUTIES:
Perform other duties as appropriate or necessary for performance of the job.
QUALIFICATIONS:
Knowledge of:
Basic operations, tools and terms used in baking work.
Safe work practices.
Safe use of knives and utensils.
Ability to:
Use standardized measuring cups, spoons, knife, forks, large kitchen utensils, pots and pans.
Follow written and verbal instructions.
Establish and maintain effective working relationships with other employees
Experience and Training: Any combination of experience and training that would likely provide the required knowledge and abilities is qualifying.
Experience:
One year of experience in a directly related field or in the performance of similar duties and responsibilities.
Training:
High School diploma or GED required.
PHYSICAL REQUIREMENTS:
Lift and carry up to 50 lbs
Stands and moves within the kitchen area for 6 to 7 hours (excluding break and lunch periods)
Bending, stooping, and reaching
ADDITIONAL RESPONSIBILITIES
Adhere to the BCI rules and regulations set forth in the employee handbook. Comply with all HACCP standards.
Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time.
Duties may be assigned by the First Cook, Dining Facility Manager, or Project Manager.